Hello,
This week is flying fast...and February is already here!
Last week, I made that delicious roasted pumpkin/feta buckwheat tart (GF)
You may like to try or adapt it?
The pastry...
1 cup of Buckwheat flour
1/2 cup of GF plain Flour
3 Tbsp of Nuttelex (margarine or butter can do)
1 egg
2 tbsp of sesame seeds
salt
Mix all into a ball, roll flat and place in your tart dish.
Precook the pastry ~15 min 180 degrees C
For the filling...
I diced some pumpkin (1 large handful :))
1/2 brown onion cut fine
crushed 1 garlic
add some fresh herbs (sage and parsley)
Brown the above ingredients in a pan with some olive oil...
In a bowl...
Mix
2 eggs
1 small tub of sour cream ~200 g
some diced feta (to your taste)
2 tbsp of sunflower seeds
salt and pepper
Add the roasted vegetables to the creamed ingredients above...
Fill the tart
Cover with some grated cheese
Bake in a moderate oven (180 degrees C) for ~25 min
Voila :)
I love the nutty flavours mixed with the pumpkin and cheese delicious.
Great for the lunch box too.
Bon Appétit!
Sandrine x
3 comments:
Looks SO delicious! My Tom is lactose intolerant so sour cream and feta is not allowed. But I think I will try your crust, yummy with sesame seeds seeds!, and make a classic quiche using lactose free milk. You got me inspired to cook. Which is quite an accomplishment. lol
Have a great weekend Sandrine!
Hi Elisa,
I am very happy that I was able to inspire you to cook :)
I also find I can only tolerate milk on a small scale ...Lately I have used small amount of sour cream but I have found some lactose free equivalent which works well. Other wise lactose free milk or soy milk will be a great substitute.I have not find cheese substitute yet but I imagine we are only limited by our imagination :)!!
I hope you have fun and enjoy it! Happy weekend to you too Elisa xx
Sandrine this looks delicious and so healthy. I know I would love this on a hot summers day. xx
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