INGREDIENTS

Gluten-Free Flour Mix

2 cups rice flour
1 cup tapioca flour
1 cup cornflour
2 tablespoons xanthan gum

Cream Cheese Pastry

2 cups gluten-free flour mix
pinch of salt
½ tsp baking powder, gluten-free
130 grams cream cheese (traditional), chilled
165 grams butter, chilled
1 size 7 egg (large)
1 tablespoon cold water

French Onion Tart

1 tablespoon olive oil
1 tablespoon butter
3 onions, peeled and sliced
150 grams bacon, gluten-free, chopped
2 cups gluten-free flour mix
1 tablespoon fresh thyme leaves
4 size 7 eggs (large)
130 grams cream cheese (traditional), chilled
165 grams butter, chilled
1 size 7 egg (large)
150 ml cream
100 ml milk
1 teaspoon salt
freshly ground black pepper
1 cup gruyere cheese, grated
26 cm tart tin

METHOD

Gluten-Free Flour Mix

Sift all ingredients in to a large mixing bowl. Using a wire whisk, slowly stir until well blended. Transfer to an airtight container. Makes 4 cups. Pantry Note: I have used white rice flour and cornflour from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Tapioca flour is also known as arrowroot. 

Cream Cheese Pastry

Place the flour mix, salt and baking powder in the bowl of a food processor and pulse to mix. Cut the cream cheese and butter in to chunks and then add it to the food processor. Whizz until the mixture resembles coarse breadcrumbs. Whisk the egg and water together.

Pour in to the flour mixture and pulse until the mixture starts to clump together but is still crumbly. When you press some of the moisture together in your fingers it should feel like it will come together when it is removed from the food processor. If it feels too dry add a few more drops of water but be careful not to add too much.

Tip out on to a clean surface and work the mixture with your hands until a smooth dough is formed. Wrap in cling film and refrigerate until ready to use. 

Cook's Tip: This pastry can be used for pies, quiches and tarts. It also freezes very well, rolled in to a ball and wrapped in several layers of cling film. 

French Onion Tart

Preheat oven to 180˚C. Roll out the pastry to 4–5 mm between two sheets of baking paper. Peel off the top sheet and carefully invert the pastry on to a 26 cm tart tin with the baking paper on top.

Remove the baking paper and press the pastry evenly in to the tin. Trim off excess pastry. Don’t worry if the pastry splits, it's very easily patched up again. Line with baking paper and fill with uncooked rice or baking weights.

Bake for 15 minutes then remove baking weights and paper. Return to the oven and bake for a further 10 minutes until the pastry is cooked and dry. Meanwhile prepare the filling. Heat the oil and butter in a frying pan and add the onions. Cook slowly for about 15 minutes until soft and lightly caramelised, stirring frequently.

Add bacon and thyme and continue to cook for another five minutes until bacon is just cooked. Beat the eggs, cream and milk together. Season with salt and pepper. Spread the onion mixture evenly over the base of the tart.

Sprinkle the cheese over the top. Pour over the egg mixture. Bake for about 25 minutes until the tart is golden brown and puffy. Serve warm.