cals 435 | sat fat 13.8g | su­gar 6.4g | serves 6

Women's Health (UK) - - EAT SMART -


215g gluten-free flour • 10g ground flaxseeds • 140g goat’s but­ter, chopped • 6 toma­toes, quar­tered • 4 gar­lic cloves • 2 red onions, sliced and caramelised in 1 tsp co­conut oil • 200g roast chicken • 2 corn cobs, ker­nels sliced off and steamed


1. In a pro­cesser, blitz the flour, flaxseeds and but­ter with some sea­son­ing. Add 6 tbsp iced wa­ter and whizz to make a soft dough.

2. Turn out on to a floured sur­face and bring to­gether with your fin­ger­tips. Wrap in cling film and rest in the fridge for 30 min­utes.

3. Roast the toma­toes and gar­lic in an oven at 170°C for 20 min­utes. Re­duce the heat to 150°C and roast for 40 min­utes. Re­move the gar­lic be­fore it dries out.

4. Roll out the pas­try into 6 rounds ½cm thick. Place in 6 mini tart tins, then chill for 30 min­utes.

5. Blind bake the tarts with bak­ing beans for 8 min­utes at 200°C, re­move the beans, then bake for 8 min­utes, or un­til pale brown and cooked through.

6. Top each tart with toma­toes, caramelised onion, chicken and corn, and bake for 10 min­utes at 180°C. For some tasty-ass sides, serve with sweet potato fries and a green salad. Nailed it.

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