50g Uncle Joe’s Grapeseed Flour
150g gluten-free flour
125g butter, chilled, diced
1 large egg, lightly beaten
1 tablespoon water
Roasted Vegetable Filling: 4 cups thinly sliced vegetables eg pumpkin, capsicums, onion, broccoli, asparagus
2-3 tablespoons Uncle Joes Grape seed oil or olive oil
flaky sea salt and freshly ground black pepper to taste
2-3 tablespoons rosemary leaves
1 cup onion marmalade, caramelised onion, or similar
100g feta cheese, crumbled
To prepare the flan pastry, place all the ingredients in a food processor and mix until well combined. Press into a ball then flatten. Wrap in cling film. Chill for 30 minutes.
Preheat the oven to 190°C. Brush a 23cm flan dish with oil. Roll out the pastry — preferably between 2 sheets of baking paper — into a 30cm round. Carefully lift into the flan dish and press against the base and sides. Trim. Use the trimmings to fill any gaps if required.
Press a sheet of foil against the pastry. Bake for 15 minutes. Remove the foil and bake for a further 10 minutes.
Meanwhile, toss the vegetables in the olive oil, seasonings and rosemary. Place in a large roasting dish and cook at 190°C for 10-15 minutes until crisp tender.
Spread the onion marmalade on the flan base, top with the roasted vegetables and crumbled feta. Warm through in the oven for about 5 minutes.