THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
November 5, 2018
(makes 26 cm quiche)
1 bulb fennel, cut in 8th
1 tablespoon olive oil
8 spears asparagus, trimmed
large handful of kale, finely sliced
2 tablespoons store bought pesto
8 eggs, whisked
100g halloumi cheese, sliced
salt and pepper
1 cup tapioca flour
1 cup almond meal
120 g butter, chilled and cubed
1/2 teaspoon baking powder
1/4 cup psyllium husk or ground linseed
1/2 teaspoon sea salt
ice water (if needed)
Preheat the oven to 180ºC.
Grease and line a 26 cm tart tin with baking paper. (Ensure it goes up the sides of the tart tin).
Add the chopped fennel to a small baking dish and drizzle with the olive oil. Roast in the oven at 180ºC until soft and golden.
Meanwhile, to make the pastry...
Into a food processor place the tapioca and almond flour, butter, baking powder, psyllium husk and salt.
Pulse until a fine breadcrumb-like consistency.
Add the egg, pulse until combined.
The egg may be enough moisture to bring bind the pastry but if it is still a little dry add ice water, little drop by little drop until the pastry begins to come together.
Tip the mixture out onto a floured work surface. It may be quite sticky.
Bring together into a ball, wrap and place in the fridge for at least 1/2 an hour to chill.
To assemble the tart...
Remove the fennel from the oven and set aside to cool.
Remove your pastry from the fridge and gently roll it out between two sheets of baking paper.
Gently transfer it to the greased and lined tart tin. Don't worry if it breaks, you can simply patch it up and press it in with your fingers.
Pick the base with a fork.
Blind bake the pastry in the oven at 180ºC, for 10-15minutes.
Remove the blind filling and replace in the oven for a further 10 minutes until firm and golden.
Spread the base of the tart with pesto.
Arrange the kale, then fennel and asparagus around the tart.
Pour over the eggs.
Finally dot over the halloumi cheese.
Place in the oven to bake for 30 minutes, or until the egg is set.
refined sugar free
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