Season
Dietary
A gluten free savoury pie, seasonal and festive, good for a main dish if you bake it in one large tin or makes a cute canapé baked in little muffin trays.
Ingredients
500g floury potatoes (sweet potatoes would work well too)
3/4 cup/120g rice flour
200g kale (any variety or a mixture)
100 ml olive oil
3 sprigs fresh thyme
Handful parsley
1 large onion
1 clove garlic
250ml cream (plant based if vegan) or yoghurt
1 Tbsp gram (or chickpea) flour
1 tsp mustard
Sea salt flakes and freshly ground black pepper
Method
Preheat the oven to 190C. Boil the potatoes in their skins until they’re fully cooked and allow to cool a bit before removing the skins and grating them. You can also bake the potatoes but take them out of the skins as soon as you remove them from the oven and roughly mash with a fork.
Mix in 80ml olive oil (or melted butter) and a large pinch of salt then the rice flour, going in with your hands if necessary. Choose a 12 cup muffin tray or 24 cup mini muffin tray or a 9 inch quiche tin. Grease and fill the trays with thr potato mix, shaping it up the sides to make a tart case. Bake for 10 to 15 mins until lightly golden (You can line and fill with baking beans if you like, I didn’t)
Halve the onion and slice into thin half moons. In a large frying pan, heat the remaining olive oil and sauté onion slices, stirring frequently and adding the thyme sprigs after about 5 mins, until they are fully softened and turning golden. Remove the stalky bits of the thyme now
Remove any tough stalks from the kale and finely chop the leaves. Add them to the pan with the minced garlic and a generous grating of nutmeg. Cook them until they’re very soft and starting to collapse.
Whisk the gram flour and the mustard into the cream or yoghurt with the minced parsley, seasoning well. Stir in the greens and then fill the tart cases. Bake for another 20 mins. Garnish with a few toasted almond flakes.
