A delicious wheat free savoury pastry ideal for quiches and tarts. As wheat free pastry can be quite hard, the oats and carrot keep it softer.
Wheat free pastry is really hard to roll out so I just push it into a greased tart tin with my hands. Much easier!
Use a metal tart tin - it cooks much better than a ceramic or glass dish.
When you add your filling, add in 1 tablespoon of plain flour to your egg/milk mixture to absorb any excess liquid from your filling and keep your pastry from going soggy.
For a dairy free recipe use vegan margarine instead of butter.
For gluten free pastry omit the oats and use 225g wheat free flour instead.