Wheat free savoury pastry

    50 min

    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.


    Somerset, England, UK
    11 people made this

    Serves: 8 

    • 170g (6oz) wheat free plain flour
    • 60g (2oz) oats
    • 115g (4oz) butter or cooking margarine
    • 1 medium carrot, grated
    • 1 tablespoon cold water, or as needed

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a food processor or using your hands rub together the flour, oats and butter or margarine until it resembles fine bread crumbs.
    3. Add grated carrot to the flour mixture. Mix well.
    4. Add enough water to bring the mixture together into a soft dough - about 1 tablespoon.
    5. Grease and line your tart case with the pastry. Add your filling of choice
    6. Bake in the preheated oven for 40 minutes, or according to filling instructions.


    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.

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