Ingredients for the base (8servings):

• 2 tablespoons corn flour (GF)
• 1 tablespoon rice flour (GF)
• 3 tablespoons gluten-free self-raising flour
• 3 tablespoons millet flour (GF)
• 4 tablespoons unrefined coconut oil
• 2 quail’s eggs
• 3 tablespoons really cold water
• pinch of salt

Ingredients for the filling:

• 10 quail’s eggs
• 400ml good quality soya cream (GF)
• 10 asparagus spears, bottoms trimmed
• 2 handfuls of fresh kale
• sea salt
• 3/4 teaspoon ground nutmeg (GF)
• freshly ground black pepper (GF)

Scenario:

Prepare a shortcrust pastry for the base of a tart: put the combined and sifted flours in a large bowl and add the cubes of cold coconut oil. Use your fingertips to rub the oil into the flour until there is no large lumps of oil remaining, but not for too long. Add salt and eggs and knead up the dough until smooth. Stir in the cold water to bind the dough together. Wrap the dough in a clingfilm and chill for an hour before using.

Preheat the oven to 170ºC. Meanwhile prepare the filling. If necessary, use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus. Whisk the eggs with soya cream in a large bowl. Season with sea salt, black pepper and nutmeg. Add the kale and whisk again. Set aside.

Remove the dough from the refrigerator and roll it into a circle on lightly floured work surface, so that it fits a 23-cm round baking pan. Using a fork poke a few holes in the bottom of the crust. Line the dough with a piece of foil and fill with dried beans or pie weights. Bake for 10 minutes. Remove from the oven and fill with the soya cream and kale filling. Arrange asparagus on the top.

Place in the oven and bake for 25 minutes.

GF – make sure the ingredient doesn’t contain traces of gluten!