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Butter bean and vegetable tart with a gofio shortcrust
Butter bean and vegetable tart with a gofio shortcrust
added by Carolina

I have been thinking about making a vegetable tart, similar to one I had made about 25 years ago for my parents. I don't know why I had been thinking about it but I suppose it is like going through old cookery magazines of the mind. I thought that I would make the paté brisé a bit different and I remembered that a couple of months previous I had come across a packet of gofio on a supermarket shelf and bought it because I was curious to know what it was. Well, it is a toasted wheatgerm that comes from the Canary Islands. In appearance it looks like light brown cornflour but its smell resembles wheatgerm. Another thing that I use to eat in my 20's when I was a cycling fanatic, it was an ingredient in my power breakfast drink, which now I suppose would be called a smoothie. So in a way this pie is a bit of a trip down memory taste lane.

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Prep time
  • 40 minutes
Cook Time
  • 40 - 45 minutes
Servings
  • 6
Ingredients
  • for the pastry
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  • 150g plain flour
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  • 50g gofio
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  • 100g butter
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  • pinch of salt
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  • 1 egg yolk
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  • filling
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  • 250g butter beans, soaked overnight
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  • small bunch of swiss chard or spinach
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  • 1 onion
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  • 1 clove of garlic
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  • grated nutmeg
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  • 1/2 teaspoon of ground cumin
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  • small bunch of fresh coriander
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  • 2 tablespoons of cream
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  • 1 egg
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  • tomato frito
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  • salt and pepper
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  • 25g roasted hazelnuts, chopped
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  • 2 carrots
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  • 2 courgettes
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Directions

Firstly, make the pastry by rubbing the butter into the two flours, add salt and yolk and bind with a little cool water.� Knead for a few seconds and wrap in cling film and let it rest in the fridge.�

Drain butter beans and put in pressure cooker and cover with water and cook for 15 minutes under pressure, drain but reserve the cooking liquid.

Wash all the vegetables and separate the swiss chard stalks and chop stalks along with the onion, garlic and carrots.� Gentle fry this in olive oil for a few minutes, add cumin and fry for a couple of minutes longer.� Add the beans and about a cup of tomato frito and a little of the cooking liquid.� Let cook gentle for five minutes adding more liquid if needed.� Add chopped coriander and turn off heat.

Cook green part of swiss chard in a little water for five minutes, cool and drain, making sure you squeeze out excess moisture.� Liquidize with cream and a little nutmeg, let cool.

Slice courgettes thinly and parboil for two minutes, refresh in cold water, drain�and pat dry.

Grease a 23cm flan dish, roll out pastry and line flan dish.� Prick base with a fork and line with foil, put in baking beans and cook for 10 minutes in a� preheated oven of 180�c, remove foil and baking beans and cook for a further�5 minutes.� Remove from oven.

Fill pastry lined dish with butter bean mixture, then mix in beaten egg to chard pur�e add hazelnuts then spread out on top of beans.� Top with courgettes overlapping in an ever decreasing circle,�brush with olive oil and cook for 35 minutes� or until golden on top.

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