Just as tasty: gluten-free horseradish and beetroot tart with balsamic glaze

Pastry can be tricky if you can't have gluten, but it is possible to create a tart with a pleasing crispness. This recipe combines the earthy sweetness of beetroot with the pepperiness of horseradish. If you can't find fresh horseradish, you can buy it in a jar (see mynotes at the end). Serve with boiled new potatoes and green beans.

Serves 3-4
For the pastry
75g gluten-free plain flour blend
50g rice flour
50g dairy-free margarine
¼ tsp xanthan gum
A pinch of salt
2 tbsp water

For the filling
250g parsnips
1 tbsp olive oil
1 tsp maple syrup
2 tbsp balsamic vinegar
70ml soya cream
4 tsp grated horseradish
½ tsp cornflour
250g raw beetroot

1 Make the pastry by mixing together the flours, margarine, xanthan gum and salt in a bowl. Form the mixture into crumbs by rubbing the fat into the dry ingredients with your fingers. Then add the water and knead well until you have a dough. Roll out and transfer to a 21cm flan tin (it is usually easiest to cover the sides of the tin by pressing the dough in place with your fingers).

2 Preheat the oven to 200C/400F/gas mark 6. Peel the parsnips and chop them into 1cm pieces. Fry gently in the oil and salt for 10 minutes until lightly browned. Add the maple syrup and 1 tbsp of the balsamic vinegar. Stir and continue to fry for another 5 minutes until the parsnips soften. Arrange them evenly across the pastry case.

3 Mix together the soya cream, 2 tsp of grated horseradish and the cornflour until the mixture is smooth. Pour on top of the parsnips.

4 Peel and halve the beetroot, and slice into pieces no more than 1cm thick. Put the slices into the pan and fry gently. Meanwhile, mix together 2 tsp of horseradish and 1 tbsp of balsamic vinegar in a cup. Pour over the beetroot and stir. Fry for a couple more minutes.

5 Arrange the beetroot neatly across the top of the parsnips. Bake for 25-30 minutes until the pastry has browned.

What to watch out for

Be careful with readymade horseradish sauces as they usually contain milk, egg, cream or wheat flour. I use English Provender Co's Hot Horseradish – basically just the grated root in oil with preservative.

Thanks to guardian.co.uk who have provided this article. View the original here.


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