Hi, this recipe is my own and written in my own words. The initial recipes have been adapted from from Sarah Brown's 'Vegetarian Kitchen' Cookbook, on page 112 (Spiced Lentil Flan' and pastry recipe has been adapted from All Recipes UK and Ireland. I chose to change this recipe purely to suit my preferences, I would rather the courgettes and pulses were mixed together and both fried in the same pan, so that they can both get the spices flavour, instead of steamed courgette. I also added in the garam masala as I thought it would add an extra depth of flavour. As well as this, the change in pastry was due to me having some leftover rice flour in stock and needing to use it up! If you fancy, you could change the courgette to another vegetable of your choosing e.g. aubergine, carrots, squash and celeriac would all work well in my opinion, but it can be whatever you like! If you wish to change the chickpeas, go for it! I did I used chickpeas in place of lentils, some ideas are: beans (black, pinto, white, broad, kidney etc..), meats (chicken, ham, pork, beef, lamb), plant based alternative (Quorn, tofu, seitan, tempeh). Although, if you go down the dried pulses path, beware you will need to boil or soak your chosen pulse/bean/pea before use. I took this to school in a packed lunch with some salad and a yogurt & fruit for pudding, the flavours were quite mild in spice and reminded me and my dad (he had some too) as a dahl. It is not dissimilar to a quiche, but is more like a patty with its spices. I enjoyed it cold but it is also nice warm. If serving as a main dish, on its own, it would be nice with some crusty bread and butter, wedges or rice, you could even do a naan because it would go nicely with the spices. Enjoy!
Dietary Info:
-Suitable for Vegetarians
-Unsuitable for Vegans (Swap the butter in the short crust pastry for either olive oil or a vegan block butter alternative such as Flora Plant Butter, and if you can't find silken tofu and are forced to use a plain yogurt, an alternative will work fine, such as Tesco Free From Natural Yogurt, Alpro Natural Yogurt or Alpro Greek Style Plain Yogurt)
-Contains Dairy (See above for alternative options)
-Gluten-Free
-No Nuts
-Main Meal
-Snack
Makes a 23cm/9inch flan
Ingredients:
-1 quantity of gluten-free rice flour pastry
-1x400g tin chickpeas
-1 onion, peeled and finely chopped
-1tbsp oil
-2tsp garam masala
-1tsp paprika
-1/2tsp ground cumin
-splash of water
-2tbsp tomato puree
-2tsp fresh, chopped basil or 1tsp dried basil
-450g (1lb) courgettes, washed and sliced {This is about 2 whole ones}
-297g (10+1/2oz) packet of silken tofu {If you can't find this a plain yogurt works well too, greek or natural is fine. I used Yutaka Silken Tofu.}
-juice of 1/2 a lemon {I used a splash of lime juice}
-1 clove garlic, crushed
Method:
1: Preheat the oven to Gas 6/400℉/200℃/180℃ fan.
2: Meanwhile, prepare the onions. Heat the oil in a frying pan and fry the onions together with the spices for a few minutes. Fry for a few minutes, then add the sliced courgettes. When they slightly char, add a splash of water and the tomato puree, stir and remove from the heat.
3: Meanwhile, mix the tofu, lemon juice and garlic together and beat thoroughly or blend in a blender or with a hand blender, for a few seconds.
4: Next prepare the flan case. Roll out the pastry to fill a 23cm/9inch flan dish. Press it firmly into the base and prick well with a fork. Then, scrunch up a sheet of baking paper and place inside the pastry case, before filling with baking beans. Then, bake for 15mins to set the pastry. After, remove the baking paper and beans and bake again for 5mins to dry out the base.
5: Spread the chickpea and courgette tomato mixture over the base of the flan. Pour over the tofu topping and spread out until it touches all the sides.
6: Bake the flan for 35-40mins, or until the centre feels fairly firm and the tofu is a light, beige colour. You may need to cover it in tinfoil so the pastry doesn't burn but it may not be necessary for you. Serve hot or cold.
Gluten Free Rice Flour Pastry:
This recipe has been adapted by me from All Recipes UK and Ireland as originally it was a sweet pastry with sugar and little instructions. I have altered the ingredients and method slightly to suit this recipe more. But, if you need a Gluten-Free Pastry case for a sweet pie/tart, check the link above and add the sugar and vanilla extract back in. However, be aware that I have doubled quantities here for a 23cm/9inch dish, so if using my method then you may want to either double the sugars or half what I have written depending on the size of your dish.
Ingredients:
-320g rice flour
-1tsp salt
-1/2tsp baking powder
-140g salted butter
-6tbsp cold water {In order to bring this pastry together, I needed much more water, after 6tbsp, I ended up not measuring it and just played it by eye. If yours is doing fine with 4tbsp then stop there, if yours needs more then that's okay too, it will vary between pastries}
Method:
1:Place all the dry ingredients: rice flour, salt and baking powder, together in a large mixing bowl and give it a stir.
2: Next, add the cubed fats and coat in flour using a knife. Before, using your fingers and rubbing the butter into the pastry, until it resembles breadcrumbs. This can take a while.
3:Stir in the water and knead in the bowl or on a worksurface until it comes together.
4: Place in the fridge to rest for at least 30mins, and remove from the fridge and rest 30mins again before use.
5: Bake as directed in your recipe.
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe: https://pin.it/3kcBlKF
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