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Le Chaudron recipe
Tarte sans gluten aux légumes
Gluten-free vegetable tart
⏱ 60 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)rice flour
100 g (3½ oz)almond flour
100 g (3½ oz)cold butter, diced
1eggfor the batter
1zucchini
1red bell pepper
200 g (7 oz)cherry tomatoes- 3eggsfor topping
200 ml (¾ cup)light cream (5% fat)
60 g (2 oz)grated cheese
- 200 g (7 oz) rice flour
- 100 g (3½ oz) almond flour
- 100 g (3½ oz) cold butter, diced
- 1 egg for the batter
- 1 zucchini
- 1 red bell pepper
- 200 g (7 oz) cherry tomatoes
- 3 eggs for topping
- 200 ml (¾ cup) light cream (5% fat)
- 60 g (2 oz) grated cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a bowl, mix the rice flour and almond flour. Add the cold diced butter.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Rub in with your fingertips until it looks like coarse sand (without warming the butter).
- Mix in the egg and quickly form a ball without overworking. Wrap and chill 30 minutes.
- Preheat the oven to 180°C (350°F) convection. Roll the dough between 2 sheets of parchment.
- Line the 26 cm (10 in) tart pan, pressing the edges well. Prick the base with a fork.
- Dice the zucchini and bell pepper small. Halve the cherry tomatoes. Spread over the crust.
- Beat the eggs with the light cream, salt and pepper. Pour over the vegetables and sprinkle with cheese.
- Bake 35 minutes at 180°C (350°F) until golden and set. Let cool slightly before slicing.
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