2 cups all purpose gluten free flour blend
1 teaspoon xanthan gum
1 teaspoon sea salt
8 tablespoons chopped cold grass fed salted butter
1 large egg, room temperature
5 tablespoons ice cold water, more as needed
Combine all the dry ingredients in a mixer fitted with the paddle attachment.
Add butter and mix on medium speed until crumbles form. Add the egg to combine. Add water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 375 F
Roll dough on a lightly floured surface. Transfer into a 9" greased tart pan. Press dough up the sides and trim off excess. Line dough with parchment paper and add pie weights. Bake for 15 minutes, remove pie weights and bake a further 15 or until the crust is crispy and lightly browned. Let the crust cool completely.
1 small purple eggplant
1 cup cherry tomatoes
1 cup crispy onion bits
3 large eggs
1 cup cream
1/2 cup freshly grated parmesan cheese
Handful freshly chopped parsley
Sea salt and black pepper
Extra virgin olive oil
Preheat oven to 350 F
Slice eggplant into very thin slices. Whisk eggs and cream. Season with sea salt and black pepper. Scatter eggplant over the bottom of the crust, followed by tomatoes and crispy onion bits. Sprinkle parsley and parmesan cheese over the top followed by the egg mixture.
Bake for 40 to 50 minutes or until the custard is set and vegetables are cooked. Drizzle extra virgin olive oil over the top. Garnish with fresh parsley and parmesan cheese to serve.