Seeded Oat, Rice and Almond Tart Crust

Makes one Large Tart

This is another recipe which we use often and is fabulous for savoury dishes.    It isn't so easy to roll out and you will have to use knuckles and fingers or even a pestle or the bottom of a wooden kitchen mallet to press the dough evenly across the bottom of your tart dish and up the sides.

You can add any mixture of mixed seeds, dried or fresh herbs or even some Parmesan cheese or some crushed nuts to create a unique flavour with this pastry.

Ingredients:

1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant

1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour

2 tbsp potato starch

1 tbs linseeds (or mixed seeds)

1/2 tsp salt

80 g / 5 tbsp cold butter or coconut oil, cut into dices

4 tbsp ice-cold water




AND THIS IS WHAT YOU DO.....
 

1. Preheat the oven to 350°F / 180°C.
   
   
2. Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour.
   
   
3. Add the diced butter and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water, pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 2-4 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes.
   
   
4. When done, place the dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan. In order to do this, I placed a flat baking tray on top of the dough, carefully turned it over and then turned my pastry tin upside down and placed in centre of the dough and then turned it all over again and used the greaseproof paper to coax the pastry gently into the edges. Trim off any excess dough then use a fork to prick it a few times.
   
   
5. Blind-bake for 10 minutes to prevent the crust from getting soggy.