Special Diet

  • 100 g (3½ oz) rice flour, plus extra for dusting
  • 1 tablespoon polenta
  • 75 g (3 oz) butter, cubed
  • 1 tablespoon grated Parmesan cheese
  • 1 egg yolk
  • 2 tablespoons onion marmalade or chutney
  • 75 g (3 oz) soft goats' cheese, crumbled
  • 1 teaspoon thyme leaves

Place the rice flour, polenta, butter and Parmesan in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the rice flour and polenta in a bowl. Add the butter and rub in with the fingertips until the mix resembles fine breadcrumbs. Stir in the Parmesan.

Add the egg yolk and enough cold water to form a soft but not sticky dough. Wrap in clingfilm and chill for 30 minutes.

Roll the dough out on a surface lightly dusted with rice flour and use a 10 cm (4 inch) plain cutter to stamp out 4 rounds, rerolling the trimmings as necessary.

Put the pastry rounds on a baking sheet lightly dusted with rice flour, then spoon over the onion marmalade or chutney, dot with the goats' cheese and sprinkle over the thyme.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden. Serve with a spinach and rocket leaf salad, if liked.

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