This pastry is so versatile. Use it to make pies, pasties, rolls, scrolls, quiches and tarts. It is the pastry used to make the savoury pastries during my catering days, and was always so very popular. It’s easy to make, freezes well, and re-heats well. For notes and tips, please see notes below.
I have been making this pastry for many, many years, it was integral to my baked savoury pies and tarts during my catering years. It works well for pies, open and covered tarts, quiches and rolls (sausage rolls, etc), and it freezes well, so I make up a few batches and freeze ready for another day.
Category:
Baking, Basics, Pastry
Style:
Gluten Free
Keyword:
Pies, Savoury Pastry, Tarts
Quantity: 1 tart
Author: sbaskitchen
-
260
g
potatoes
(you will need 190g potatoes, peeled, boiled, mashed and chilled)
-
150
g
rice flour
*
-
90
g
butter,
chopped
-
35
g
cornflour
*
-
10
g
Parmesan cheese,
finely grated
-
1
tsp
sea salt flakes
-
¾
tsp
xanthan gum
-
½
tsp
baking powder
*
-
Combine all ingredients in the bowl of a food processor, and blitzing until they begin to come together.
-
Turn the dough onto a lightly floured surface and knead until it comes together in a ball.
-
Flatten the dough into a disc.
-
Wrap in plastic wrap or place into a lidded container and chill in the refrigerator for 30 minutes.
Rice Flour:
When purchasing rice flour, try to avoid those that have not been finely milled. My preferred rice flour is from Thailand, it is inexpensive, and readily available from most Asian grocery stores. You are looking for a similar texture to cornflour.
Cornflour:
Make sure the cornflour is gluten free, surprisingly, not all cornflour is gluten free!
Baking Powder:
Similarly, always check the label on your baking powder to ensure that it is gluten free.
Potatoes:
I like to use sebago potatoes if available, otherwise a good all-rounder should work well.
Cheese:
While I like to use a locally produced, well flavoured dry cheddar, (Maffra Cloth Ashed Cheddar) I have stipulated Parmesan in the recipe as it is more universally recognized and known and it works nicely.
To make by hand:
Sift the flours into a large bowl and, using your hands, mix in the other ingredients until they begin to come together. Proceed from step 2.
Thermomix:
Mix all ingredients on speed 6 for approximately 20 seconds before turning out onto a lightly floured work surface and kneading.
Rolling Out:
I find it easiest to roll the pastry between two sheets of plastic wrap, lifting the top layer every now and then to free up the pastry .
Blind Baking:
If blind baking, line the uncooked pastry case with baking paper and weigh down with dry beans, rice or ceramic pastry beans and bake for 20 minutes in pre-heated oven at 170˚C (fan).
Reheating:
Reheat, covered in oven, 150˚C (fan).
Can be microwaved.
Last Updated:
16 September 2025
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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The perfect way to showcase heirloom tomatoes when in season. This is a true summer tart!
Quantity: 1 25cm/10" galette (serves 4-6)
Author: sbaskitchen
-
750
g
heirloom tomatoes
different colours and sizes, if you can get them
-
350
g
shortcrust pastry
-
150
g
soft cheese
-
25
g
Parmesan cheese
freshly grated
-
1
clove
garlic
crushed, or finely chopped
-
1
tbsp
finely chopped basil
-
1
tbsp
finely chopped parsley
-
1
tbsp
finely sliced shallot
-
Sea salt
-
Freshly ground black pepper
-
Extra virgin olive oil.
-
1
egg
for egg wash
-
Small basil leaves
to garnish.
-
Line a tray with paper towel or a tea towel.
-
Thickly slice the tomatoes( 6-7mm/1/4” thick) and lay in a single layer on the paper towel or a tea towel.
-
Line a baking tray or pizza try with baking paper.
-
Roll pastry out to a 30cm/12” circle and carefully lay on the prepared baking tray. Place into the refrigerator for 20 minutes to rest.
-
Combine soft cheese, parmesan, garlic, basil together and season with salt and pepper.
-
Preheat oven to 210˚C/420˚F.
-
Remove the pastry from the refrigerator and spread the cream cheese mixture over the base, leaving a space of 3-4cm/ 1-11/2” around the edge.
-
Lay the tomato slices in overlapping concentric circles, starting from the outer edge of the cheese layer, until you have used all of the tomatoes.
-
Sprinkle with the finely sliced shallots, a little salt and freshly ground black pepper and then carefully turn the uncovered edges up over the outer edge of the tomatoes.
-
Brush pastry with egg wash and bake in pre-heated oven for 35 - 45 minutes, until golden and the tomatoes have caramelised.
-
Remove from the oven and allow too cool a little before serving.
-
Garnish with fresh basil leaves and serve warm, or at room temperature, with lightly dressed salad greens.
- Laying the sliced tomatoes on the paper towel and leaving them uncovered, removes excess moisture and reduces the risk of a soggy galette and helps the tomatoes caramelise.
- For the soft cheese you could use, chévre, mascarpone, quark, whipped cottage cheese, marinated feta, ricotta, etc.
- Feel free to use fresh herbs of your choice. You could even add a sprinkling of fresh chilli if it’s your thing.
- You can purchase soft cheese with garlic and herbs at the supermarket, which also works perfectly in this recipe.
- You could use a sheet of frozen pastry.
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If you have a moment, I would love to hear your thoughts on what you see on this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
Like this:
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If you have a moment, I would love to hear your thoughts on what you see on this page. Just pop a note in the comments box below.
Thank you, with kindness, Julie.
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I’m always on the lookout for new bits and pieces for the garden, not necessarily always plants though. I recently picked up an old patio chair that someone no longer had any use for and had thrown away. I think that Gary thought that I had lost the plot!!! The old chair had plastic straps across the seat which weren’t really strong enough for what I wanted, so Gary replaced them with metal strips. Then armed with a spray can of metal undercoat and a pot of very pretty blue paint, I got to work transforming the dull old grey chair into a piece for the garden. I love the final result and can’t wait for the ivy geranium to get growing and mingle in and out of the pretty blue structure. On the same outing I also managed to get a small broken base of a metal table that has been turned upside down and secured in the raspberry patch – it is holding a little pot ready to be planted up – and then there was the rack from an old golf buggy that I have pushed into the ground and placed an old baking dish filled with stones on, and then topped it with a pot of strawberries – What a wonderful treasure hunt…
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