100 g (3 1/2 oz) lupin flour
2 1/2, tbsp gluten-free cornstarch (cornflour)
1 tsp salt
1/2 tsp gluten-free baking powder
125 g (4 1/2 oz) unsalted butter, chopped and chilled
200 g (7 oz) cold mashed potato
400 g (14 oz) variety of tomatoes, halved ( use a variety tomatoes for the taste and color)
3 egg yolks
250 ml (8 1/2 fl oz) pouring cream
1/2 tsp freshly grated nutmeg
1/2 tbsp chopped dill
1/2 tbsp chopped flat-leaf parsley
1/2 tbsp currants
sea salt and freshly ground black pepper
extra herbs, to serve
Preheat oven to 180°C (350°F). Lightly grease a 23 cm (9 in) round fluted, loose-based flan tin.
Sift the flours into a large bowl and use your hand to mix in the salt, baking powder, butter and potato. Tip o onto a floured surface and knead the pa try, pu hing and folding it together for 3 minutes until it comes togeth in a ball.
Roll out the pastry between two sheets of baking paper to make a 30 cm (12 in) circle, dusting as you go. Press i the prepared tin and line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for minutes. Cool slightly and remove the baking paper and weights. Reduce oven to 160°C (230°F).
For the filling, place the halved tomatoes, cut side up, on the baked pastry to cover the entire base.
In a separate bowl, whisk together the eggs, egg yolks, cream, nutmeg, dill, parsley and currants. Pour into pastry case and bake for 25 minutes or until just golden.
Season with salt and pepper, garnish with a few extra herbs and serve.
Recipe provided by Rowie Dillon