Gluten Free Sour Cream and Goat Cheese Pie

Lightly grease a small pie dish (mine was a round 15cm dish).

Mix flours, salt and cornstarch in a large bowl. Add butter and rub it into the flour until it resembles crumbs.

Beat egg and add to the flour mixture. It should come together as a sticky dough; if it doesn’t, add 1 teaspoon of cold water at a time until mixture starts to come together.

Using your hands, scrape up the dough and form into a ball. Put back in the bowl, cover with plastic wrap, and leave to rest in the fridge for 30 minutes. Heat oven to 190°C (375ºF).

Roll dough out between two pieces of plastic wrap or grease proof paper until it is just under 1/4 inch thick. You might find that even after chilling, it still isn’t amazingly cooperative! If that’s the case, don’t panic too much, and just push the dough into place in the pie dish. Although its stickiness might make it a little tricky to roll out, it just means that it is very pliable and can be easily smoothed into place.

When ready, prick all over with a fork, and put back in the fridge for another 10 minutes to firm up again.

Bake for around 10 minutes and then remove from the oven. It should look bubbly and greasy; I nearly had a heart attack the first time, but it settles itself beautifully when allowed to cool.

While pie crust is cooling, make the filling. Whisk eggs, sour cream, milk, tarragon, salt and pepper together. Lastly, add spinach. Layer goat cheese over the bottom of the crust and then pour over the egg mixture. Bake for around 20–30 minutes until the top is golden. This makes the perfect lunch served with a crispy salad! Enjoy!