Gluten Free, Vegetarian Toad in the Hole

Because of my dietry quirks, I sometimes end up making a dish with ingredients that are so far removed from the original that you wonder if you can really call it the same thing.  But tonight I really wanted to eat toad in the hole.  I craved the soft stodginess of the middle and crisp edges of the outside.  The salty flavours in the egginess of the batter.  Now I have made veggetarian toad in the hall quite succesfuly with Quorn sausages before, but that wasn't what I wanted tonight.  No.  Tonight I wanted roasted veggies.

I started with a past its best aubergine, half a butternut squash, some almost at the end of their useful life mushrooms, a few cherry tomatoes and a couple of onions that were chopped into small pieces, tossed in rosemary infused olive oil and then roasted for 30-40 minutes at GM7.  Whilst that was cooking I whipped up a batch of this Gluten Free Popover (US term for Yorkshire puddings) batter which I've used in the past.  Combined the two in a large baking dish, back in the oven at GM8 for 15 minutes, and then down to GM4 for another 10.  Meantime I whipped up a little batch of onion gravy to go with it - although my SO declared that the toad was better without as you got the full flavours of the veggies.

Red Onion Tarte Tatin

A friend of my SO's sent him a message to ask for French vegetarian dishes.  He asked me.  I thought about it for a moment or two and suggested a red onion tarte tatin, and then flipped through the nearest cookbook to come up with a gratin recipe.  But the idea of a red onion tarte had worked its way into my brain, and I wanted to make it.  So I looked through a few online recipes and found one on Delia Smith's website which looked like what I wanted.  Except...well I sort of had a feeling that some goats cheese melted on the top would be divine.  The next recipe I looked up was a Jean-Christophe Novelli that was more complicated, but had goats cheese added at the end!  So I decided to marry the two things up.

I halved enough red onions to cover the bottom of my Le Creuset omelette pan, melted some butter and added a little sugar to it, then lay the onions in cut side down and cooked them for a few minutes.  I added a dash of balsamic vinegar and cooked them a little longer, then popped them in the over at Gas Mark 4 for about half an hour (they were small onions, larger ones will take longer!).  Back on to the hob to reduce any onion juices, and I topped them with some gluten free shortcrust pastry I had found in the freezer and baked them for another half an hour until that was golden.  I flipped the whole tarte onto a baking sheet, dotted with goats cheese and popped it back into the oven to melt.  Delicious!