Thursday, November 01, 2012

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Gluten Free Zucchini Tart

Gluten Free Zucchini TartI hope you all aren't tired of tart posts.  This will probably be the last one for a while.  I meant to make a zucchini tart earlier in the year when I had so many zucchini's coming out of my garden but it didn't happen so I had to buy some zucchini to make this one.

I tried yet another tart crust recipe, this one came from a recipe I found on Cake and Commerce.  I did make a few alterations to the original recipe, one by mistake.  The recipe called for an egg yolk but I used the whole egg.  I used dark buckwheat flour instead of light and I left out the parmigiano.  I also used almond meal rather than blanched almonds.  The crust came out surprisingly crispy. I liked the dark color the buckwheat flour gave the crust.  It worked pretty well for a savory tart crust. This recipe is definitely a keeper.

I used a different recipe for the filling than I had originally planned.  I couldn't find the one I was going to make so I used one I came across on that received good reviews.  Other than using a different crust, the only change I made was using thyme rather than lemon thyme.  I also used a little less cheese.  3 medium sized zucchini's turned out to be just enough for one large and one small tart and the dough recipe made just enough for the same so it worked out pretty well.

Recipe: Gluten Free Savory Tart Crust

1/2 cup almond meal
1 cup buckwheat flour
4 Tbsp cold butter cut into 1" cubes
1/4 tsp cayenne pepper
1 egg
1-2 Tbsp cold water if needed

Add almond meal and flour to food processor and pulse a few times to blend.  Add cold butter and egg and mix until ball forms.  If dough is too dry, add small amounts of water until ball is formed. Flatten the ball of dough into a disc, cover with plastic wrap and refrigerate for at least 30 mins.

Preheat oven to 350 F. Remove dough from fridge and place on floured sheet of wax paper. Dust top of dough with flour and cover with another sheet of wax paper.  Roll dough to about a 1/8" thick circle and transfer to a tart pan.  Push the dough into the bottom and sides of the pan and remove excess dough.  If there's enough left over you can roll it out for a small tart.

Place tart pan(s) on a cookie sheet and bake for 10 minutes.  Remove from oven and let cool while you prepare the filling.

Zucchini Filling

3 medium sized zucchini, thinly sliced
2 tsp salt
6 oz goat cheese crumbles
1 tsp fresh thyme, chopped
2 tbsp olive oil
Fresh ground pepper to taste

Toss the zucchini with 2tsp salt in a colander and let drain in the sink for 30 mins. Gently squeeze the slices to remove excess water.

Preheat oven to 400 F.  In a small bowl toss the goat cheese with the chopped thyme.  Place the cheese in the tart crust, leaving about a half inch border around the edge.

Place the zucchini, olive oil and ground pepper in a bowl and toss to coat, using your hands if needed.  Place the zucchini rounds over the cheese starting in the middle, tightly overlapping the slices in a circle moving outward going all the way to the edge of the tart pan.

Place on middle rack of oven and bake for 40-50 minutes, until zucchini begins to turn golden brown.

  Mandoline Zucchini Tart Ready to Bake Mini Zucchini Tart Author: Paula Thomas

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