A tart by any other name is simply a topless pie. My goodness. This is all sounding a tad x-rated.
Gluten free pastry has, thus far, felt somewhat beyond me. Having enjoyed some perfectly lovely gluten filled pastry bakes in my past, a reluctance to stuff up gluten free pastry has always felt a bit too, well, potentially painful.
This bake was a game changer. Yeah baby. Well, kind of.
Starting at 5pm on a Saturday afternoon was probably not the best choice. Bite the bullet I told myself, now or never. Carpe diem, momentous self-help talk, yada, yada, yada. Snoreworthy.
dicking messing around with the recipe, (it’s a medial condition), the recipe called for the pastry to rest for at least one hour. Here is the (pastry) rub. I knew it wasn’t right the minute I took it out of the food processor, but I ignored my gut instinct. Then, as I went to roll it out. The pastry completely fell apart…Arggghhhhhh…my nightmare was coming true.
However, a tad more iced water, a quick knead and it came together. With no time to waste, I rolled it out between two sheets of baking paper, blind baked it, filled it and baked it again. A millennium later, Bob was your uncle . (By this time the Yak had passed out on the floor from utter hungation.)
It turned out a treat. Second time around, I added just a tad too much water to the pastry. So it took a little more blind baking to dry it out. The moral of this story? Don’t be afraid if things go slightly wrong, you can usually fix them.
Love, love this sexy little tart. (Wink, wink, nudge, nudge, say no more…) The filling is based on a French provincial classic. Caramelised onions, earthy mushrooms, floral thyme with some hacked up greens. Be inventive with the greeny bits. There was kale in the fridge but baby spinach, silverbeet, rocket or parsley would be just as good.
It is rich, filling and would be awesome cut with a sharply dressed salad. (By this, I don’t mean a bespoke suit with a french cuffed shirt and a pair of brogues.) When I asked The Yak if was it too rich, his reply? No way, are you kidding, I want chips with it. Sigh.
The crust is buttery, crunchy and this cheergerm don’t miss no gluten. The Yak went into raptures (as much as an Northern English born lad is able to.)
This pastry is a more ‘wholegrain’ adaptation from the Simply Gluten Free blog. I have provided the link below, it contains some fantastic pastry baking tips.
GLUTEN FREE ONION AND MUSHROOM TART
THE FLOUR MIX
3/4 brown rice flour
1/4 buckwheat flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1tsp xanthum gum
Whisk this together, this leaves you some flour for rolling the pastry out on. You use one and 1/4 cups of this flour for the actual tart base.
THE TART CRUST
1 1/4 cups flour blend (see above)
1 tsp sea salt
1/2 tsp sugar
125 grams cold cold butter (pop in freezer 15 minutes before using)
5 to 6 tbls iced cold water (put ice cubes in cold water)
WHAT YOU DO
Place flour, salt and sugar into a food processor and pulse 5 times to combine.
Add the butter and pulse 6 or 7 times until the mixture resembles coarse breadcrumbs with some pea size butter pieces.
With the processor running, add the water 1 tbl at a time until the mixture just clumps together. (This is the tricky bit, don’t go nuts with the water.)
Wrap (using a plastic bag for this step is a good idea) and rest in the fridge for at least 1 hour. This allows the water in the pastry to redistribute.
Whilst pastry is resting, preheat oven to 180C and make the filling. (See below)
Bring pastry back out and let it sit for 5- 10 minutes.
Roll between two sheets of baking paper dusted with remaining GF flour mix.
Place pastry a pie/tart tin (I used a glass Pyrex) that has been buttered.
Blind bake 20 mins. (This means lining the pastry with baking paper and using dried kidney beans, dried soup mix (as I did) or blind baking stones.)
Remove baking paper and beans, gently prick the base of the tart with a fork and bake for another ten minutes.
Remove tart pastry, strew the onion filling over the base of the pastry, gently pour the egg, cream and parmesan mixture over the onion mixture stir through carefully, not touching the pastry.
Bake at 180 for 30 to 40 minutes until the top is golden and puffy.
3 large sliced onions
2 tbl olive oil
200g mushrooms, sliced
5 leaves of kale finely sliced
1 tsp dried thyme (or 1 tbl fresh chopped thyme)
Splash white wine
100 ml cream 1/4 to 1/2 cup
2 tbls grated Parmesan cheese
Salt and pepper to taste
WHAT YOU DO
In a large frypan heat the olive oil then add the onion. Cook on a low to medium heat until the onion has begun to caramelise. This takes about 30-40 minutes.
Add thyme, mushrooms and kale. Stir through. Turn to medium heat
Add a splash of white wine and stir until all of the liquid has evaporated, season with pepper and salt and set aside to cool.
Whisk the eggs, cream, salt and pepper together. Stir the parmesan through this mixture.
Crust recipe adapted from Simply Gluten Free blog. (The link is provided after the photos.) The filling is a Cheergerm creation.