Tuesday, June 26, 2012

What a Tart!

And I do mean WHAT A TART!

Goat Cheese and Basil Tart with Cheese Crust

I am always looking to create (or steal from someone else) a great recipe.  I'll be short and sweet today and just tell you that I made the most amazing GF savory tart last night with what I consider a minimal of effort.  This one is not mine but from a wonderful collection of GF recipes from Shauna at http://glutenfreegirl.com.  She is a wonderful blogger and a fellow (to Libby) Celiac.  This is by no means just a 'gluten free' tart.  It is absolutely delicious and would WOW anyone, gluten free or not.  I made a few tweaks (not that it needed it but I just have to do it) and here it is...

60 grams GF flour blend (I only now use the blend from http://glutenfreegirl.com)
1 teaspoon fine sea salt
40 grams almond meal/flour
1/2 teaspoon guar gum
2 cups finely grated hard cheese such as Romano or Parmesan 
4 tablespoons (57 grams) unsalted butter, frozen then cut into 1/2-inch bits or grated on lg box grater
2 tablespoons ice water   note~ Fill a small bowl or ramekin with filtered water, add a few ice cubes     before beginning and it will be nice and cold by the time you need it.
250 grams soft goat cheese (I used a honey Chèvre that I just found at our Farmer's Market)
10-12 basil leaves, rolled like a cigar and sliced thinly or just rip it into bits
2 large, ripe heirloom tomatoes, sliced thickly
Olive oil to sprinkle on just before serving
Sprinkling of lovely sea salt 
Preheat oven to 375

In a food processor, add the flour, salt, almond meal, guar gum, and cheese and pulse until blended.  Add the butter and quickly pulse until butter resembles small peas.  Remember, there is no gluten so you needn't be afraid of 'over working' the dough.  You do however, want to avoid over handling the dough because of the butter.  You want it to remain visible and as cold as possible.

Here is where restraint comes in to this wonderful process... the ice water.  Add only a tablespoon at a time and go slowly, adding it through the feed tube while pulsing.  This dough should be dry and never sticky.  It should come together when you pinch it between thumb and finger but not stick to your fingers.

Turn dough into a fluted removable bottomed pan, and pressing evenly, push dough up the sides and into bottom of the pan.  

Pop into freezer for maybe 30 mins.  15 if you are in a rush.  Overnight if you are a type A overachieving plan aheader.

Remove from freezer when you are ready to bake the shell and prick the bottom all over with a fork to prevent bubbling up while baking.  Bake for 15 mins and check to see if it is doing the naughty and bubbling up.  If it is, poke it a few more times.  Continue to bake 10-15 minutes more until nicely browned.  Cool in pan.

Mix the goat cheese and basil and a dash of sea salt together and spread carefully into the cooled baked shell.  Carefully as not to pull up bits of the crust.  Add sliced tomatoes on top of goat cheese and splash a bit of olive oil over the tomatoes and finish with a light sprinkle of sea salt.  

Optional~ Run the tart under the broiler a few times if desired to soften and warm up the tomatoes... depending on your mood.  It is equally delicious with the tomatoes au naturel.  My photo clearly shows the darkened edges of the 'run under the broiler'.  Next time i'll run faster!  The darker the crust though, the deeper and richer the flavor.

We four ate the entire thing with a simple butter lettuce salad for dinner last night.  The both of us, the tart and I,  were justifiably fawned over!  

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