Posts Tagged ‘gluten free crust’

fig tart1fig tart2fig tart3

I’m a little late posting this, so please forgive me!

Like the orange and beet salad I shared in my last post, this tart is another great dish for transitioning into autumn. Granted, depending on where you live, you may already be deep into autumn. But this dessert is so insanely simple to make and delicious to devour that I couldn’t wait until next summer to share it!

Here in northern California, we’re lucky enough to have access to fresh blueberries nearly year round, and our fig season is at least six months long. If you have access to fresh blueberries and figs where you live, give this tart a try. You can use black mission figs or the more spectacularly colored kadota figs (shown here).

It’s also one of those desserts that makes an al fresco dining experience that much better. And, of course, like many of my the recipes I share, it’s very low in added sugar, so you feel no guilt when you take a second slice after dinner. This dessert relies on the natural sweetness of fresh blueberries and figs.

Use your own tart crust recipe or my gluten-free version (here).



1 1/4 cup gluten-free flour blend*

1 heaping tbsp cane sugar

1/4 tsp sea salt

1/2 cup (1 stick) chilled butter

2-3 tbsp ice water

8 oz marscarpone cheese

2 tbsp raw honey

1 tsp pure vanilla extract

7-8 smallish figs (black mission or kadota), sliced in half

1 cup fresh blueberries

*I like to use 1/2 cup gluten-free all-purpose flour blend, such as Bob’s Red Mill, 1/2 cup arrowroot powder/flour and 1/4 cup almond flour. You can also sub a little buckwheat flour and alter the almond to arrowroot ratio.



Heat oven to 375F.

In a medium bowl, whisk the gluten-free flour blend, 1 tbsp sugar and salt until blended. Using a pastry cutter, two knives or whatever technique you like, cut in the flour until it’s evenly incorporate. Sprinkle a tablespoon or two of ice water and continue mixing, adding a little more water if necessary until there is no more dry flour on the bottom of the bowl, but the mixture should still seem quite dry.

Dump the contents into a 9-inch tart pan and press the crumbly mixture into the bottom and sides of the pan, being careful not to work the dough too much (or it will get tough!). Chill in the fridge until the oven is ready.

Bake crust for about 15 minutes or until golden. Place on a rack to cool.

While the crust is cooling, whisk the mascarpone cheese with 1 tbsp of honey and the vanilla until you have a spreadable mixture.

When the crust has cooled enough to touch, carefully spread the mascarpone over the bottom of the crust in an even layer. Top with the fruit–either in a pattern or simply dropped in a haphazard fashion, and drizzle with 1 tbsp honey.

Serve slightly warm or at room temperature.



fig tart4



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quiche abovequiche close

I simply love this dish! It’s easy to prepare, chock full of many of my favorite things, and I love that you can serve it for breakfast, brunch, lunch or dinner. For breakfast or brunch, I like to serve it with a beautiful bowl of ripe berries or other fruit. For lunch or dinner, I’ll pair it with a simple side salad. It also fits with my long-time mantra: “eggs with anything.”  In the past, when I’d found dinnertime nearly upon me, the day having zipped by without a chance to run to the store of think of a meal, I would whip up an omelet or quiche using whatever ingredients could be found in my fridge. It’s a trick of the French, and it will never fail you.

But back to the quiche. I’ve made it using a regular as well as a gluten-free crust. Both hold up fine in this dish, so take your pick. Although the recipe below calls for kale, chard works equally well. You can also substitute goat cheese for feta, although I’m really in love with sheep’s milk feta at the moment. It doesn’t seem to aggravate my stomach the way cow’s milk products do.


Ingredients for the crust

1/2 cup all-purpose gluten-free flour

1/2 cup sorghum flour

1/4 cup almond flour

1/2 cup (1 stick) butter, chilled (or use coconut oil if you’re dairy-free)

1/4 tsp sea salt

2-3 tbsp ice cold water


Ingredients for the filling

1 tbsp extra-virgin olive oil

1 tbsp butter or ghee

1 large leek, trimmed, thinly sliced (white and light green parts only) and carefully washed

1 handful fresh kale, carefully washed, ribs removed and chopped into 1/2-inch strips

3 strips thick-cut quality bacon

1/2-2/3 cup feta cheese

A few tbsp fresh herbs, such as basil or oregano, chopped (optional)

4 large eggs

1 cup milk

Sea salt and fresh-ground pepper



Heat the oven to 375F.

In a medium-size bowl, whisk the flours and salt until combined. Slice in the chilled butter, and mix with the flours using a pastry cutter, two knives or your hands  until there are no chunks larger than pea-size. Sprinkle in a little ice water–1 tbsp at a time, and continue mixing until the dough holds together well. Scrape the contents into a 9-inch pyrex or ceramic pie dish and press the dough into the bottom and up the sides to form your crust. Bake in the oven for 10 minutes, then set aside.

quiche crust


While the crust is baking, fry the bacon strips over medium heat until cooked but still tender, not crisp.

Meanwhile, melt 1 tbsp butter or ghee with the oil in a large cast-iron skillet or similar pan over medium-low heat. Add in the leeks and cook, stirring occasionally, until the leeks are soft and turning a little translucent. Add in the kale, and cook until the kale has softened, about 2-3 minutes.
quiche leeks
In a separate bowl, whisk the eggs with the milk until thoroughly combined. Whisk in a few grinds of pepper and a pinch or two of salt, and the fresh herbs, if using.
quiche bacon layer
Arrange the leeks on the bottom of the quiche. Spread the cooked kale on top of the leeks as the second layer. Make the bacon your third layer. Pour the egg mixture over. Crumble the feta cheese over the top and place in the middle of the oven. Cook at 375F for 10 minutes, then reduce heat to 350F and cook for an additional 25-30 minutes or until the quiche is “set,” and the crust is golden brown.
Allow the quiche to cool for 5-10 minutes before serving.
quiche kale

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