A recent cookbook release sent me straight to my Amazon account... La Tartine Gourmande. As with her blog, the cookbook is filled with stunning pictures and vignettes as well as delicious recipes. Most of the recipes are gluten free and incorporate a mess of interesting flours: Quinoa flour, spelt flour, millet flour etc. I usually keep brown rice flour and garbonzo bean flour on hand but the other flours require me to take a trip to Wholefoods (or as we call it: Whole-paycheck).
Whether I was just acting impatient or enthusiastic I am not sure-but I decided to simply modify one of the recipes and make the tart crust with only brown rice flour. I assured myself that I would soon make the crust as instructed once I had purchased all flours for the recipe.
I used my favorite crust/tart recipe which calls for mixing 1 stick of butter and 1 Cup of (now) brown rice flour. Once the butter and flour resembles a course meal, add 3 tablespoons of buttermilk or half and half....knead into a dough, wrap in plastic wrap and refrigerate for 1 hour minimum.
In addition to revising the crust recipe, I adjusted the filling to accommodate what I had in my kitchen.
- 3 Eggs
- 2 tablespoons Chopped Cilantro
- 5 Tablespoons Creme Fraiche
- Salt and Pepper
Mix egg batter and set aside
- 2 Thyme Twigs
- Salt and Pepper
- 2 Cups Grated Carrots
- 1 Grated Zucchini
- Goat Cheese (as much as you like)
In a pan, heat olive oil and add thyme. Add carrots, zucchini, salt and pepper. Cook for 5 minutes.
Roll out the crust into a 10 in pie pan/tart pan. Note: The brown rice flour makes for crumbly roll out, I actually pressed and flattened the dough into the pan and it turned out fine.
Mix with egg batter then pour into crust. Top with goat cheese (be as sparse or generous as you like).
Bake at 400 F for 30 minutes. My pie dish was glass so I could peek and see if the crust was nicely browned (which it was).
The brown rice flour crust was delicious and the filling divine-anything with that much butter and creme fraiche has no choice but to be good.