Gluten free/ flour free savory tart

by Bonnie Pockley

Being gluten intolerant means being creative in the kitchen. While, generally speaking, I believe that wheat/ flour isn’t something we’ve evolved to digest properly and is of little health benefit, I do love the visual effect of a beautifully made tart or other savoury delight. In order to avoid gut wrenching pain but also to adhere to a way of eating that I believe in (a subject I am truly passionate about) I often find myself experimenting with different ways of making food so that it tastes delicious and looks as good. So, for those who are interested, this is my latest little creation – a fine tuned version of my gluten free/flour free savoury tart:

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Want the recipe? Let me know.

RECIPE UPDATE: 

This recipe is so simple it’s crazy. All you do is treat the crust as a shell and layer up whatever you want inside. Made from ground flaxseed and water, I simply blend enough of each together to fit the tin you are using, add a pinch of salt and/or rosemary/thyme cracked pepper etc and bake in the oven at 180° C until crispy and golden. The trick is to blend the flax and water until they ball up like a dough and start to go white-ish – it makes the mixture slightly sticky and perfect for your purpose. The first tart is vegan and is quite literally just avocado, hummus and tomato layered together with basil and pesto to garnish. With these tarts, your imagination is your only limitation. Why not try feta, hummus, chicken, caramelised onion and tomato or roasted pumpkin, caramelised onion goat’s cheese and fig (both featured below) as well ?

Roasted pumpkin, caramelised onion, goat’s cheese and fig

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Feta, hummus, chicken, caramelised onion and tomato

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