Ingredients

¾ cup brown rice flour
¼ cup potato flour (starch)
¼ cup tapioca flour
¼ teaspoon fine sea salt
110g cold butter, cubed
3-4 tablespoons ice-cold water
200g goat’s cheese, crumbled
¼ cup cream
BLUEBERRY SALSA
½ small red onion, finely diced
juice of ½ lemon
¾ cup blueberries, cut into quarters
2 teaspoons extra virgin olive oil
a small handful flat-leafed parsley, finely chopped
These mini gluten-free tarts are the perfect nibbles to have with drinks. This buttery, flaky, gluten-free pastry is based on a recipe by Aran Goyoaga from her cookbook Cannelle et Vanille.

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Instructions

1.Heat the oven to 180°C.
2.Grease a 24-hole mini muffin tin with oil.
3.Combine the brown rice flour, potato flour, tapioca flour and salt in a small food processor and pulse to combine.
4.Add the butter and pulse a couple of times until only a few small rice-sized pieces of butter remain.
5.Add the ice-cold water, starting with 3 tablespoons and pulse until combined.
6.Squeeze the mixture between your fingers and if it doesn’t come together, add 1 more tablespoon of water and pulse again. At this stage it will still look crumbly.
7.Turn out onto a bench and briefly knead to form a smooth dough.
8.Shape into a disc, pop into a lidded container and chill in the fridge for 30 minutes.
9.Place the dough onto a sheet of baking paper, top with another sheet and roll out to approximately 4mm thick.
10.Using a 7cm round cookie cutter, cut out pastry pieces and use to line the mini tart tins, patching up any tears that may appear with a little extra pastry.
11.Trim the tops with a sharp knife and neaten the edges with your fingers.
12.Re-roll the pastry until you have 24 tins lined.
13.To blind bake, line each pastry case with a small square of baking paper and fill with a few baking beans or some rice to hold the pastry down as it cooks.
14.Cook for 10 minutes, remove the baking paper and beans/ rice and return the pastry cases to the oven for a further 8-10 minutes or until lightly golden.
15.Remove from the oven and set aside for 10 minutes before gently removing the pastry cases from the tins and transferring to a wire rack to cool completely. Best eaten on the day of baking.
16.To make the salsa, combine the red onion and lemon juice, season with a little salt, mix well and set aside for 5 minutes before adding the rest of the ingredients.
17.Taste and adjust the seasoning with salt and pepper.
18.Combine the crumbled goat’s cheese and cream in a small food processor and pulse until smooth.
19.Pipe into the cooled pastry cases, top with a spoonful of blueberry salsa and serve the tarts immediately.

Recipes, food styling and photography Emma Galloway

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