Hi friends. Thank you so much for your sweet, touching and personal notes on our post about giving children a healthy start. Reading your comments and tweets is always a moment of joy, but this time you touched us like never before. We felt so encouraged and among friends on a topic where we normally feel lonely. Thank you for that. We are terrible at responding to your comments, but do know that we talk about you often.
We spent the weekend in our country house. Cooking and shooting a special web feature for a Big American magazine. Our brief was to create a couple of vegan AND gluten free recipes. It truly was a challenge for us. We are not experts in neither gluten free baking, vegan recipes nor Christmas styling. My favorite Christmas activity is to travel as far away from the celebrations as possible. Luise on the other hand loves Christmas, so she was in charge of the recipe making. Everything turned out pretty nice in the end, and we will let you know more about it later.
One of the recipes that Luise came up with was mini tarts or tartlets. If you have tried to make gluten free and vegan tart dough you know it’s not super easy. If you leave out flour, butter and egg, it is literally nothing left of the traditional dough. So it took Luise quite a few tries to come up with this recipe, but my gosh if she didn’t nail it in the end! It is one of the best tasting tart crusts I/we have ever tried (sorry mom). And it doesn’t crumble (well not as much as her earlier tries did anyway). The filling in this tart is quite different from our Christmas version. One thing that they have in common is that they are not stuffed with any egg or cheese. Just sautéed vegetables. Plain, simple and delicious.
Feel free to substitute any of the ingredients in the filling to what you have in season. If you are not a vegan you might want to try a few slices of manchego cheese on top.
120 g (1 1/4 cup) chickpea flour
90 g (2/3 cup) almond flour
40 g (4 tbsp) potato, tapioca or corn starch
2 tbsp fresh thyme, chopped
1 tsp sea salt and black pepper
6 tbsp coconut oil (a little extra for the tart pan)
6 tbsp ice cold water
coconut oil or olive oil for frying
1 small red onion, finely chopped
2 fresh sprigs of rosemary
1 leek, thinly sliced (use the green leaves as well)
500 g fresh baby carrots, divided lengthwise
1 small sweet potato, thinly sliced
1 small romanesco, cut into smaller pieces
6 brown mushrooms, sliced
3 small kale leaves, stems removed and chopped
1/2 lemon, juice
Preheat the oven at 400°F/200 C°.
Making Almond Crust: Combine all dry ingredients in a bowl. Add coconut oil and ice cold water. Using your hands, work dry ingredients towards the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 min.
Press the dough evenly onto bottom and up sides of a large tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15-20 minutes. Prepare the filling.
Making Autumn Filling: Prepare vegetable. Heat oil in a large skillet over medium heat. Add onion and rosemary, cook until turning light brown, then add leek, carrots, sweet potato and romanesco. Cook until brightly colored and starting to turn golden brown, but still crispy. This should take about 5 minutes. Add mushroom, kale and lemon juice, cook for 2 more minutes and set aside.
Serving Autumn Tart: When the tart is done, remove from oven, let cool a few minutes. Fill the tart with the Autumn Filling and serve!
Photos by: Johanna Frenkel
Ps. This tart is vegan. And today (November 1st) is World Vegan Day. We show our support by reducing the price for our iPad app to $1.99. Today only. So if you haven’t checked it out yet, today is a good day to do it. Download it here!