Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart



You can call this Swiss Chard, Goat Cheese and Prosciutto tart.Finally came up with a savory gluten free crust that I am in love with. Tastes good, bakes good and rolls like a charm. For the filling, I used what I had on hand: a bunch of Swiss chard languishing in the fridge, some goat cheese and prosciutto

Ingredients

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) tapioca starch
(or 1.5 cups of all purpose flour if not using gf flours)
1/2 teaspoon xantham gum

For the filling:
2 tablespoons olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 bunch Swiss chard (red - green rainbow - your choice), washed and patted dry
4-6 slices prosciutto
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz (120gr - 180gr) crumbled goat cheese
a few sprigs of thyme

Instructions
Prepare the crust:

  1. In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. 
  2. Preheat oven to 350F and position a rack in the center.
  3. When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips.
  4. .....
  5. For full instructions please visit : Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart @ www.tarteletteblog.com

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