Monday, November 7, 2011

Gluten Free Potato Tart

I was thinking the other day how I wish I lived in one of those communities where the Women cooked all day for the men while they were out hunting or providing. So old school I know. But I thrive in the kitchen. It is limitless how much you can learn and do in a kitchen. Just when you think you have it figured out... A new way of doing something arises. I realize what makes each person unique is that everyone has different hobbies and abilities. Mine is definately cooking. Today i set out to make something a little more rustic. adapted From Smitten Kitchen
A gluten free potato tart. Using Minas all purpose gluten free baking mix

I was able to make the perfect crust that everyone loved.

For the crust
1/4 teaspoon salt
8 tablespoons very cold unsalted butter, cut into pieces
1/4 cup plain greek yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water
egg yolk

For the filling:
3-4 small/medium sized Russet potatoes, thinly sliced
1/4 of a sweet onion, thinly sliced
1/2 cup grated parmesan cheese
2 tablespoons melted butter
salt and papper, parsley, for garnish

First, make the crust. I used my kitchen aid and paddle attachment to combine the flour and salt in a large bowl. Add the butter to the flour mixture
and work the butter into the flour until it is crumbly and the butter pieces are not bigger than small peas.

In a separate bowl, whisk together the wet ingredients (yogurt, lemon juice and ice water).
Add them to the flour/butter mixture and combine with a paddle attachment until the dough just comes together.

Seperate the dough into 4 round balls with sprayed parchment paper in between.

Flatten them a bit and place in the refridgerator for at least an hour.



Preheat the oven to 375 degrees.

Put the potato slices in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and let cook for 5 minutes or until the potatoes are just fork tender but not falling apart. Strain the potato slices and allow to cool on a large plate or cutting board.

Take out chilled crusts. Using a rolling pin and partchment paper I put the balls of dougn in between and rolled them all down to size.. Use a rolling pin to roll the dough to about 10-12 inches in diameter.

 Transfer it to a baking sheet lined with parchment paper.

Top with the sweet onion leaving a 2 inch border.

Arrange the potato slices and top with the cheese. Pour the melted butter over the top and fold the edges around the tart. Sprinkle with sea salt and pepper. Place in the oven for 40-45 minutes or until the crust is golden brown.




 
Garnish with the parsley and serve.
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