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Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs

I actually made this recipe more than 2 weeks ago but life has been so very hectic and I am super behind on posting recipes. We were in NYC last weekend for the Renegade Craft Fair so I made this the weekend before we left, since I knew life would be crazy and it would make for some very lovely leftovers. For some reason I have been dreaming of making a gluten-free spring tart for some time now. I literally could see how I wanted it to look and taste all the flavors I had envisioned. I really wanted it to incorporate all things spring. I recalled a tart shell recipe in Gluten Free Girl and The Chef’s newest book, so I decided for my first attempt at a tart I couldn’t go wrong with one of Shauna’s recipes, they are always so wonderfully created, with each measurement precise and every ingredient well thought-out. It’s so impressive. I once again weighed my flours instead of measuring, which has always yielded such perfect results for me. One of the things I love the most about this tart recipe is how few ingredients there are, it is so simple.

The flavors from the fresh herbs in the tart were incredible,so refreshing and light, so spring. The fresh peas burst with flavor in each bite and the crust was absolutely to die for. NOT KIDDING. It was flaky, light, crusty and browned, if I hadn’t made it myself I would have sworn some one was fooling me and I was eating a gluten-laced crust. Besides being delicious this tart was quite easy to put together and was great for leftovers. We had it for both dinners and breakfasts. This would actually be quite perfect for a brunch where you really want to impress people, but don’t wish to spend all morning in the kitchen. You could actually prepare the tart dough the night before and pull it out of the refrigerator that morning. Simple!

Now that I experimented with and LOVE this tart recipe, I plan to have all kinds of fun with it. I cannot wait to play with both sweet and savory tart recipes now.

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs
serves 8-10

Tart Shell
via Gluten Free Girl and The Chef – A Love Story

1/2 cup (63.5g) sorghum flour
1/2 cup (60g) tapioca flour
1/2 cup (96g) potato starch
1/2 cup (102g) sweet rice flour
1/4 teaspoon salt
8 tablespoons (1 stick) frozen organic butter
1 large local farm fresh brown egg
1/4 cup of ice cold water

(if making a sweet tart, instead of savory, include 2 tablespoons sugar and 1/4 teaspoon cinnamon)

Sift the sorghum flour, tapioca flour, potato starch, and sweet rice flour into a large bowl. Stir in the salt (sugar and cinnamon if making a sweet tart). Sift into another bowl.

Grate the frozen butter directly into the dry ingredients. The butter will fall into the flours in soft swirls and start to melt in as soon as you stir. Work with your hands to mix everything, until the dough feels like cornmeal or large pieces of sand.

In a small bowl, whisk the egg and water together with a fork. Make a well in the center of the flours. Stir in the liquid, working from the inside out. Feeling the dough for soft suppleness, instead of stiffness or sogginess. Feel free to use your hands at the end.

Refrigerate the dough for at least 1 hour, or overnight if possible.

Preheat the oven to 375ºF. Butter and flour an 11-inch tart shell, I used sweet rice flour as the original recipe suggested. Pull the dough from the refrigerator and allow it to come to room temperature, about 1 hour.

Roll out the dough between 2 pieces of parchment paper, to the approximate shape of the tart pan. (this way you don’t have to flour your countertop and add more flour to the dough).If the dough falls apart or breaks a bit, don’t worry – there is no danger of the crust becoming tough by overworking it, which can happen with gluten dough. Press the dough into the pie pan and repair it that way.

Place the tart shell into the freezer until the crust is frozen, approximately 1 hour.

Butter a piece of aluminum foil approximately the size of the pie crust. Place it butter side down, onto the tart crust and fit snuggly against the sides. Bake pressing down any puffed up spots with a spoon until the shell has a good color, about 15 minutes. The tart should look and feel flaky, rather than sticky. Prepare the filling while the tart is blind baking.

Pea and Goat Cheese Filling

3 cups fresh (or frozen) peas
3 local farm fresh brown eggs
2 tablespoons fresh mint, chopped
2 tablespoons fresh chives, chopped
1/2 cup organic half and half
1 1/2 cups organic whole fat milk
6 ounces goat cheese, crumbled
kosher salt
freshly ground black pepper

Add the peas to a small saucepan of boiling salted water with a pinch of salt, cook for 3-4 minutes until tender, do not overcook, you don’t want mushy peas. It may take less time for frozen peas, than fresh. Drain, cool slightly, then puree half of the peas in a food processor until smooth. Transfer both the pureed and whole peas to a large mixing bowl, add the eggs, mint, chives, half and half and milk. Beat well with a spoon to combine, then stir in approximately three-quarters of the goat’s cheese. Season with kosher salt and freshly ground black pepper.

Once the tart shell has been adequately blind-baked, pour the filling into the shell, sprinkle the remaining cheese on top. My tart shell was very full, so be careful transporting, you may also find you want a cookie sheet on the oven rack below if you think it may boil over at all. Bake for 35-40 minutes until the filling is completely set. Allow the tart to cool for at least 30 minutes, top with fresh chives and/or fresh mint, serve while still warm.

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As many of you know, my husband Mark and I, own our own graphic design / illustration studio, Hero Design Studio, and we also have a storefront here in Buffalo where we sell all of the things we make by hand. Beyond all of our client work and having a storefront, we sell our wares online in our web store and our etsy store and we also travel the country attending different music festivals and craft fairs. I feel blessed every day to be able to do what I love most with the person I love most. Besides cooking, getting up and going to work is one of many joys in my life, I love being able to be creative everyday and to make what I love. There are so many similarities between cooking and a creative job, both come from the heart and are so personal. They are so unique to each individual and when you give yourself fully and honestly to your craft you are also (hopefully) bringing that love and happiness to others, as well.

I recently combined my love of design and illustration with my love of cooking and designed a kitchen measurement conversion print and a flour sack tea towel. The print is 8″ x 10″ and available in 4 different colors, Vintage Blue, Lemon Yellow, Retro Red and Green Apple and it was hand silkscreen printed by us. The 22″ x 38″ flour sack tea towel is available in Vintage Green and Retro Red and was hand silkscreen printed by our good friend Tom from Pavlov’s Togs. I have had a number of different food, wine and cooking projects on my mind for sometime now and I decided to make this the first of hopefully many, as it is not only fun to look at, but it is also functional.

I am giving away a towel or print to two lucky readers!! The contest starts today and runs until Thursday, January 27. I will choose two winners at random (using random.org) on January 27 at noon EST.

HOW TO ENTER:

In the comments section below, leave a comment and tell me which Tasty Yummies recipe that you have made is your favorite or if you haven’t yet made one, tell me which you are most looking forward to making. That’s it. Please make sure to include your email address in your posting information so I am able to easily contact you to let you know you have won and to arrange shipping. I will choose two different winners and each winner will have their choice of a flour sack tea towel or 8″ x 10″ print.

Contest participants may reside anywhere, this is not limited to just US Residents. Anyone is eligible to win (even friends and family, hi guys!). If you are chosen as a winner and do not respond to the email notification within 48 hours, a new winner will be chosen.







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This past Friday, I received my copy of Shauna James Ahern’s & Danny Ahern’s new cookbook and memoir, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes and I cannot say enough good things about it. I went through page by page, really looking at all the recipes and I can’t wait to start cooking from it. I think I am most excited about trying my hand at homemade gluten-free pasta and a tart of some sort.

Shauna’s blog and her first book, Gluten-Free Girl: How I Found the Food That Loves Me Back…And How You Can Too, both really changed the way I look at gluten-free cooking and really, cooking in general. I have found so many great ingredients and grains that I never knew existed, let alone had tasted. I have been gluten-free for over 5 years and I am eating better now than I ever have. I know this new cookbook is going to do more of the same for me and hopefully for you, too. Whether you are gluten-free or not, there are some wonderful recipes in here that will allow you to experiment with new ingredients and you never know when you’ll need to cook for a gluten-free friend.

Do you want to a win a copy of this book?? All I want to know is what has changed the way you look at cooking? Tell me a story about a family member, a book, whatever! Leave a comment here on this blog post. I will choose a winner at random (using random.org) on Monday, October 4, 2010 at 12pm EST.

I can’t wait to hear your stories! Oh and stay tuned, I will have a couple more fun giveaways happening in the next month or so.

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Thank you to everyone that entered to win a copy of Shauna James Ahern’s & Danny Ahern’s new cookbook and memoir, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes. Reading all of your stories was so inspiring.

Congrats to the winner, Val R. who was chosen at random today at 12pm EST (using random.org).

Val, please contact me via email at beth.manos {at} mac.com with your shipping information and I will get the book out to you, ASAP.

Stay tuned for more giveaways in the near future. Thank you so much for sharing your stories and reading my blog. 🙂

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