I am so determined to show people that Gluten free & Free From does not have to be BORING or EXPENSIVE !.
With the government recently saying that they will have to cut back on the amount of food that they can give people that suffer with Celiac, I feel it would be a good time to help people with this restricting condition and offer a helping hand with their options and also show them that they can have a varied, colourful and non break the bank diet.
I picked this sweet potato flour up in in Asia recently, but it is available in most of the Asian supermarkets throughout the UK ( DO NOT PAY £20 from Amazon !) as it is used for thickening sauces and making pancakes in Asian cooking.
My mind worked overtime when I picked up this flour, as to what to make and When I picked up some reduced Camembert, I though a nice Tart would be a good start.
YOU WILL NEED…..
125g sweet potato flour
pinch of salt
50-75ml cold water
4 figs cut in halves
1 diced Camembert ( with wax)
1 finely diced onion
handful of lemon thyme or thyme chopped
220 ml crème fraiche
180ml double cream
1 tsp mustard
Pinch of both salt and Pepper
2 beaten eggs
In a large mixing bowl, add the flour, salt and butter and start breaking down the butter into the flour and do this until you have a breadcrumb consistency. ( This is the point where the doorbell or phone will ring, so be warned !)
Slowly add the water and mix around until you have a big ball. Keep on kneading it, it is not like conventional flour and it will break apart, but hang fire !
I wrapped this in some cling film and popped this in the fridge, while I prepped the filling.
In a pan fry the onions in some butter over a medium heat and cook until the onions are nice and soft with a clear consistency. Add the cream, crème fraise, mustard, thyme, S&P and cheese and cook until the cheese has melted into the sauce. Then leave this to cool.
This was the hardest part of the recipe and this nearly ended up in the bin, as when I tried to roll out the pastry it just broke up, so this told me that it is not like regular pastry AT ALL, so I ended up putting a thin layer of butter in the oven proof dish and then pressing down the dough into this tightly, which thankfully worked really well ( PHEW !!)
I then popped it into the oven which was pre heated on a 180′ setting and blind baked it for 15 minutes.
I mixed the beaten eggs into the cooled cheese mixture and poured this into the pastry case, I then placed the figs around the outside and popped a small bunch of thyme into the middle. This was then baked for around 20 minutes ( until it has a lovely golden top).
I removed it from the oven and left it settle, the eggs will still keep cooking for several minutes, so be careful not to overcook it in the oven.
This was then served with a nice simple salad, as the tart has a very strong flavour.
I hope that you enjoy this recipe, and there will heaps more Gluten free recipes to come.
I would really enjoy your feedback on this dish, so get making and start writing xxx