Gluten Free Artichoke and Mozzarella Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
- For the pastry
- ½ cup Rice flour
- ½ cup fine Cornmeal
- ½ cup Potato starch
- 1 xanthan gum
- 1 pinch salt
- ⅔ cup butter
- 1 egg (beaten with 2 tbsp water)
- For the filling
- 1 ⅓ cups cherry Tomatoes
- 1 ⅔ cups canned Artichoke (in oil)
- 4 shallots (halved or quartered if large)
- 1 cup Mozzarella (torn into pieces)
- olive oil
- salt
- peppers
- To garnish
- Basil
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Small pot, 2 großer Pots, 1 Pot oder Gefäß zum Umfüllen, 1 Peeler, 1 Small knife, 1 Teaspoon, 1 Kitchen shears, 1 Sieve, 1 Tablespoon, 2 Bowls, 1 Whisk, 1 Slotted spoon, 1 Measuring cups
Preparation steps
1.
For the pastry: sift the dry ingredients into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
2.
Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together. Bring the dough together into a ball. Knead lightly on a surface dusted with flour until smooth.
3.
Wrap in cling film and chill for at least 30 minutes to firm up.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm|8" flan dish or tin.
5.
Roll out the pastry about 3mm thick between 2 sheets of non-stick baking paper, to hold the pastry together.
6.
Line the dish with the pastry and prick the base with a fork. Chill for 15 minutes.
7.
Cover with non-stick baking paper and fill with baking beads or baking beans and bake for 10 minutes.
8.
Remove the paper and beans and cook for a further 5 minutes until the base is dry to the touch.
9.
For the filling: arrange the tomatoes, artichokes and shallots in the pastry case. Add the mozzarella and season to taste with salt and pepper. Drizzle with olive oil.
10.
Bake for 20-25 minutes until the tomatoes and shallots are tender. Garnish with basil leaves and sprinkle with black pepper.
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