TARTLETS WITHOUT BUTTER AND GLUTEN

 

Tartellette

This is a base for tarts gluten-free egg-free and dairy products, flavored with fresh radishes hazelnuts and almonds, it has the classic texture of the pie, but it is more digestible and light. It can be stuffed as you wish I will propose two farce, one with ham, pineapple and pistachios delicate flavor and a firmer with cheese spread robiola (easily replaceable with tofu) anchovies, lemon peel and mint. They can be part of a brunch or happy hour or be served as an appetizer.

Ingredients for 18 tartelettes of 7,5 cm diameter:

  • 200 g of brown rice flakes
  • 120 g radishes
  • 80 ml water
  • 60 g almonds
  • 60 g hazelnuts
  • 1 tablespoon psyllium husks
  • 1 teaspoon salt

1 filling for 9 tartlets:

  • 180 g cooked ham
  • 180 g fresh pineapple already clean
  • 30 g chopped pistachios

2nd filling for 9 tartlets:

  • 80 g cheese spread robiola or tofu
  • 5 anchovies in oil
  • zest of half a lemon
  • 5 mint leaves

How to prepare the tartlets

Grease the molds for tartlets and cover with parchment paper.

Chop the nuts and pulse the almonds until they become a coarse flour.

Coarsely chop the flakes of brown rice and add to the flour of hazelnuts and almonds.

Blend the radishes with salt water and psyllium husks and add them to the rest of the ingredients.

Remove the dough from the mixer and knead quickly into a bowl, it will be very simple, start the dough is a bit ‘sticky and tends to join immediately.

Cover dough with plastic wrap and put it to rest in the refrigerator for 1 hour.

Remove the dough from the refrigerator, at this point the dough will be more compact and less sticky, spread between two sheets of waxed paper to a thickness of 4 mm (the thickness is intentionally higher, because as well as being more fragile than usual this crust dough not only serves as a neutral container but it helps to enrich the flavor of tartlet).

Cut the dough stretched out with a cookie cutter shape you prefer (the scraps of dough that advance not to be mixed again, but overlapping and hung out again between two sheets of baking paper).

Put those who now seem the biscuits into the molds for making tarts adhere gently to the bottom and the edges. Go in the oven at 170 ° C for about 20 minutes.

Crank out tartlets, cool them and stuff them.

How to prepare the 1 filling
Cut into small pieces ham and pineapple, mix with chopped pistachios.
Fill the tartlets cold.

How to prepare the 2nd filling
Wash and chop the mint leaves.
Grate the lemon zest.
Drain the anchovies from the oil storage, pat dry with paper towels, cut them into small pieces.
Combine all ingredients robiola (or tofu smoothie).
Fill the tartlets cold.

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