A crumbly basket stuffed cannellini beans with fennel salad, walnuts and cranberries.
These tarts are prepared with a ideal tart dough for those who can not or will consume butter or does not have much familiarity with crumbly dough.
The butter in the crumbly dough has the task of blocking the formation of gluten, it is clear that in the gluten-free foods this need fails completely, the boiled and smoothies legumes perfectly replace the butter by creating lighter dough, easy to prepare, spread or shaping.
Ingredients for 18 tartlets
- 100 g cannellini beans cooked (little white beans)
- 75 g of golden flax seeds
- 75 g teff flakes
- 50 ml water
- 2 tablespoons extra virgin olive oil
- 1 g salt
- a pinch of anise seeds
Filling ingredients
- 200 g fennel (1 clean fennel)
- 25 g dried cranberries
- 50 g walnuts
- extra virgin olive oil q.s.
- a pinch of salt
To prepare the dough for the tartlets
You can use cooked beans or better yet decide to buy dried beans and cook them. Keep in mind that 100 g of cooked legumes roughly corresponds to 50 g of raw product.
If you decide to prepare the beans, rinse in cold water and put them to soak for eight hours. Drain the water to soak and rinse with cold water.
Cook them in water, twice the volume, if you add a piece of kombu algha while cooking the vegetables are soft and digestible. Gently Bring water to a boil, reduce heat to low and cook for 1 hour from the time when the water reaches a boil in a normal pot or 40 minutes in a pressure cooker, ranging salted at the end of cooking in order to avoid ‘ hardening of the skin. Whisk white beans cooked with garlic salt and water.
Chop the flaxseed and teff flakes in a blender using the pulse mode.
Blend the cooked cannellini beans with water and oil.
In a bowl united the flaxseed and teff flakes chopped, the cannellini bean milkshake and anise seed, first mix with a spoon, then knead by hand to assemble the ingredients, make the dough rest for about 30 minutes in order to enable seeds linen absorb liquids present and make smooth dough.
Roll out the base of the tart between two sheets of parchment paper to a thickness of 3 mm, cut the dough with a cookie cutter if you decide to make small tarts or the size of your pan.
Bake in white (ie empty, no need to prick the base as in pie or classic shortbread because the dough does not rise and does not warp during cooking) tarts on baking sheets lightly greased with oil or covered with parchment paper.
I give to this irregular shape to my tarts I put the squares of dough on the back of a muffin pan in the space between the molds.
Bake at 160 ° C for about 15-30 minutes. The difference of the cooking time depends on precisely how the molds used, if cook the pasta inside the molds from muffins in the classic way, the heat reaches the lower part of less easily tartlets and cooking will be 30 minutes, if you like me cutlery the tartlets on the back of the muffin molds, the lower part of tartlets not fully reclines on the baking sheet remains slightly raised, the heat reaches more easily and cooking will have to be reduced to 15 minutes.
To prepare the filling
Wash the fennel and cut into small squares.
Soak in hot water dried blueberries for about 15 minutes.
Chop the nuts coarsely.
Season all ingredients with extra virgin olive oil and a pinch of salt.
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