I am typing this to you as we sit on the beach in Lombok sipping on a fresh coconut, definitely worse ways to start the day. Whilst we put together our first proper post on our adventure so far here is a little post we forget we had about a dinner we rustled up before we left. Enjoy…
After watching an episode of Masterchef the other night I decided they make cooking look deceptively easy, I mean if these ‘everyday people’ can create a masterpiece Gordon would be proud of in under 5seconds then surely I can attempt a gluten free tart? No? You don’t believe it either?
To be fair I don’t blame you. I’m not talking about no ready made pastry tart, I’m going for the full works, and trying to adapt it in our own little way. I mean all that butter? No thank you. Surprisingly the hardest part wasn’t making the dough for the pastry, this was pretty straightforward despite missing a rolling pin I’d say we did an alright job. It was losing patience waiting for the beetroot to roast that got me.
However now I know how simple it is to whip up a tart base I think I may make one more often and have some fun with different variations, I’d say add some nuts to your base for added flavour and texture. Go for it. It’s a simple light dinner option, we meant to serve it with a little side dish but you know what, you don’t really even need it. Enjoy.
What you’ll need –
For the dough:
-250g gluten free flour
-50g salted butter
-50g coconut oil
-1 egg
For the topping-
-1 beetroot
-2 tomatoes
-soft cheese
-basil
-red onion
What you’ll need to do –
-peel and chop the beetroot and roast in an oven (180c) until cooked, around 30mins
-in a bowl combine the ingredients for the dough and using your fingers combine
-add the egg and knead until you have a dough
-if its too sticky add in a splash of water
-flour a countertop and you want to roll your dough out
-we didn’t have a rolling pin or suitable tray but no worries, we just shaped our dough into a square shape for a base
-bake this dough in the oven for 10 minutes whilst you prepare your toppings
-slice the tomatoes and red onion
-get the pastry out and spread the cheese on top or in large chunks
-arrange the tomato and onion over the pastry and then add on the beetroot and basil and season
-bake for another 30-40 minutes until pastry is cooked
-then serve and enjoy.
Could that be any simpler? Still surprised how straightforward this was. Looks impressive. Tastes good. That’s all that matters.
This looks so delicious. It does sound super easy to make as well – may have to give it a go!
The Velvet Black // UK Style & Beauty Blog
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I was so surprised how easy it was. Let us know how it goes.
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