Savory or sweet, tarts are always pleasant and easy to eat. As most of you already know, I have a sweet tooth! So, my tarts are mainly fruity, like the Orange-Lemon Tart (see recipe here) that I uploaded a few days ago which had also been a good opportunity to experiment and find an easy and delicious tart dough. Until now I’ve only made tarts that were like sponge cakes, such as the Strawberry Tart (see recipe here).
But since I want to start making savory tarts, I also had to find a base that matches both sweet and savory flavors!
So, voilà!!!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Method A: Place all the ingredients for the dough in a small bowl and knead until all the ingredients are uniform together and become a nice dough.
Method B: Put all the ingredients in a food proccesor with the frozen butter, until the ingredients are somewhat uniform. Then knead them by hand to make a nice dough.
Butter a 20x25cm / 8”x10” baking pan or ovenproof dish or special for tarts with a diameter of appox. 23 cm/ 9”. If the pan is not fireproof, place a parchment paper in the pan.
Spread the dough well on the bottom of the pan and try to have a height of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.) on the sides. You can do it either by hand or by opening a phyllo between 2 parchment papers. Whatever suits you.
Pierce the dough with a fork in several places.
Put a sheet of parchment paper on top and add chickpeas (dry) or rice (uncooked) so that the dough does not swell during baking.
Bake for about 25 minutes at 180°C/350°F.
Remove the parchment paper with the "baking weights" (chickpeas or rice) from the base of the tart.
And either we spread the ingredients of the tart that we want to bake or we put it back in the oven and bake it for another 25 minutes or so, if it is for a tart that we will not bake the ingredients that we will put them on top.
Ingredients
Directions
Method A: Place all the ingredients for the dough in a small bowl and knead until all the ingredients are uniform together and become a nice dough.
Method B: Put all the ingredients in a food proccesor with the frozen butter, until the ingredients are somewhat uniform. Then knead them by hand to make a nice dough.
Butter a 20x25cm / 8”x10” baking pan or ovenproof dish or special for tarts with a diameter of appox. 23 cm/ 9”. If the pan is not fireproof, place a parchment paper in the pan.
Spread the dough well on the bottom of the pan and try to have a height of around 1 centimeter / ½” (The width of your pinkie finger is about 1 centimeter.) on the sides. You can do it either by hand or by opening a phyllo between 2 parchment papers. Whatever suits you.
Pierce the dough with a fork in several places.
Put a sheet of parchment paper on top and add chickpeas (dry) or rice (uncooked) so that the dough does not swell during baking.
Bake for about 25 minutes at 180°C/350°F.
Remove the parchment paper with the "baking weights" (chickpeas or rice) from the base of the tart.
And either we spread the ingredients of the tart that we want to bake or we put it back in the oven and bake it for another 25 minutes or so, if it is for a tart that we will not bake the ingredients that we will put them on top.
- The recipe I am giving you has a neutral taste. Neither sweet nor savory. If you want, you can double the icing sugar if it is for sweet tarts. As for the savory ones, you can add a little salt, but I don’t consider it is necessary.
Good Luck and Bon Appétit!!!
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