This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It's super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (and no xanthan gum!). It's extra flaky and easy to work with thanks to a couple of classical pastry techniques: fraisage and turning the dough.I'll show you how to use these ingredients and techniques to get the flakiest GF pie crust, plus how to shape and blind bake it for all your pie needs. Use it in sweet and savory pies, tarts, galettes, quiches and turnovers.Adapted from my award-winning cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
Layers of veggies, feta cheese, and pesto sit atop buttery puff pastry.
I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.
Casing ingredients in a buttery crust is the best way to celebrate yummy seasonal vegetables. Julia Busuttil Nishimura gives us her savoury galette recipe!
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
*TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, *simply combine TWO sheets of puff pastry but you can also just bake ONE if desired. Watch the video to see how. You can also add peas and pea shoots on this tart for even more spring goodness!
This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It's super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (and no xanthan gum!). It's extra flaky and easy to work with thanks to a couple of classical pastry techniques: fraisage and turning the dough.I'll show you how to use these ingredients and techniques to get the flakiest GF pie crust, plus how to shape and blind bake it for all your pie needs. Use it in sweet and savory pies, tarts, galettes, quiches and turnovers.Adapted from my award-winning cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
Impress with minimal stress.
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
I don’t usually like to bake or roast fresh garden tomatoes, but I had an intense craving for a savory cheesy tomato galette, so I bought a few pounds of fresh tomatoes, sliced them up, seasoned them with salt and layered them on the most buttery and flakey pastry dough. I added a thin layer of goat
An easy, fresh and flavorful tomato ricotta phyllo tart with flaky pastry layers, chopped herbs, fresh heirloom tomatoes and a ricotta spread.
This savoury leek and potato galette is wholesome and hearty with a light and flaky crust. Filled with creamy cashew cheese, thinly sliced potatoes, and leeks. A delicious balance of healthy and hearty.
This beautiful recipe for courgette galette is easy to make, vegetarian and ready in under an hour. Plus, it looks stunning when you bring it to the table
When I made my version of baked ratatouille back in July, I had intended to follow up with suggestions of other things you could do with leftovers, or leftover ingredients, as I always have leftove…
Adapted from Life is What You Bake It by Vallery LomasI made a few changes to the recipe, adding more bacon (sorry/not sorry), and dicing the cheese, rather than grating it, so there would be little pockets of cheese inside the eggy custard. I'm not convinced it made a difference so you could do it either way. Vallery doesn't turn up her nose at store-bought crusts, and she's not alone; pre-made tart dough is very popular in France and every supermarket has several varieties, including tart pastry (pâte sucrée), pie pastry (pâte brisée), and puff pastry (pâte feuilletée), sold in rolls, like aluminum foil. I don't buy them regularly, but feel free to use one if you wish. I do recommend using an all-butter one. If you'd prefer to cook the bacon in a skillet, cut thick-cut bacon or pancetta into bite-sized cubes and fry them in a skillet until crisp. Drain them on a paper towel, tip most of the oil out of the pan (reserve about a tablespoon in it), and use the bacon fat for frying the shallots or onions, rather than butter.Although Vallery makes it a point to note this is baked in a cake pan, which is how they are often cooked in bakeries in France, if you only have a relatively deep 9-inch (23cm) tart or pie pan or dish, you could use that instead.
This tart is a really perfect dish to throw together in the summer. Puff pastry makes a flaky, buttery crust that serves as a vehicle to delicious seasonal flavors. A creamy blend of mascarpone, goat cheese, and shallots are the base for this tart, and perfectly ripe tomatoes are the star. They get even sweeter as they roast in the oven, and with a drizzle of balsamic glaze, a sprinkle of chives and sea salt, it's a showstopping summer appetizer.
This tomato galette has a blend of cherry tomatoes and goats cheese on a homemade crust in this Chef John recipe that proves beautiful food can be easy.
Max La Manna deelt in zijn boek low-waste groentekookboek You Can Cook This! 135 makkelijke vegetarische recepten. La Manna kookt zelf graag met plantaardige ingrediënten, maar hij laat de keuze aan jou. Wil je 'normale' boter of koemelk gebruiken, dan werkt dat net zo goed in deze bosbessengalette. La Manna: 'Hoe rustieker een galette eruitziet, hoe beter. Maak je niet te drukken over het deeg, geniet gewoon van het koken. Dit fruitige toetje heb je in een wip klaar, ziet er prachtig uit en is altijd een succes. Je hebt alleen nog ijs nodig om erbij te serveren.'Tip: Zorg ervoor dat het deeg goed gekoeld is voor je het uitrolt en de bessenvulling erop schept.
The trick to making this simple, stylish dish taste incredible is this: Don't rush. You want to really caramelize the onions to give the galette a silky texture and deep, rich, decadent flavor, and there are no shortcuts.
Anna's Tomato Tart from Barefoot Contessa. Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the…
I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a f
Try these delicious savory galette recipes, perfect for any meal. For more recipes and cooking tips, head to Domino.
A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes.
Für eine 25 cm Tarteform*
