Ingredients
| ¾ cup brown rice flour | |
| ¼ cup potato flour (starch) | |
| ¼ cup tapioca flour | |
| ¼ teaspoon fine sea salt | |
| 110g cold butter, cubed | |
| 3-4 tablespoons ice-cold water | |
| 200g goat’s cheese, crumbled | |
| ¼ cup cream | |
| BLUEBERRY SALSA | |
| ½ small red onion, finely diced | |
| juice of ½ lemon | |
| ¾ cup blueberries, cut into quarters | |
| 2 teaspoons extra virgin olive oil | |
| a small handful flat-leafed parsley, finely chopped |
These mini gluten-free tarts are the perfect nibbles to have with drinks. This buttery, flaky, gluten-free pastry is based on a recipe by Aran Goyoaga from her cookbook Cannelle et Vanille.
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Grease a 24-hole mini muffin tin with oil. |
| 3. | Combine the brown rice flour, potato flour, tapioca flour and salt in a small food processor and pulse to combine. |
| 4. | Add the butter and pulse a couple of times until only a few small rice-sized pieces of butter remain. |
| 5. | Add the ice-cold water, starting with 3 tablespoons and pulse until combined. |
| 6. | Squeeze the mixture between your fingers and if it doesn’t come together, add 1 more tablespoon of water and pulse again. At this stage it will still look crumbly. |
| 7. | Turn out onto a bench and briefly knead to form a smooth dough. |
| 8. | Shape into a disc, pop into a lidded container and chill in the fridge for 30 minutes. |
| 9. | Place the dough onto a sheet of baking paper, top with another sheet and roll out to approximately 4mm thick. |
| 10. | Using a 7cm round cookie cutter, cut out pastry pieces and use to line the mini tart tins, patching up any tears that may appear with a little extra pastry. |
| 11. | Trim the tops with a sharp knife and neaten the edges with your fingers. |
| 12. | Re-roll the pastry until you have 24 tins lined. |
| 13. | To blind bake, line each pastry case with a small square of baking paper and fill with a few baking beans or some rice to hold the pastry down as it cooks. |
| 14. | Cook for 10 minutes, remove the baking paper and beans/ rice and return the pastry cases to the oven for a further 8-10 minutes or until lightly golden. |
| 15. | Remove from the oven and set aside for 10 minutes before gently removing the pastry cases from the tins and transferring to a wire rack to cool completely. Best eaten on the day of baking. |
| 16. | To make the salsa, combine the red onion and lemon juice, season with a little salt, mix well and set aside for 5 minutes before adding the rest of the ingredients. |
| 17. | Taste and adjust the seasoning with salt and pepper. |
| 18. | Combine the crumbled goat’s cheese and cream in a small food processor and pulse until smooth. |
| 19. | Pipe into the cooled pastry cases, top with a spoonful of blueberry salsa and serve the tarts immediately. |
Recipes, food styling and photography Emma Galloway
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