saucy tart

I needed to make something different, and after scouring my current favorite website (www.gojee.com) I found this little number:


http://www.alexandracooks.com/2009/09/21/tomato-corn-cheese-galette-%E2%80%94-a-favorite-summer-meal-%E2%80%94-with-a-chocolate-chip-cookie-for-dessert/

Cassia helps but getting the flour out. All over the floor and in the dog water.

I made a pie last night and was still in the dough and rolling pin mood so I decided I wanted to make this. I changed it to fit what I had (and added meat for Jerad) and of course made the dough GF. You have to let the dough set in the fridge to chill an hour before cooking it, so make that first then start on the filling.

Beef, basil, and mushroom tart 

Filling:

-stew meat (I used beef that had been rubbed with salt and pepper and sat in the fridge 2 days)

-some baby bellas (crimini) mushrooms chopped

-medium onion, chopped

-some garlic, chopped

-fresh basil, thyme, and parsley chopped

-feta cheese

-a tomato, cut into slices

Crust:

-1 cup chicpea flour

-1/2 cup rice flour

-1/3 cup cornmeal

-6 tblspn cold butter, cubed

-a little sugar, a little salt

-a little olive oil

-a little cold water

-a little milk and an egg yolk mixed together (for the finishing touch!)

Start cooking!

1. preheat oven to 375
2. Mix the dry dough ingredients together. then cut in the cold butter, when it's clumpy add a little olive oil and cold water.
3. roll the dough into a ball, cover, and put in the fridge an hour.
4. heat canola oil in a large pan. add the meat and stir. after a few minutes add the onion.
5. after the meat starts to cook, add the mushrooms. stir occasionally
6. chop some garlic and the fresh herbs  up and place in a large mixing bowl when the meat, onions, and mushrooms are done combine them and stir. add salt and pepper.
7. (I ended up with some leftover filling, so I made some brown rice and added salt and fresh basil to it. I mixed the remaining filling with the rice.)
8. take the dough out after an hour. since it's GF it will be crumbly, so what I did was roll it out on a silicone baking sheet then moved the whole thing onto the baking sheet. 
9. Once it's rolled out place in your filling, leave about 2 inches from the sides. 
10. sprinkle on some cheese (I used feta) and top with tomato slices
11. roll the sides up and pinch closed the best you can (GF is tricksy)
12. take your egg and milk mixture (I also added a little salt and pepper) and brush the edges of the tart crust.
13. place on middle oven rack for 20-35 minutes 
14. eat it.

roll out!

meat + onions

meat, onions, and mushrooms cooking. chopped herbs and garlic.

mixing the fillings

added to the tart crust

about to go in the oven

ta-da!

nom