Yesterday I decided to experiment with a home-made short crust pastry. I did a bit of research on the make up of a short crust base, and looked at the ratios between dry and wet ingredients. Cooking is a science, and I was never too good at science at school, but if only they related everything back to food!
Tart fillings are easy, as long as you have egg and a bit of cream you can add anything. I sautéed some bacon and kale and mixed that with eggs and mascarpone rather than cream, and I crumbled feta because I wanted a bit of tartness to this tart.
The pastry base worked beautifully. If this were a science project, I may have received an A. It is completely gluten free, but I keep this quiet because I know this adds a label that not everyone is willing try. I used quinoa flour, coconut flour, whole raw almonds, butter, an egg yolk and enough water to bind, can I add that a blender as absolutely essential for this recipe.
I will post this recipe on my blog, and I am also submitting this to a food and recipe network that releases recipes collections in books from food bloggers around the world. www.food52.com