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Remember, back in July, I vowed to do more gluten-free baking when I shared this gluten-free raspberry cake recipe? Well, now there are a few gluten-free recipes to peruse, like these gluten-free chocolate chip cookies and this gluten-free lemon cake. Still, this is the first savoury gluten-free recipe on the blog. The inspiration for this recipe came from all the autumn squashes at the market, and K's bumper crop of kale (thank you!). The crust is nutty and perfect for savory tarts like these (crust recipe adapted from Williams Sonoma). I filled the blind-baked shells with a ricotta cheese filling, lightly seasoned with honey, salt, and pepper, and topped them with cooked kale and roasted squash. And, of course, I finished these off with crumbled blue cheese and a drizzling of honey before serving. Blue cheese and honey go so well together, and they make a really great addition to these savory tarts. These tarts are a little nutty, a little salty, and a little sweet. They are full of autumn goodness.
Since the gluten-free tart crust has no gluten (duh!) and no real binding agent (no eggs or flax), the crust is delicate, especially when it's warm. You definitely have to unmold them when they've cooled off a bit, but if you are worried: either serve them directly in the tart molds or even unmold the blind-baked tart shells when they have completely cooled, then fill and garnish them cold. All of the components are pre-cooked so finishing them in the oven really isn't necessary. Serve them warm or cold. It's up to you!
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Gluten free kale and squash tarts recipe
Gluten-free kale and squash tarts
Ingredients
Gluten-free crust ingredients
- 70 grams millet flour
- 45 grams buckwheat flour
- 35 grams ground almonds
- 30 grams cornstarch
- ½ teaspoon Diamond Crystal fine kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 tablespoon Stirling Creamery Churn 84 unsalted butter diced and kept cold
- A tiny splash of cold water if necessary
Roasted squash mixture ingredients
- 1 acorn squash peeled, seeded and cubed
- 1 tablespoon olive oil
- Salt & freshly ground pepper to taste
Sauteed kale ingredients
- 100 grams kale stemmed and chopped finely
- 1 tablespoon olive oil
- Salt & freshly ground pepper to taste
Ricotta filling ingredients
- 125 grams whole-fat ricotta ½ cup
- 1 teaspoon honey
- Salt & freshly ground pepper
Topping ingredients
- honey
- 50 grams blue cheese
Instructions
Make the crust
- Combine all the flours and cornstarch, salt, and pepper in a large bowl. Drop in the cold, diced butter and work it in with the palms of your hands until you have a sandy mixture. Add water, as needed, until the mixture holds together when squeezed. Pat into a disk, wrap in plastic, and chill for 1 hour.
Roast the squash
- Prepare the squash filling by tossing the diced squash with the olive oil, salt, and pepper, then roasting it on a rimmed baking sheet for about 20 minutes at 400˚F.
Sautée the kale
- Cook the kale by sautéeing it on medium–high heat with the olive oil, salt, and pepper.
Roll out, chill and blind-bake the tart shells
- Preheat the oven to 375˚F. When the dough is chilled, roll it out on a lightly-floured surface (I floured it with millet flour) to an ⅛ inch thickness. Cut 6 circles that are about 5 inches in diameter. Transfer each to a greased/floured 4-inch tart pan with removable bottom (like these on Amazon) and press into the mold. Trim the edges and place the 6 lined tart pans on a baking sheet to chill for 15 minutes.
- Line each shell with a square of parchment and fill with pie weights or dry beans. Bake for 20 minutes, then remove the parchment/weights and bake for an additional 5 minutes to cook the bottoms.
- Remove the pan from the oven and let cool for at least 10 minutes to set the crust.
Fill the tart shells
- Divide the ricotta mixture among each, followed by the kale and the squash. Top with the crumbled blue cheese and bake for an additional 10 minutes to melt the cheese and warm the tarts. Serve warm or chill to unmold and serve cold.
- Alternatively, you can completely cool the blind-baked tart shells then fill with the ricotta, kale and squash. Serve cold with crumbled blue cheese and a drizzling of honey.
Mallory Frayn says
I love savoury tarts like this, especially when they are filled with such amazing ingredients!
Janice Lawandi says
Me too, and honestly they really aren't hard to make. Once the crust is done, it's really about filling them with foods you love!
Mardi Michels says
Oh Janice, your stories make me laugh (not laughing AT you, but with you!). Also, this tart? Looks wonderful!
Janice Lawandi says
Thanks, Mardi!
Some moments in my life are definitely ridiculous and funny!