Gluten-Free Tomato Tart

20170713_191311 (1).jpgI would like to think that I have come a long way in the realm of food. I used to be a SUPER picky eater. I think it was inherited. My mother was a picky eater, and I was merely emulating her style.

I despised all kinds of foods I had never tried. I was stubborn. I was dead set on hating things.

But gradually I grew out of it, funny how that happens in life.

I changed my perspective on food. Instead of approaching things with a shut off mind, I began to look at new foods with genuine curiosity. I replaced my fierce desire to not like it, to a fierce determination to find a way in which I liked it (liver was probably my biggest test on this, I was set to find a way to enjoy it).

I have come so far. Never in my life would I think that I would eat sashimi. Or onions.

I recall my grandmother making chili growing up, she had to give me an extra bowl to pick out all the stuff I wouldn’t eat (note my mother was the same).

At this point in my life I will try about anything. And I use WAY more vegetables than I ever would have dreamed. But I do have some things that trip me up. For instance, I do like avocados, and I appreciate their nutritional value. But they make me nauseous. I’ve tried.

And tomatoes. I do enjoy tomato-based products, but raw tomatoes are a struggle for me. I think it’s the texture. But I am determined not to give up on them.

So when someone at the market, gave us some tomatoes at the end of the day, I was determined to make something I would like. To continue to be curious and step out of my comfort box.

Pies and tarts are kind of my thing (my business is P3 Polifroni PIES and Pizzas after-all). I’ve been wanting to make a savory tart and I felt like this was perfect opportunity. I still had some goat cheese left from making the ravioli. There was major potential here.

Gluten-Free tomato Tart Continue reading “Gluten-Free Tomato Tart”

Gluten-Free Asparagus + Goat Cheese Tart

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Sometimes the hardest part of the market is talking about food all day………

This is true. Five in the morning is too early to eat for me. By noon, when the market ends, however, I cannot seem to get food fast enough. The struggle is real to be surrounded by food. All morning I’ll eye people carrying a variety of fresh fruits and vegetables. Add to that, that my neighbor has gorgeous asparagus. And you know it’s good because he sells out by 10:30 every weekend.

All morning my brain races with dishes I want to make. I am constantly conceptualizing. And talking with people who stop by my booth, typically leads to more food conversations (I am a baker, this should be expected). I am talking and creating at the same time. My excitement for a new recipe grows as the day goes.

When I was brainstorming Easter recipes I had thought asparagus tart.

And every Saturday as I sit next to my neighbor I think: asparagus tart.

Finally we bought some asparagus. And finally I have made a tart.

There are some vegetables, which are so good, I could eat them all the time. One woman claimed that by the end of asparagus season, she is over asparagus. Blasphemous.

I could eat asparagus every day.

I could eat cabbage every day. Continue reading “Gluten-Free Asparagus + Goat Cheese Tart”

Gluten-Free Grapefruit Tarts

IMAG4034.jpgGrowing up one of my favorite things to have for breakfast was grapefruit.

My mother would cut one in half. Sprinkle some sugar on each half. cut around the outside and each individual wedge, and microwave or broil each half. One half for Cliff. One for me. And the wedges just popped out.

I have seen several grapefruit tarts, which have been stunning and beautiful. It’s been on my Must Make list for probably about a year now.

Today I had some extra pie crust, plus I already already bought a grapefruit, so I determined that this would be the week I tried it. If I like it, maybe I can take it to the market as part of my POW (Pie of the Week).

Here is the good and the bad of how they turned out:

  • They grapefruit curd was absolutely delicious. Like most other curds (such as lemon and lime), I could sit and sneak little bites maybe all day.
  • Meringue on top? Why not! It’s citrus, just like lemon, why not use some meringue to dress it up
  • Color, this is my only negative. The color was not what I was wanting. This could be 1. Because I used honey and that added to the darker color 2. Many of the recipes I saw used red dye to add to the rubiness of their tarts, but I’m not about that artificial coloring life, so the natural had to do

IMAG4030Gluten-Free Grapefruit Mini Pie Continue reading “Gluten-Free Grapefruit Tarts”