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 Mango Curd Tart

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I have been loving some fruit curd lately!

If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.

That same day I also made a Mango Curd Tart.

Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.

Delicious!

It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.

I think I like the refreshing quality the mango curd provides.

What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.

OR

You can just use the mango curd in different things.

Fill a cupcake with it…………

Smear it on a bagel…………………

Put it on your pancakes ………………..

Use it on a fruit pizza……………………….

Put it on a pavlova (more on this later this week)……………

Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………

Get creative. Continue reading “Gluten-Free Mango Curd 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”

Gluten-Free Granola Yogurt Tarts

IMAG3899I have been waiting to make these!

Actually that is not completely 100. I have been waiting to make these to post! I made some last summer, with goat cheese fillings, but I never posted it.

I had some leftover granola bars from the market, so I thought…….hmm…..I could spare some of these to finally make some tarts. Because pies and tarts are kind of my things.

This is something that gets me excited, not just because it is beautiful and aesthetically pleasing, but it’s easy to make and customize.

I’ve got 6 mini tart pans, so I can make up a couple and freeze them until I am ready.

From there I have loads of options. Here I have used yogurt. Many can be anti-dairy, but I have been reading Chris Kressner and I’ve done a lot of research through the Weston A. Price organization, so I think if you can tolerate it, moderation isn’t bad. Plus fermented foods are great for your gut. Look at the source. I also like kefir, but if I was using kefir, I’d probably add some honey, it can have a strong flavor. Plus the last time I got some, I grabbed goat kefir and it for sure had a strong flavor and smell. So dress it up.

You could also use goat cheese. Use a dairy-free yogurt if it’s a concern.

Maybe blend the fruits into the yogurt to add some color, rather than just layering them on the top, as I have. I like textures, so I wanted the fruits cut rather than pureed to add some depth in texture. Besides eating and chewing makes the body do more work than simply swallowing food, and I think it’s more filling.

You can also customize this easily, by the fruits. Use the ones that you like. Make a tropical one with mango, pineapple, kiwi, and coconut flakes maybe. Or a caramel apple. Or a blackberry peach. Or a mixed berry. Last fall, I made a pumpkin one. Maybe you want to mix a tablespoon of almond butter in yours and layer banana slices on top, with some shaved dark chocolate.

Play around with options. Or keep it simple. I am just giving you a base.

IMAG3918Granola Yogurt Tarts Continue reading “Gluten-Free Granola Yogurt Tarts”

Gluten-Free Lemon Meringue Tart with Lavender

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If you recall, last week I was on a smidge of kick making lemon-themed recipes. I started with the Blueberry Lemon Curd Dutch Baby (click the link to check it out). Today I have these beautiful Lemon Lavender Meringue Tarts, which I will be honest tempted me the most. They called my name repeatedly. And turning them down was really hard.

I am not typically a meringue fan, but this meringue with just egg whites and honey, was really light and airy, plus it wasn’t very sweet. The lemon had the very subtle taste of the lavender and was perfectly tart. Plus the crust on this. Crust is always my favorite part of a pie, but there was something just perfect texturally about it this time.

Next week I’ll end my lemon obsession with some delicious lemon bars.

imag2928 Continue reading “Gluten-Free Lemon Meringue Tart with Lavender”