FIG AND HAZELNUT CREME TART WITH BUCKWHEAT CRUST

I totally get why people aren't into baking.  I'm sure for some it seems too detailed, time-intensive, maybe even technical.  Especially when it comes to gluten-free, it gets dicey and sometimes expensive, with the addition of 2-3 flours for every dough. But for me, baking has always been how-do-I-say…healing?  There is nothing in the world like the feeling of finishing a tart or pie, with all the steps, techniques, chilling, pulsing, rolling, etc.  It can cure any bad mood.  The fact that it takes time is what I love about it most.  Baking makes you work for it, and I've always loved that kind of attitude.

This Summer has kept me so baking-busy that I've been just trying to see how much I can bang out on any given weekend.  (Yes, Summer baking.  Where the true bakers lie.) Sometimes though, the best days are when you spend the whole afternoon making one…single…dessert.  Even if maybe baking isn't your thing, I suggest you use it as a tool -- if only to cure a little depression and/or eat something sweet.  There's something about it that really fills you up when nothing else can. 

FIG AND HAZELNUT CREME TART WITH BUCKWHEAT CRUST (gluten-free) SERVES 6

FILLING (Adapted from Martha Stewart)

• 3/4 cup hazelnuts, toasted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 stick butter (8 tablespoons), soft
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons cognac
• 8 oz figs, thinly sliced
• 2 plums, thinly sliced
• Handful of red currants
• Raw sugar, to top

Preheat oven to 350 degrees. 

In a food processor, pulse together sugar and hazelnuts until the size of hazelnut meal.  Add the next four ingredients and pulse until well combined and smooth.  Set aside.

BUCKWHEAT ALMOND CRUST (adapted from The Bojon Gourmet)

• 1/2 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup arrowroot starch
• 1/2 tsp. xanthum gum
• 1/4 tsp. salt
• 6T butter, chilled + cubed
• 6 tablespoons ice water

Add the first six ingredients to a food processor. Pulse your dough until butter is about pea-sized and crumbly. Then add one tablespoon of water at a time until dough forms and begins to come away from the edge.  Fraisage your dough (shown here, starts at 2:00), meaning use the heel of your hand to smear dough, a little at a time, across the counter.  This helps to add long strands of butter into your dough for better texture.  

Pat your dough together into a 6'' disk, wrap in plastic and chill for at least 30 minutes.  Once chilled, roll out between two pieces of plastic wrap.  Roll out a few inches wider than your intended tart dish (I used an 8 inch).

Place your greased tart pan nearby, remove one side of plastic wrap and carefully (using two hands) flip dough over into your pie dish.  Remove last sheet of syran wrap and carefully fit and press dough into your tart pan evenly.  

Gluten-free dough can be dicey, but remain calm! If any piece rips of gets torn, carefully pinch it together again.  Remove the excess tart dough (save for a mini tart) and parbake for 10 minutes.

Once tart crust is parbaked, reduce oven heat to 325 degrees.  Pour in filling making sure to spread evenly before topping with figs, plum and red currant.  Arrange in a pleasing fashion and sprinkle with raw sugar.  Bake for 1 hour, then cool for 25 minutes before serving.  

(For those asking, you can purchase this tart pan HERE)

ON THE MENU: Clementine Daily

Are you following my recipes on Clementine Daily?  My "On the Menu" column includes new simple, weeknight recipes each week.  A few recent ones are below -- please check them out!       (Hover over image for recipe title and click for recipe!)

ROASTED ROOT VEGETABLES WITH PINE NUTS

ROASTED ROOT VEGETABLES WITH PINE NUTS

SPANISH TORTILLA

SPANISH TORTILLA

BOURBON & TANGERINE-INFUSED CRANBERRY SAUCE

RICOTTA PASTA WITH MEYER LEMON & PARMESAN

HEIRLOOM POLENTA PIZZA

GRUYERE GRILLED CHEESE WITH GRANNY SMITH & WHOLE-GRAIN MUSTARD

GLUTEN-FREE THANKSGIVING

How was your Thanksgiving?  Mine was filled with the usual binge-baking and food-hoarding, just as I like it.  Never have I purchased so much food all measured in pounds.  Two pies, six dishes and 7 guest later, we had Thanksgiving.  

WILD MUSHROOM GRAVY   (Gluten-free)

1 1/2 cups shiitake mushrooms, diced

3 cups cremini mushrooms, diced

2 cups baby bella mushrooms, diced

1 1/2 cups porcini mushrooms, diced

1 1/2 cups oyster mushrooms, diced

3 shallots, minced

2 tablespoons marsala wine

1 tablespoons butter (reserve 1T)

3 springs thyme, de-stemmed

3 sage springs, minced

3 cups vegetable broth

3 tablespoons sorghum flour

1/3 cup tapioca starch

1 teaspoon maldon sea salt

1. Combine butter, mushrooms and shallots in a large skillet.  Cook on medium heat for 7-10 minutes before adding the marsala wine and herbs.  Continue cooking this mixture until reduced.  Set aside.

2.  In a large saucepan, add tablespoon of buter and flour.  Whisk together for 2-3 minutes before adding broth and salt.  Once broth heats up, add mushroom mixture.

3.  Add tapioca starch in small amounts and stir well.  Cook over low-medium heat and reduce for 15-20 minutes.  Once mixture thickens, either serve warm or puree using a hand blender until desired texture.

ROSEMARY AND CHESTNUT STUFFING WITH LEEK, FENNEL AND MUSHROOM     (Gluten-free)

1 carton baby bella mushrooms, diced

1 leek, sliced thin

1/4 cup fennel, diced

6 slices millet bread, cubed

6 slices other gluten-free bread (see note*)

2 large carrots, diced

6 celery stalks, diced

5 shallots, minced

1 cup chestnuts, halved

3 garlic cloves, minced

1 cup vegetable broth

4 tablespoons butter

3 tablespoons olive oil

4 sage leaves, minced

4 sprigs rosemary, minced

4 sprigs thyme, de-stemmed and minced

Maldon sea salt to taste

1.  Add cubed bread to a baking sheet lined with parchment paper.  Drizzle bread with olive oil and bake at 400 degrees until golden and toasted.

2. While bread toasts, combine butter, garlic, shallots and leek until softened.  Then, add carrots, celery, fennel and mushrooms to the mixture.  Cook over medium heat until tender.

3.  In a large bowl. combine toasted bread and vegetable mixture with chestnuts, broth and seasoning.  Mix well and add to deep baking dish.   Bake for 40-45 minutes or until golden and tender.

*I used Gluten-free Girl’s homemade brad with rosemary for the 2nd bread in this stuffing.  I would also recommend something from Udi’s Ancient Grains line.

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ROASTED BRUSSEL SPROUTS WITH WHOLE-GRAIN MUSTARD, GARLIC AND TOASTED HAZELNUTS

(Gluten-free / Vegan)

7-8 cups brussel sprouts, sliced thin

4 garlic cloves, minced

1/2 cup Maille Old-style Mustard (or other whole-grain mustard)

2 tablespoons balsamic vinegar

2 lemons, juice and zest

3/4 cup hazelnuts, chopped

1 teaspoon maldon sea salt

1.  To make the dressing: combine garlic, lemon, oil, salt, mustard and vinegar in a mason jar and shake well.  In a large bowl, combine dressing with sliced brussels.  Mix well and spread evenly on a large baking sheet lined with parchment paper.  Bake at 400 degrees for 45-55 minutes or until crispy and browned.

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ROASTED ROOT VEGETABLES WITH BROWN BUTTER, SAGE, ROSEMARY AND THYME   

(Gluten-free)

1 celeriac, skinned and cubed

1 large bunch of carrots, diced

3-4 parsnips, cubed

4 cups pumpkin or kabocha, cubed

3 garlic cloves, minced

4 sprigs rosemary, de-stemmed and chopped

4 sprigs of thyme, de-stemmed and chopped

4-5 sage leaves, minced

4-5 tablespoons of butter

Maldon sea salt, to taste

1.  Preheat oven to 400 degrees.  Add butter to saucepan and cook over low-medium heat.  Cook until the butter smells nutty with brown flecks.

2.  Add all prepared vegetables to extra-large baking sheet.  Drizzle brown butter evenly (make sure to scrape all the brown bits out!) and top with fresh herbs.  Season with sea salt and bake for 45-50 minutes or until softened and tender.

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MAPLE, CRANBERRY & SWEET CHERRY PIE WITH WALNUT, OAT CRUMBLE      (Gluten-free)

Crust (Adapted from Artisanal Gluten-free Cooking):

2 1/4 cup gluten-free all purpose flour (I used Bob’s)

6 tablespoons butter, frozen

2 teaspoons apple cider vineegar

1/3 cup cold water

1 egg

1/2 teaspoon maldon sea salt

Whisk together flour and salt before grating 1 stick of butter into the mixture.  In another bowl, mix together egg, water and vinegar.  Make a well in the flour and pour in the wet ingredients.  Mix by hand until dough forms.  Divide into 2 pieces and chill for 30 minutes.

Filling:

3 cups cranberries, whole

4 cups frozen sweet cherries, thawed and drained

1/3 cup tapioca or arrowroot starch

2 tablespoons maple syrup

2 tablespoons brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

Combine cranberries, cherries, vanilla and maple syrup in a large bowl.  Add starch, brown sugar and cinnamon until well combined. Take dough out of the oven.  Roll out and form crust into a greased pie dish.  Add filling to pie crust and set aside.

Topping:

1/2 cup gluten-free oats

1/2 cup walnuts, chopped

1/2 cup almond meal

1/4 cup gluten-free flour (I used sorghum)

1/2 cup brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

6 tablespoons butter, frozen

2 tablespoons maple syrup

Combine walnuts, oats, almond meal and flour in a large bowl.  Whisk in sugar, cinnamon and nutmeg.  Grate in frozen stick of butter.  Drizzle in maple syrup and combine until crumbly.  Add mixture to the top of pie and bake for 45-50 minutes at 375 or until crust is browned and fruit is bubbling.

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SALTED CARAMEL APPLE AND PEAR PIE WITH ALMOND CRUST            (Gluten-free)

Crust: (Adapted from La Tartine Gourmand)

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoons brown sugar

1 1/2 teaspoons xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 tablespoon water

Pulse first five ingredients together in a food processor.  Add butter and pulse until crumbs form.  Then, add egg and water until dough comes away from the bowl.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 2 hours.

Filling:

2-3 large honeycrisp apples, sliced thin

2 large bosc pears, sliced thin

3 tablespoons butter, melted

2 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

Once dough is chilled, roll out and for crust in a greased pie pan.  Fan out pears and apples in an overlapping “galette style”.  Brush melted butter as you set the fruit, drizzling in granulated sugar evenly over each layer.  Reserve a small amount of butter for the crust and coat with brown sugar.  Bake the pie at 400 degrees for 35-40 minutes or until crust is browned and fruit is bubbling.

Caramel:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1 1/2 teaspoon maldon sea salt

Cook the sugar and water together over low heat until dissolved.  Add butter and bring to a low boil.  Continue cooking at a low boil until mixture turns a deep, brown color. It may take a while, but be sure the heat isn’t too high as it will be ruined if it begins smoking.  Stir is sea salt.  Once pie is baked, drizzle caramel topping over pie and top with more sea salt.