A bit more sophisticated than my usual recipe but well worth the effort. The combination of diverse ingredients and flavors comes together to delight the palate and transport you to a whole new world of tastes. Enjoy the ride!
#flavortransporter #savorytarts #glutenfreetartlets #whodoesntloveagoodtart
Swiss chard, Gouda, Cranberry, and Pine nut Tartlets (Gluten-Free!)
Dough:
2 ¼ cups almond flour
Pinch salt
½ cup (1 stick) unsalted butter, softened, cut into small pieces
Filling:
2 Tablespoons extra virgin olive oil
¾ cup finely chopped yellow onion
½ cup finely chopped fennel bulb
1 teaspoon fresh or dried thyme leaves
¼ teaspoon crushed red pepper flakes
1 ½ cups chopped Swiss chard, thick ribs removed
1 teaspoon sea salt
¼ teaspoon coarse ground black pepper
2 Tablespoons dried unsweetened cranberries
1 large egg, beaten
½ cup plain Greek yogurt
½ cup grated Gouda cheese
½ cup grated parmesan cheese
2 Tablespoons pine nuts, toasted
- Make dough. Measure almond flour using a spoon to scoop the flour into the measuring cup. Level the flour off the top with a butter knife. Put flour and salt in a large bowl. Add the butter. Using your hands, combine the butter and flour until a sticky consistency forms. You will end up with a large ball of dough. Cover the bowl with plastic wrap and place in the refrigerator while you prepare the filling.
- Make filling. In a large skillet, heat the oil over medium heat. Add the onion, fennel, thyme, and red pepper flakes. Stir often. Cook until onion is translucent, about 3 minutes. Add chard, ½ teaspoon salt and black pepper. Stir everything together and cook for another 1-2 minutes, until chard is wilted. Transfer to a large bowl to cool.
- While chard mix is cooling, preheat oven to 400’. Place cranberries in a small bowl and cover with hot water. Allow to sit for 10 minutes.
- While cranberries are soaking, prepare the muffin pan. Butter the bottoms and sides of each muffin cup. Remove the dough from the refrigerator. Pinch off a small piece of dough and roll it into a ball between your hands. Place the dough ball in the center of one of the muffin cups. Flatten the ball around the bottom and up the sides of the muffin cup. Repeat for the remaining cups.
- Drain the cranberries. In a medium bowl, combine the beaten egg, yogurt, Gouda, parmesan, and remaining ½ teaspoon salt. Add to bowl with chard along with the cranberries and toasted pine nuts. Stir everything together.
- Spoon chard mixture into each of the muffin cups, filling each one to the top. Bake until golden brown, about 18 minutes. Rotate the pan halfway through the cooking time. Let cool for 15 minutes. Run a knife around the edge of each tartlet to loosen them from the tin. Place a large cutting board or baking sheet on top of the tin. Flip the tin over so that the tartlets fall onto the cutting board upside-down. Transfer to a platter and serve.
- Makes 12 tartlets.