It feels so good to be on a break from uni at the moment. Sure, I still have an ethic applications and literature review for my dissertation hanging over my head. But not having to go to class gives me an amazing freedom over my time that I have been fully embracing.
It’s meant more time in the kitchen, more time catching up on all that Apple TV has to offer and more meaningful time spent with family and friends.
Making pastry from scratch has always felt homely; like something that your grandmother would spend all day making for a Sunday picnic or special dessert. If there was ever a dish that encapsulated a sense of old-fashioned, country love to be shared at picnics, country lunches and dinners, it would be some sort of homemade tart. I adore the process of mixing and rolling the dough to make make sweet and savoury tarts and pies. Getting your hands covered in the mixture. Experimenting with different flavours and fillings.
Of course, I have treated having the extra time at the moment as the perfect excuse to cook for friends – which has meant that I have been able to experiment with a few different tarts to share with friends. Of course, in typical me fashion, I have been looking for healthier alternatives to the traditional buttery, refined flour and sugar crusts – and may have found the perfect alternative. Although it has both coconut oil and coconut flour, it does not have an overpowering coconut flavour. This healthy, gluten free, paleo crust stays together beautifully, is extremely simple to make and makes the perfect base for a sweet or savoury filling.
healthy paleo tart crust
A gluten free, healthy version of a tart crust that will show you care.
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- ¾ cup coconut flour
- ¼ cup coconut oil (melted)
- 2 large eggs
- Large pinch of Himalayan pink sea salt
- 2 Tbs honey (if sweet) or 2 tbls fresh rosemary (if savoury)
- Pre-heat the oven to 180℃
- Whisk together the coconut oil, eggs, salt and honey (or rosemary).
- Add the coconut flour and mix with a spoon until very well combined and you can pick up as a ball.
- Grease your tart pan with a little bit of coconut oil and then line with the pastry. You will need more of a 'patting' technique rather than rolling.
- Prick the base with a fork and bake in the oven for about 10 minutes if you are adding a filling that needs to be baked, or 15 minutes for a non-bake filling.
- Let the crust cool slightly before adding the filling.
- Either refrigerate the tart, or continue to bake it depending on the filling.
- You can make a vegan caramel by blending 1 and 1/2 cups of soaked dates with 1/2 cup of chilled coconut milk and 2 tbls of rice malt syrup until smooth. Add to the cooled tart crust and refrigerate for at least 1 hour before serving.
- Alternatively you could add roasted tomatoes, olives and caramelised onions to the filling and bake for another 10 minutes before serving.
Adapted from Lean Living Girl
Adapted from Lean Living Girl
Travelling Table Tales http://travellingtabletales.com/
Just a healthy little way to fill life with some extra love.