For Christmas, an American friend sent me a copy of a cookbook called “Quick-fix gluten free” by Robert M Landolphi. Robert is a trained chef whose wife is coeliac and this is his second gluten-free cookbook. You can find his website here. He has lots of basic recipes but also some excellent conversions of existing ones. I modified his basic sweet pastry recipe and added in a filling and it was delicious! Here’s the recipe as follows:
- 1 and 1/4 cups white rice flour
- 1 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp xanthan or guar gum
- 1/2 tsp salt
- 1 tsp cumin seeds or ground cumin
- 1/2 cup shortening
- 4 tbsp butter, cold and chopped into small pieces
- 1/2 cup milk
- Combine all dry ingredients in a medium sized bowl.
- Add shortening and butter and using your fingertips, rub the butter and shortening into the flour until it forms the texture of coarse meal or breadcrumbs.
- Use a fork to gradually stir in the milk to moisten the dry ingredients.
- Using your hands, form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 1 week. I only refrigerated it for about 10 minutes, and it was fine.
- Preheat the oven to 190 degrees C. Grease a 9″ pie plate.
- Put the pastry between two sheets of wax paper to roll out. To get pastry into the dish, remove the top layer of paper and upend the dish on the pastry. Slip your hand under the bottom wax paper and flip the pastry into the dish. Use your hands to patch up the pastry.
I baked the pastry blind for about 5 minutes before we put the filling in, then for a further 15 or so minutes once the tart was filled.
- 100g smoked salmon
- 400g ricotta
- 1 packet frozen spinach or about 8 cups fresh spinach
- Salt and pepper to taste
- 1/2 cup parmesan cheese, plus a bit extra
- 1 tsp dill
- 1/2 cup chopped capsicum (optional)
- 1/2 cup sundried tomatoes (optional)
- Either squeeze all the liquid out of the frozen spinach, or blanch the fresh spinach. This is to get any excess liquid out otherwise the pastry will be soggy.
- Combine all the ingredients in a bowl and mix well. Place the filling in the pie crust.
- Top with the remaining parmesan cheese and bake for 15-20 minutes until the crust is browned and cheese is melted.
This was also really nice reheated for lunch the next day.