Coriander-flavored Carrot and Zucchini Tartlets with Brown Rice, Quinoa, and Buckwheat Crust
I'm enamored with tarts these days. Tartlets, ramekins, and fluted-edged cookie cutters... Anything that makes the things we eat feel a little more special. I love the cute, little, individual portions. I even made space for a bunch of these adorable pans and moulds in my cabinets. Goodbye kids candy bags. You've been banished to the pantry so momma can make fancy French tarts more often for dinner and dessert!
This was the first time I tried a gluten-free crust and I loved it!! I have so many different flours and I was so happy that this book, La Tartine Gourmande makes use of them in different ways. The buckwheat and quinoa flour combine very well with the coriander/cilantro for an deep, earthy, smokey flavor. Great job, Ms. Peltre! Merci! This book is absolutely beautiful with amazing food photography and food styling.
The tart crusts get ready for blind baking.
Browned tarts, hot out of the oven.
Coriander-flavored Carrot and Zucchini Tart with Brown Rice, Quinoa, and Buckwheat Crust
In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xantham gum, salt, and poppy seeds (if using). Add the butter and beat on medium speed until crumbles form. Add the egg and continue to beat until incorporated. Gradually add the water while beating until the dough detaches from the bowl and forms a ball. If using for tartlets, divide the dough into 6 smaller balls, or flatten one large ball into a thick disc if making a larger tart and wrap in plastic wrap. Refrigerate for a minimum of an hour before using. If the dough is in the refrigerator for a few hours or overnight, be sure to take it out and let it rest on the counter 20-30 minutes prior to using so that it's easier to roll out.
3 large eggs, lightly beaten
2 tablespoons cilantro
5 tablespoons creme fraiche or heavy cream (I used creme fraiche)
Salt and freshly ground pepper
3 tablespoons olive oil
2 sprigs fresh thyme
1 1/2 teaspoons ground coriander
2 packed cups finely grated carrots
1 small zucchini or yellow squash, finely grated
3 oz Manchego cheese, thinly sliced (cheddar would work as well)
3 oz fresh goat cheese
Preheat the oven to 400 degrees.
Roll out the dough in between two sheets of plastic wrap and drape the rolled dough into your tart mould and trim the edges. Line the dough with parchment paper or aluminum foil and fill with dried beans or pie weights. Prebake the crust for 15 minutes. Let cool.
In a bowl, beat the eggs with the cilantro and cream. Season with salt and peper and set aside. In a large frying pan, heat 2 tsp of the olive oil over medium heat. Add the coriander and thyme and cook for 1 minute until it becomes fragrant. Add the carrots and zucchini, season generously with salt, turn the heat to low, and cook for 5 minutes, until the vegetables are soft. Discard the thyme and set aside in a bowl and let cool
Add the egg mixture to the vegetable mixture along with some salt (start with 1/4 tsp and make notes if you need to add more time, salt it pretty subjective, I would probably add more next time but I added some finishing salt to ours and they tasted good!) and pepper and mix well. Place the Manchego cheese slices on the bottom of the tart crusts. Pour in the egg/veggie mixture. Top the tarts with goat cheese crumbles. Bake the tart for about 25 – 30 minutes, until the top is golden. Let cool 10 minutes before serving.