Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart Recipes

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Hi, welcome to our recipe blog site. Below you can obtain a guide on exactly how to make very yummy Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart dishes. The production process is very easy, you just require to adhere to the approaches that we have actually composed on this web page. The complying with are the phases of just how to cook Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart. Please follow the instructions well.

You can call this Swiss Chard, Goat Cheese and Prosciutto tart.Finally came up with a savory gluten free crust that I am in love with. Tastes good, bakes good and rolls like a charm. For the filling, I used what I had on hand: a bunch of Swiss chard languishing in the fridge, some goat cheese and prosciutto

Ingredients

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) tapioca starch
(or 1.5 cups of all purpose flour if not using gf flours)
1/2 teaspoon xantham gum

For the filling:
2 tablespoons olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 bunch Swiss chard (red – green rainbow – your choice), washed and patted dry
4-6 slices prosciutto
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz (120gr – 180gr) crumbled goat cheese
a few sprigs of thyme

Instructions
Prepare the crust:

  1. In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. 
  2. Preheat oven to 350F and position a rack in the center.
  3. When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips.
  4. …..
  5. For full instructions please visit : Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart @ www.tarteletteblog.com

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