Ingredients
| Dough 1: |
|
260 g Nomix gluten-free flour
|
| Dough 2: |
| 260 g Nomix gluten-free flour 40 g fine corn or buckwheat flour 90 g butter 1 egg (leave a little to smear before baking) 90 g sour cream or yogurt 6g baking powder some salt (ca. 3g) |
How to prepare
Savoury tart dough belongs among shortcrust doughs. Preparing is very easy and when wrapped in food wrap, the dough will last 1-2 days in the fridge. The tart is usually baked round and corrugated in its large form or as a couple of smaller tarts. You can find plenty of inspiration for fillings on various websites, but we advice you to just go to your fridge for inspiration. You can use various combinations pouring cream on top of them and baking it all together. We will show you two recipes for gluten-free doughs.
Mix the powdery ingredients and knead them with the remaining ones. You will get a supple dough (similar to Linzer dough). Let it stand for about 20 minutes. You can also warp it and store it in the fridge for up to 2 days. You can press the dough into the form or roll it flat and press into the form using a rolling pin. Arrange the dough so that the edges correspond with the form edges. Poke the dough slightly using a fork. You can weigh the dough with beans resting on a sheet of baking paper for it to retain shape. Blind bake it in an oven for about 15 minutes at 180°C. Like this, the dough is ready for filling.
Remove the dough from the oven, pour in the prepared filling and sprinkle with cheese on top. You can smear the dough edges with whipped egg. Continue baking for 20-25 minutes for the filling to be baked through. Let the ready tart stand in the form for a while and only then remove it.
