GF Butternut Squash and Carmelized Onion Tart

Sweet or Savory Pie Crust 

(make ahead and freeze)

Ingredients 

1 cup Gluten Free Bistro All Purpose Bistro Blend Flour (www.theglutenfreebistro.com)

1/2 cup sweet rice flour

1 tbs sugar (savory pie crust) or 2.5 tbs sugar (sweet pie crust)

8 tbs unsalted butter

1 egg

2 tbs ice water



In a food processor or  bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. Place between two sheets of parchment paper and flatten to about a 5" disk. Refrigerate for about 15-30 minutes.

Roll out chilled dough into a 10" circle or rectangle (depending on the shape of your pie/tart dish). Transfer to pie plate and remove wax paper.  Finish edges.



To Freeze: Wrap pie crust tightly in plastic wrap and freeze until ready to use.

When ready to use: remove from freezer and let sit at room temperature for about 10 minutes. Fill with your favorite ingredients and bake according to pie/quiche/tart recipe.

Gluten Free Butternut Squash and Caramelized Onion Tart

1 small butternut squash (about one pound)

2 tablespoons olive oil

1 to 2 tablespoons butter (if you have only non-stick pan, the smaller amount will do)

1 large onion, halved and thinly sliced in half-moons

1 teaspoon salt

Pinch of sugar

1/2 teaspoon cayenne pepper or red chile powder, or to taste

1 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits

1 1/2 teaspoons chopped fresh sage leaves

1 Gluten Free Bistro savory pie crust



Instructions:





1. Make pie crust or remove from freezer when ready to use.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne/red chile powder

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble tart. Spread squash, onions, cheese and herb mixture over the dough.





6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes. Serve hot, warm or at room temperature. Serves 4-5.





Recipe inspired by Smitten Kitchen.

Minny's Chocolate Pie Gluten-Free

This recipe was inspired by  Minny's famous chocolate pie from "The Help". Rumor has it, over 50 chocolate pies were made during the filming of the movie.  The original recipe can be found at Food and Wine. http://www.foodandwine.com/recipes/minnys-chocolate-pie

Gluten Free Bistro's Pie Crust:

1 cup Gluten Free Bistro All Purpose Flour (www.theglutenfreebistro.com)

1/2 cup sweet rice flour

8 tbs unsalted butter

2.5 tbs sugar

1 egg

2 tbs ice water



Chocolate Filling:

1 1/2 cups sugar

3 tablespoons unsweetened cocoa powder

4 tablespoons unsalted butter, melted

2 large eggs, beaten

3/4 cup evaporated milk

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Whipped cream, for serving



Pie Crust:

In a food processor or  bowl of a standing mixer, mix dry ingredients. Cut in butter until mixture resembles a coarse meal. Add egg and ice water until dough starts to form together. Remove from bowl and form into a ball. Place between two sheets of parchment paper and flatten to about a 5" disk. Refrigerate for about 15-30 minutes.

Roll out chilled dough into a 10" circle. Transfer to pie plate and remove wax paper.  Finish edges.

**(if you have extra pie crust roll out and cut into shapes with cookie cutters.  Sprinkle with cinnamon and sugar, bake for about 10
minutes. Use this for decoration)



Chocolate Filling:

In a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth

Pour the filling into the pie shell and bake for 45- 50 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer
the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

GF Coconut-Pistachio Biscotti

Yield   Makes 2 dozen

Ingredients

• 1 cup Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)


• 1 cup stone-ground yellow cornmeal


• 1/2 cup unsweetened shredded coconut


• 1/2 tsp baking powder


• 1/2 tsp coarse salt


• 2 large eggs


• 3/4 cup granulated cane sugar


• 6 Tbsp extra-virgin olive oil


•  1 Tbsp finely grated lemon zest


•  1 cup dried cherries


• 1 cup shelled pistachios

Directions

1. Heat oven to 350 (or 325 at altitude) degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.


2. In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.


3. Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes (35 for altitude). Transfer to a wire rack and reduce oven to 325 (300 for altitude) degrees.


4. Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes (18 for altitude). Let cool completely.

Cook's Note

Biscotti can be stored in an airtight container up to two weeks.

Original Recipe: http://www.wholeliving.com/210926/coconut-pistachio-biscotti

Gluten-Free Holiday Gingerbread Cookies!

This recipe was passed down from my mom. She received it at a holiday event in 1981. The only change I made was substituting regular wheat flour for delicious and healthy gluten-free flour!

Hope you enjoy!

 Ingredients

1 cup sugar

1 cup butter (soft/room temperature)

1 egg

1 cup buttermilk

1 cup molasses

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

3 tsp baking soda

5 1/2 cups Bistro Blend GF flour



In a mixer, cream together the sugar and butter. Now add the buttermilk, egg, and molasses, mix until well combined. In a separate bowl add dry ingredients together and slowly add these to the wet. Mix on low speed until well combined. Dough will be sticky (you can get your hands a little bit wet to work with the dough at this point).



Remove dough from mixing bowl and separate dough into two balls and place each between  two pieces of parchment paper. Refrigerate dough for 4 hours or overnight, before rolling out.



To roll out: flatten dough ball slightly and roll between the two pieces of parchment paper. Roll to approx 1/4" thick. Remove top layer of paper and cut out shapes using metal cookie cutters. Slowly peel cut
dough from parchment and place on a parchment/Silpat lined cookie sheet. Continue until all dough has ben rolled and cut.



Bake cookies at 350° for 10-12minutes. Cool completely and then decorate with icing!



** gluten free cookie dough can be very sticky. It's necessary to work slowly and always use parchment paper**