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.
