Mushroom & Wild Garlic Tart with Chestnut Crumble. (Vegan and Gluten & Wheat Free)

My lovely girl has decide to take Cookery as her GCSE exam, but at school she struggles. She cannot eat wheat and although the school have said they will accommodate this, they don’t really know how to use Gluten Free flour and so she is frustrated and feels she is no good at cooking.

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When really all that is the matter is that she needs to be taught how to cook with Gluten Free flour as opposed to just following a wheaten recipe and subbing in the Gluten Free flour – mostly that doesn’t work, allowances have to be made.

Anyway, so I wanted to help her see she is very capable. SO we set about making this tart with a few fresh organic(!) ingredients I was able to pick up at the market on Saturday.

It all turned out fab, not only did it give her a little boost, we all got a lovely late breakfast – perhaps not a perfect nutritional balance – but utterly joyous!

I hope you all like it

😀

Mushroom & Wild Garlic Tart with Chestnut Crumble.

Filling
120g/4oz wild garlic

3 tbsp olive oil
2 onions, finely diced

2 cloves of garlic pressed
6 portobello (field) mushrooms, diced

Pastry

500g/1 lb Gluten Free plain flour
½ tsp sea salt

250g/8oz sunflower margarine at room temperature

75g/2½oz/heaped ½ cup sunflower or pumpkin seeds, finely chopped

250ml/10fl oz water with 1 tsp ground linseeds soaked in it

Tofu filling
400g/14oz tofu, patted dry

30ml/2 tbsp olive oil

40ml/3 tbsp lemon juice


1½ tsp sea salt

1½ tbsp dried thyme

1½ tbsp dried tarragon
1½ tbsp nutritional yeast (Engervita B12 is the one to find)

3 tbsp cornflour

Crumble
250g/8oz Chestnut flour
125g/4oz Cashew nuts
90ml/3 floz olive oil

Set the oven to 190°C/375°F Gas5
Make the pastry. Super simple to make this. Blitz the marg, salt and flour together until it is crumby. On a slow speed pour in the water and it will form a ball.
Use this to line a 29 cm flan case. When you roll the pastry do not worry that it break, there is not gluten so you can easily patch this pastry as you would when you were little playing with playdough. It will not suffer at all for it. It does not need to rest or be chilled as there is not stretchy gluten to make it misbehave. Line it with the parchment paper, fill with baking beans and bake for 35- 40 minutes until it is set.

To make the Tofu filling, process all the ingredients together in the food processor and set aside.
To make the Filling, heat a frying pan over a high heat. Add the oil and cook the onions until they are starting to colour. Drain from the pan but leave in the oil and then fry the diced mushrooms until they brown too. Add the garlic and wilt in the chopped wild garlic. Tip in with the onion and set aside.

To make the crumble just blitz the ingredients until they make a nice crumble, set aside.

Take the case from the oven.

Mix the tofu and filling parts together and pour into the case. Top with the crumble and return to the oven for another 20 minutes until it is nice and brown.

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You can serve it hot, warm, cold or chilled. We had it on it’s own (with a side of fresh fruit jam parts made from the scraps of pastry and a loaf of Fennel & Caraway Sourdough on the side 🙂

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Caramel Walnut Tart


You just have to make this one, it is so very delicious, it is nothing like anything you will have bought (as the nuts turn stale quickly).

You can make it Vegan too if you prefer and again, it will be a pudding that is full of flavours not just sweet.

I love this, I really hope you all do too.

Please do pop over to Facebook and ‘like’ my page  http://www.facebook.com/ScarletRosita

😀

Caramel Walnut Tart

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8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz butter, at room temperature cut into small pieces
1 egg

Vegan Pastry:

8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz sunflower margarine, at room temperature cut into small pieces
1 tbsp vinegar mixed into 50 ml cold water

Sift together the flour, salt and sugar.
Now you can either put the floury mix and butter (or margarine) into a bowl and rub the fat into the flour using your finger tips or into a food processor and run until it just starts to look bread crumby, don’t go too long otherwise it will be overworked.

(Vegans this is where you will add the water and vinegar mix).

Beat the egg. Now if you have used a processor, get the mix into an ordinary bowl or onto a clean floured work surface and add in enough egg (it will be most of the egg) – or water/ vinegar mix – and mix it to a nice soft but not sticky ball of dough.
Wrap in cling film and pop into the fridge for 20 minutes.

Have a cup of tea and clean up. Preheat the oven to 400˚F /200˚C / Gas 6.

Get the pastry out of the fridge and give it 5 minutes to get rid of that fridge hardness.
Flour the work surface and roll the pastry out and line a 23 cm loose bottomed tart tin.
Line the inside of the pastry with paper and fill with some dried beans.
Pop into the oven and bake for 20 minutes-ish.
Remove beans and paper and pop back for another 7 minutes, or until just going golden at the edges.
Set to one side.

30g / 1 oz butter (Vegans use sunflower oil)
410g / 14 oz can Evaporated milk (Vegans use 250ml of water)
360g / 12 oz granulated sugar
180g / 
6 oz muscavado sugar
60g / 2 oz golden syrup
1 zest of an orange
1 tsp vanilla
330g / 11 oz walnuts, toasted, chopped
1 tsp salt

Stir the milk, sugar and syrup in heavy bottomed medium saucepan over medium-low heat until the sugar has dissolved.
Increase the heat and boil it until the mixture bubbles thickly and the colour darkens slightly, about 6 minutes. If you are using a sugar thermometer then aim for soft ball – 240˚C

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Remove it from the heat and stir in the salt and the orange zest then quickly add in the walnuts, butter (or oil) and put it back onto the heat and allow it to come back up to a good bubble as you stir it.

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Now take it and pour it straight into the pastry case spreading, gently poke it about to spread the nuts and caramel over the case.

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Set it to one side to cool.

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email me scarletrositafood@btinternet.com

phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Shortcrust Pastry Gluten & Wheat Free and Vegan

This happens to be a really super useful and really nice recipe, it happens to be Vegan as well because the person that asked for it needed a Vegan and Gluten Free recipe.

If you need any more info about how to handle it (as it will be friable in a way that wheat flour pastry is not and it can get frustrating), then I refer you to the recipe https://scarletrosita.wordpress.com/2013/02/03/sausage-rolls-gluten-wheat-free-with-a-vegan-pastry/
which has a few clues as to what to do

🙂

I love this pastry, I don’t officially have any issues with wheat but, this is so light on the digestion and it is a real life saver to someone who is a coeliac and just craves a baked pastry good.

I have tried to photograph every thing so you can see what you are aiming for as it is somewhat different to wheat flour pastry, the texture and appearance, so you can be confident where you are going with it.

Please send me photos of the delights you make with it.

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Gluten & Wheat Free Pastry
300 g Gluten Free Plain White Flour
150 g Margarine
1 tsp sea salt
175 -200 ml Cold water

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1. Put the flour and margarine into a food processor (or you can rub the fat in by hand).

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2. Once it is nice and sandy tip into another bowl.

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3. Stir in the water and quickly bring the pastry together into a ball of dough. Gluten Free flour will needs more water than wheat flour so you will add more than you think necessary.

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It will have the consistency of a really good san for sandcastle mix.
4. Wrap the dough in film and pop it in the fridge for about 15 -20 minutes.

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I usually use half and freeze half for another day. When you need the frozen part bring it from the freezer into the fridge the night before you need it and then 30 minutes before you want to roll it let it sit on the side.

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5. Put the pastry a surface between two pieces of film.

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6. Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
7. Bake according to your recipe.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest