Like many of you, I’m already back into full time work for the year. Knowing first hand when you’re working one of the last things you feel like and have time to do is cook lavish meals during the week. So, I’m starting a ‘Back to Basics’ series which will include basic recipes so you can prepare healthy yet simple food.
To start off this series, I’m bringing you gluten free pastry. This pastry can be used for tart bases, pie crusts and quiche bases. These are all great dishes to make on the weekend to have on hand during the week or mini versions are perfect to serve when entertaining.
I have been fortunate to be gifted some Woolworths Macro Gluten Free products to try out and Woolworths have kindly donated two $50.00 gift vouchers to giveaway – keep reading for details on how to enter. My favourite product is their gluten free self raising flour as it’s quite a fine flour so it is great to make pastry with, and it is soy free! I try to avoid using soy products and often gluten free flours and products unfortunately contain an element of soy.
I was pleased with the overall taste of the flour and was surprised how long this packet lasted especially since I am always cooking.
As coconut oil is used instead of butter in this pastry, I actually chilled the flour for a few hours before using it to ensure the coconut oil was able to slightly solidify when worked into the flour.
Traditionally pastry is made with just egg yolks however I used two whole eggs for this pastry as I found the gluten free flour needed the egg white to make a more workable dough.
As there is no gluten in this pastry you don’t have to worry about overworking the dough. Kneading it just helps it come together and ensures it can be rolled out easily.
The dough needs to be chilled in the fridge for 30 minutes so that it is easy to work with when rolled out.
Make sure the surface is lightly floured to prevent the dough from sticking to it when rolling out.
This is what your pastry should look like once rolled out: thin and smooth.
To cut the tart shells out, use a cookie cutter or a circular object to ensure they are all the same size.
It is important to grease the tart pan well so the shells can be removed easily – there’s nothing worse than breaking tart shells!
Once cooked, these tart shells will keep in a sealed container in the fridge for up to 4 days and in the freezer up to two weeks – just place shells between layers of baking paper to prevent them from sticking together.
Back to Basics: Gluten Free Pastry
Makes approximately 40 mini tart shells or 2 large tart shells
- 1 1/4 cups Woolworths Macro Gluten Free Self Raising Flour, extra for kneading
- 1/2 tsp baking powder
- 2 TBSP coconut oil
- 1 TBSP water
- 2 eggs
- Combine gluten free self raising flour and baking powder in a large bowl.
- Add coconut oil then using your fingertips, work it into the flour until it resembles breadcrumbs.
- Add water and eggs then mix with a wooden spoon or spatula to a dough.
- Turn pastry onto a lightly floured surface and knead until smooth.
- Shape into a disc, wrap in glad wrap then place in the fridge for 30 minutes.
- Preheat oven to 180C/350F and lightly grease 24 mini tart tins with coconut oil.
- Roll pastry out on a lightly floured surface to 5 mm thick.
- Cut out circles and re-roll the scraps until all the dough has been used.
- Push tart rounds down gently with your fingers in the tart tin.
- Bake tart shells for 10 minutes and leave to cool at room temperature.
Keep an eye out for my next blog post where I will share a healthy filling recipe for these tart shells!
Enter for a chance to win a $50.00 Woolworths gift card: This competition has now closed!