Caramelised Onion & Sun Gold Tomato Tart (Gluten Free Puff Pastry)
Being Gluten intolerant does not mean that you have to give up all the delicious foods that revolve around pastries, savouries or sweet. As I feel my way around preparing and eating Gluten free foods, I’m also learning about replacement ingredients as well as components that are used as alternatives to the “bad” protein found in dough. One of those substitutes is a product called Xanthan Gum (read more about Xanthan Gum here). So now that I know Xanthan Gum binds foods, I can scout around the internet looking for recipes that use this gum, making the perfect puff pastry. I found such recipe on this website. Now that I know how to make the best, flop-proof pastry, the world of “dough” is my oyster. I decided to make an onion and tomato tart using red onions and sun gold baby tomatoes. My recipe is as follows:
Gluten free puff pastry:
1 cup water
150g gluten free flour
2ml Xantham gum
30 ml sweet chilli sauce
30 ml honey
2 red onions, peeled and sliced
25 baby tomatoes
Salt and pepper
For the Pastry
In a heavy based pot, bring the water, butter and salt to a simmer. Add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Whisk the eggs to combine and add half the egg mixture slowly, incorporating fully before adding the final half. If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture. Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly. Chill pastry. Using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tin. Blind bake at 180 degrees for about 15 to 20 minutes. Remove from oven and set aside.
For the FillingIn a saucepan, melt butter and fry the onions with the honey and sweet chilli sauce. Remove onions from pan using a slotted spoon. In the remaining butter, fry the sliced tomatoes for 5 minutes. Add the onion to the tomato mix and combine well. Season with salt and pepper. Spread out evenly in the pastry shell.
For the egg custard
mix the egg and milk well and pour over the onion mix.