Author Notes
I've been experimenting with this fantastic gluten free tart/pie crust and different ingredients. I use the same basic recipe, and change the veggies depending on what I have available at the time. I classified this as vegetable, rather than chicken, because you can easily leave the chicken out and make it a vegetarian (ovo-lacto) recipe. Plus, the veggies really dominate this dish. Please note that the crust recipe is not my own, but was taken from Recipe Zaar: http://www.recipezaar.com/Pastry-Recipe-for-Pie-Crust-Gluten-Free-214686, with only minor changes by me, to make it dairy-free. This is by far the best gluten free pie/tart crust recipe I have come across. —Holly
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Ingredients
- Tart crust
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1 cup
Rice flour
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1/2 cup
Tapioca flour
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1/4 cup
Potato starch
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1/4 teaspoon
Salt
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2 teaspoons
Xantham gum
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1/2 cup
Vegetable oil
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1
Egg
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1 teaspoon
Apple cider vinegar
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3 tablespoons
Ice water
- Tart filling
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1 bunch
Broccoli
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1 bunch
Asparagus
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2
Chicken breasts
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1
Onion
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6
Mushrooms
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10 ounces
Goat cheese
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4
Eggs
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1 pinch
Red pepper flakes
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Salt and pepper
Directions
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Preheat oven to 375°F/190°C.
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Grease pie dish or deep tart dish. Prepare crust (I had to increase the ingredients for this deeper tart dish), and chill while you get the filling ready, which I did in two parts.
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Saute onions, then add mushrooms, chicken, and broccoli. I added the broccoli last, on top, so it would just steam a little and not get overcooked.
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Beat eggs, and grate cheese.
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Roll out the pie crust in the dish (since there's no gluten involved, you may need to press it into the pan with your fingers), and add the broccoli mixture. Pour half of the beaten eggs on top of broccoli, then add half of the cheese.
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Saute the asparagus, then add to the mixture. At this point, the tart dish should be almost full.
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Add the rest of the cheese on top, then bake for 30 minutes.
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