Posts by tag: pie

  • Chocolate Cranberry Pecan Tart {Gluten-Free}

Chocolate Cranberry Pecan Tart {Gluten-Free}

Posted on October 19, 2016
Category:

Disclosure: I’m so happy to be able to give you all a peek into Alternative Baker by Alanna Taylor-Tobin. Thanks for letting me share this beautiful cookbook with you!

Little known fact about me: I spent almost 2 years cooking and baking exclusively gluten-free.

This was back in my California days. And it wasn’t for my own benefit. But for a man that I was with at the time. I was determined to be the “good girlfriend” and make him all the things that he had enjoyed in his younger years, but had to forgo since excluding gluten from his diet. So with the help of the internet and the local hippie-dippy market (which at the time was the best place to find gluten-free products), I armed myself with a pantry full of alternative flours and got to work. I spent endless hours in the kitchen. And we indulged ourselves in all my creations.

But those days are very far away now. That man is gone. And with his exit, so went the dozen bags of flours that had taken up residency in my kitchen. I returned to my usual baking ways (albeit for the occasional use of almond or hazelnut flour in a recipe). And eventually, all the other parts of my life returned to normal as well.

Truth be told, I did enjoy my walk on the gluten-free side of life. Sure, gluten-free baking can intimidating at times. But it can also open up a brand new world of flavors and textures. And recently, I’ve found myself kind of missing that. So with a copy of Alanna Taylor-Tobin’s new cookbook, Alternative Baker, firmly in my hands, I’m taking the plunge again.

Alternative Baker by Alanna Taylor-Tobin | www.floatingkitchen.net

Alanna is one of the sweetest blogging friends that I have. She is soft-spoken, silly, genuine and humble. And I knew I would love her before I even met her in person. Oh and let’s not forget to mention how amazingly talented she is in the kitchen and behind the camera. Like, I want to cry when I look at her beautiful cookbook and blog. It’s just too lovely to even process sometimes.

Boss Babes Fest MSP Retreat | www.floatingkitchen.net

I knew right away when I spotted her recipe for this Chocolate Cranberry Pecan Tart that it would be the first thing I would make from Alternative Baker. I’m a big fan of pecan pie, but sometimes it can be too cloyingly sweet, even for me. Alanna’s recipe, however, hits just the right balance of tart and sweet. With enough chocolate to keep any chocoholic very satisfied. The gluten-free tart dough comes together easily enough. And Alanna gives lots of tips and tricks so you’ll be sure to nail it on your first attempt. This is definitely one dessert to put on your Holiday baking list!

Chocolate Cranberry Pecan Tart {Gluten-Free} | www.floatingkitchen.net

Check out Alanna’s adorable trailer of her cookbook on over on her blog. And pick up a copy of Alternative Baker today!

Cheers,

Liz

Reprinted with minimal adaptations from Alternative Baker. Copyright © 2016, Alanna Taylor-Tobin.

Chocolate Cranberry Pecan Tart {Gluten-Free}

Serves 10-12

Chocolate Cranberry Pecan Tart {Gluten-Free}

Ingredients

  • For the Tart Dough
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 cup sweet white rice flour
  • 2 tablespoons tapioca flour
  • 1/4 cup granulated sugar
  • 1/4 plus 1/8 tsp. salt
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 tsp. vanilla extract

  • For the Filling
  • 1 cup raw pecan halves
  • 2 tablespoons sweet white rice flour
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup roughly chopped dark chocolate
  • 1 cup fresh cranberries, halved

Instructions

  1. Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
  2. In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
  3. Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
  4. Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
  5. Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
  6. Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
  7. In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
  8. Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
  9. Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
  10. The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.
http://www.floatingkitchen.net/chocolate-cranberry-pecan-tart-gluten-free/
  • Heirloom Tomato and Hazelnut Galette

Heirloom Tomato and Hazelnut Galette

Posted on August 11, 2016
Category:

It’s hard to pick a favorite Summer fruit or vegetable. Each week it seems like I have a new obsession.

I started off the season by eating my weight in cherries (and I have the stained cutting board to prove it). Then I quickly moved on to plowing through buckets of blueberries and shucking enough local corn to make my fingers sore. Now I’m all about the heirloom tomatoes. Their jewel tones and sometimes silly, oddball shapes make me smile. And at the moment, their flavor is superior to just about everything else at the farmer’s market.

Heirloom tomatoes are like the prize at the end of the Summer. They’re our reward for sweating through the hazy, hot and humid days of June and July. And I, for one, have my eye on the prize.

Heirloom Tomato and Hazelnut Galette | www.floatingkitchen.net

This Heirloom Tomato and Hazelnut Galette puts these Summer beauties front and center. Both literally and figuratively. I definitely recommend trying to get your hands on a mix of different varieties, because this will give you the greatest visual impact. But if you can only find a single variety, that’s perfectly fine. Heirloom tomatoes come in a wide range of sizes. I used 3-4 medium sized heirloom tomatoes for this recipe, but you may need more or less depending on their size. You’ll want enough slices to create two layers that loosely overlap each other.

Galettes are suppose to be rustic. It’s normal for them to turn out a little lopsided. And maybe even crack on one side. It’s all part of their charm. And it’s why I love them so much. I’ve never been the best at constructing beautifully crafted baked goods. Freeform is certainly more my style.

Heirloom Tomato and Hazelnut Galette | www.floatingkitchen.net

There is one unexpected ingredient here: hazelnut butter. I got the idea for idea for combining hazelnuts/hazelnut butter with tomatoes from a salad I had a Saint Dinette. It might sound like an odd combination. But it works really well. You can find hazelnut butter with the other natural nut butters in your grocery store. Be sure to purchase a plain, unsweetened variety (not chocolate flavored!). Or you can easily make your own if you have high powered blender or food processor. And for a third option, you could swap out the hazelnut flour/butter for something of the almond variety.

Cheers,

Liz

Recipe for the dough adapted from Smitten Kitchen

Heirloom Tomato and Hazelnut Galette

Serves 4-6

Heirloom Tomato and Hazelnut Galette

Ingredients

  • For the Dough
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup hazelnut flour
  • 1/4 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pieces and chilled
  • 1/4 cup Greek yogurt
  • 1/4 cup cold water
  • 2 tsp. lemon juice

  • For the Filling
  • 4 ounces mascarpone cheese, softened at room temperature
  • 2 tablespoons hazelnut butter
  • 1/2 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 3-4 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • Fresh basil for garnish, if desired

  • For the Egg Wash
  • 1 egg yolk
  • 2 tsp. water

Instructions

  1. Make the dough. In your food processor with the blade attachment, pulse together the flours and salt. Add the butter and pulse until pea-sized crumbs are formed. In a small bowl, stir together the yogurt, water and lemon juice. Then add this mixture to your food processor and pulse until the dough comes together into a loose ball. Turn the dough out onto a floured work surface and use your hands to shape it into a disk. Wrap the dough disk in plastic wrap and refrigerate it until well chilled, at least 1 hour or up to 2 days.
  2. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
  3. In a bowl, mix together the mascarpone cheese, hazelnut butter and 1/4 tsp. each of the salt and pepper. Set aside.
  4. Assemble the galette. On a well floured work surface, roll out the chilled dough so it’s approximately 12-inches in diameter. It doesn’t have to be perfectly round. Transfer the dough to your parchment paper-line baking sheet. If the dough tears in a few places, just patch it together with your fingers. Spread the mascarpone-hazelnut mixture out into a thin layer over the center of the dough, leaving a 2-inch boarder around the edges. Then loosely layer the tomato slices on top. You’ll want to create two layers that are overlapping, but not tightly packed. Sprinkle the tops of the tomatoes with the thyme leaves and the remaining salt and pepper. Fold the edges of the dough over the filling, pressing it together lightly so it adheres. In a small bowl, beat together the egg yolk and the water. Then brush this egg wash over the surface of the dough.
  5. Transfer the galette to your pre-heated oven and bake for 40 minutes, rotating the baking sheet once half way through the baking time. The crust should be browned and the center bubbling. Remove the baking sheet from your oven and place it on a wire rack to cool slightly. Allow the galette to rest for about 10 minutes before slicing and serving. Top with a few fresh basil leaves before serving, if desired.
http://www.floatingkitchen.net/heirloom-tomato-and-hazelnut-galette/

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