One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
(or « Pâte brisée »)
— Gluten-Free & Dairy-Free —
This French cuisine classic is a gem of a recipe that, in one fell swoop, gives you access to MANY sumptous desserts: pies, tarts, tartlets. Happy gluten-free pastry!
80g rice flour
50g buckwheat flour
120g tapioca starch
1 pinch of salt
120g coconut oil (solid)
2 egg yolks
60ml cold water
- Combine all dry ingredients.
- Add solid coconut oil, either by grating it into the mixture or crushing it between your fingers until you’ve achieved a nice, homogenous “riced” texture.
- In a second bowl, combine water and egg yolks. Pour this liquid onto your flour mixture and mix well until you’ve achieved a ball of dough.
- Let’s not mess around with rolling pins and such. Simply flatten the appropriate amount of dough into your moulds, ensuring that the thickness is even on the bottom and sides.
- Pierce the bottom of each tart shell with a fork several times, and place a light weight in the bottom of each.
- Bake 10 to 12 minutes at 400*F, or until the edges begin to colour.
- Leave to cool in the moulds in the fridge. Fill your tarts with the filling of your choice and return to fridge. Unmould immediately before serving.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »