As you may already know we have a cookbook coming out very soon. It is a gluten-free journey around the world and back home again. It celebrates a love of home and travel in equal measure. Everything in it is totally gluten free.
This is a cookbook for foodies. It has Chinese takeout, French recipes, and so much more. There are photos and photos galore. The photo on our cover above was recently sketched by Alycia Pace from Pace Paintings and will be showing up on our social media sites and other places. A triumphant red, white, and blue dessert that you can create for any patriotic occasion.
We have a special preview of the cookbook for our readers. Two recipes, one savory and one sweet, plus a contest. (because we love free goodies as much as you do)
This first post features a french style tart and is from our upcoming cookbook. To enter leave a comment on this post and sign up for our blog through email. (spammers do not qualify)
Since this is a Virginia-based food blog we are going to be giving away one grocery store tote from Maptote of Washington D.C. www.maptote.com (Contest runs Oct 13-20) On October 20th we will post round two of our cookbook challenge and another contest.
Savory: This recipe was recently featured by Delight Gluten Free Magazine. It is a french style rustic tart and, of course, is gluten free. Fabulous for brunch or to serve for dinner with a nice side salad. This recipe will be featured in our upcoming cookbook, A World of Flavor: Your Gluten Free Passport. So bon chance and bon appetit!
Fresh Tomato and Basil Tart – Gluten Free
Fresh from the garden – a delightful and colorful way to use summer’s bounty.
2 cups almond meal (I use Trader Joe’s)
½ tsp baking soda
Pinch of salt
1 Tbsp. minced chives or finely minced fresh rosemary
1/3 cup melted coconut oil
1 Tbsp. coconut oil
1 cup chopped chives or green onions
4 large eggs
4 ounces goat cheese
3 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh dill
½ tsp red chili pepper (optional)
¼ tsp salt
¼ tsp ground pepper
2-3 medium ripe tomatoes, sliced
Handful of fresh basil leaves
For crust: Preheat oven to 350 degrees F. Combine all crust ingredients and mix well. Pat firmly in a 9-inch tart pan. Bake for 10 minutes, just until beginning to brown. Remove from oven
For filling: Sauté chives in coconut oil until softened. In mixer, beat together eggs and goat cheese until well combined. Add sautéed chives, chopped basil and dill, and seasonings. Pour into pre-baked crust and bake in 350 degree oven for 15 minutes. Remove from oven and arrange tomato slices on top, overlapping the slices. Return to oven and bake 15-20 minutes longer, until the egg mixture is set.
Remove from oven and arrange fresh basil on top.
Remove from tart pan and serve warm with fresh garden salad.