Gluten-Free Savory Shortcrust Recipe for Tarts and Quiches
A buttery, tender, and savory gluten-free shortcrust provides an ideal base for various tarts and quiches.
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Instructions
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Preheat oven to 375 F (190 C).
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Pulse butter and salt in a food processor until combined and smooth.
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Add egg, water, almond meal, and gluten-free all-purpose flour mix; pulse until smooth.
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Incorporate buckwheat (or sorghum) flour, pulsing until a ball of dough forms.
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Scrape the dough onto floured waxed paper, dust lightly, and shape into a disk.
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Wrap the dough in waxed paper and chill for at least 1 hour until firm; alternatively, freeze for up to two months.
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Roll the chilled dough between two sheets of lightly floured waxed paper.
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Remove the top paper, then invert the dough with the bottom paper onto a tart pan or pie plate.
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Carefully peel off the paper and press the dough into the pan, patching any tears; trim excess dough if using a tart pan.
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Bake for 15 minutes or until lightly golden.