It’s time for the Avid Baker’s Challenge again. In this King Arthur recipe, Hi Maize Natural Fiber is used. After doing some research, I learned that it is a high protein flour substitute usually made from peas and beans. Since I do a lot of Indian cooking, chickpea flour/besan is a staple pantry item in my house. I decided this would be a good substitute.
I hope you like my adaptation of the King Arthur Recipe.
Yield: 30 mini tarts
- 1 cup butter, diced
- 2 cups all purpose flour
- 1/2 cup chickpea flour
- 1/2 cup Pecorino Romano cheese, powdered (powder cheese using coffee/spice grinder)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 3/4 cup cheddar cheese, grated
- 1/2 – 3/4 cup cold water
- 2 tablespoons butter
- 1 chayote, grated
- 2 scallions, chopped
- 1 carrot, grated
- 3 eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons finely chopped cilantro
- 1/2 cup smoked gouda, grated
Combine flours, salt, Pecorino Romano and spices in a large bowl. Using a pastry blender, cut the butter into the flour until it resembles small peas. Add cheddar cheese and water, a little at a time, until the dough comes together.
Divide dough in half and wrap each half, separately, in plastic wrap. Place one half in the freezer for a later use. Chill the other half in the refrigerator for 30 minutes.
In a skillet, melt butter, Add scallions and saute until softened, about 1 minute. Add carrots and chayote. Saute until the vegetables are very soft, about 5 minutes. Add salt, pepper, cilantro and oregano and cook for another 1 minute.
In a small bowl, whisk together the eggs and milk with a generous pinch of salt and black pepper.
Preheat oven to 400 F.
On a floured board, roll out half the dough until very thin, about 1/4″ thick. Dust flour on the top. Divide into squares and press each square into a mini tart mold. Add a teaspoon of the filling a little of the smoked gouda.
Fill the tart mold with the egg-milk mixture. The easiest way to do this is to pour the egg-milk mixture into a squeeze bottle. Repeat until all the filling is used.
Place tart shells on a cookie sheet and bake for 20 minutes.
I was so happy I finally got a chance to use my mini tart molds which I’ve had for a few years. These are way better than those mini-quiches we all buy from Costco!
The perfect party food!
…linking to Hearth & Soul Blog Hop
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