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La tartelette

Par La Tartine Gourmande

gluten free crust tartelette

“I am so inspired by my visits to the farm,” I told my father on the phone.

Without seeing his face, I could feel he was finding my words amusing.

My father grew up on a farm with tractors, cows and horses. And I grew up following my grandmother in the large garden she kept at the back of the house, to see the chicken and rabbits, and fetch salad, saucissons and pâtés whenever we stayed over for dinner. The best I’ve ever eaten to this day.

“Comment cela ?” (How so?) he asked. “Tu n’as qu’à venir nous voir!” (Come and visit us!)

“Bientôt,” (soon) I responded. I’d just uttered the words that already I felt impatient to as images of France in the spring, cherry trees and poppyseed fields crossed my mind.

“Bientôt,” I said once more. “Mais pas maintenant.” (Not now).

Poppy seed field in my home village in France

“We have a lot to look forward to here at the moment,” I added.

I really meant it.

I was thinking about all of these things: The transition to Spring (so happy to see all of the snow melted!) that I don’t want to miss; settle more in our house (a.k.a. empty boxes and tidy the mess that is still around); plant a garden; and introduce Lulu, step by step, to glimpses of the beautiful farm life that surrounds us. I know she can appreciate it already. If she finds moutons and poules irresistible, she is getting it. I would so much have loved that her great grandfather could watch her pet the goat and inquire about cows and chicken. He, too, would have found that amusing.

And then there is my book. And the final piece of work I have to do with it.

So you know, I am currently revising the proofs. And oh let me tell you how good that feels!

So much so.

As I flip through the pages and recall the many hours I’ve worked behind the stove, in front of my laptop or behind the camera, I am simply moved.

So, to help, I visited farms. And do you know what? It really helped.

I had forgotten how adorable baby goats look when they play. I had forgotten how amazing witnessing the birth of a few baby lamb is.

“It’s incredible,” I told Mia who kindly walked me through the farm when I came.

“Lulu begs that we come every day,” I went on, laughing. “It feels like we belong here too.”

I loved that idea, in fact. And knew we’d come again and again.

The day of my visit, I cooked a tart. A savory tart.

I had leftovers of crust used for a savory tart recipe I’d written for food author Ashley English, who had kindly invited me to collaborate to her upcoming new cookbook.

“Do you mind if it is gluten free?” I asked her when she emailed me.

“I love it!”

Hence this was how this gluten free tart crust was born.

And then this savory tart, which I threw together quickly with what I had handy when I returned from the farm feeling hungry.

Don’t ask but that type of food somehow connected me to my day on the farm even more.

It was exactly what I wanted to eat.

Tartelettes aux légumes verts

For the crust:

You need:

1/2 cup millet flour

1/2 cup brown rice flour

1/2 cup buckwheat flour

1.5 teaspoons xantham gum

0.5 teaspoon sea salt
7 tablespoons (100 g) cold butter, diced
1 egg
4 (or more as needed) tablespoons cold water


In the bowl of a food processor, combine the flours, xantham gum and salt. Add the butter and use the pulse option to work this mixture into crumbles.
Add the egg and continue to pulse.
Add the water, one tablespoon at a time and work until the dough detaches from the bowl.
Transfer to a bowl and cover. Refrigerate for 1 to 2 hours. Bring back to room temperature before using.

For the topping:

2 tablespoons olive oil

1 teaspoon ground coriander

1 large leek, white part only, finely chopped
1 medium zucchini, finely grated
Sea salt and pepper

1 garlic clove, finely minced

2 eggs

1/4 cup crème fraiche

2 tablespoons milk
1 tablespoon chopped coriander

1 oz grated Comté cheese


Preheat the oven to 400 F and garnish four 4.5-inch tartlet mold with the crust–you will have leftovers of dough, which you can freeze or use for something else. Make small holes at the bottom of each with a fork and set aside.
In a frying pan, heat the olive oil over medium heat. When warm, add the leek and zucchini and ground coriander. Season with salt and pepper and cook, stirring, for about 2 minutes. Add the garlic and continue to cook for 3 more minutes, until soft but not brown. Stop the heat.
In a bowl, beat the eggs with the crème fraiche. Stir in the milk and fresh coriander. Add the cooked vegetables and stir in the Comté cheese.
Divide the vegetable batter between the tartlets and bake the tartlets for 25 minutes, or until the flan is set. Remove from the oven and let cool for 5 minutes before serving with a salad.

Le coin français

Tartelettes aux légumes verts

Pour la pâte :

Ingrédients :

60 g de farine de millet

90 g de farine de riz complet

75 g de farine de sarrasin

1.5 càc de gomme xanthane

0.5 càc de sel de mer
100 g de beurre non salé froid, coupé en dés
1 oeuf
4 càs (ou plus selon besoin) d’eau froide

Etapes :

Dans le bol de votre robot, mettez les farines, la gomme xanthane et le sel. Ajoutez les dés de beurre et pulsez jusqu’à l’obtention de miettes.
Ajoutez l’oeuf et continuez à pulser.
Ajoutez l’eau, 1 cuiller à la fois et travaillez la pâte jusqu’à ce qu’elle se détache du bol.
Transférez-la dans un bol. Couvrez et mettez au frais pendant 1 à 2 heures. Ramenez à température ambiante avant de vous en servir.

Pour la garniture :

2 càs d’huile d’olive

1 càc de coriandre en poudre

1 gros poireau, partie blanche, émincé finement
1 courgette moyenne, râpée finement
Sele de mer et poivre
1 gousse d’aïl écrasée

2 oeufs

4 càs de crème fraiche

2 càs de lait
1 càs de coriandre hachée

30 g de Comté râpé

Etapes :

Préchauffez le four à 200 C et garnissez 4 moules à tartelettes de pâte, Piquez le fond avec une fourchette et mettez de côté–vous aurez des restes de pâte que vous pouvez garder au congélateur, si vous le souhaitez.
Dans une poêle, faites chauffer l’huile sur feu moyen. Ajoutez le poireau, la courgette et la coriandre en poudre. Assaisonnez de sel et de poivre et cuisez, en remuant de temps à autre, pendant 2 minutes. Ajoutez l’aïl et poursuivez la cuisson pendant 3 minutes jusqu’à ce que les légumes soient tendres. Arrêtez le feu.
Dans un bol, battez les oeufs avec le lait et la coriandre. Ajoutez les légumes cuits et le comté.
Divisez cette préparation sur les les fonds de tartelettes et cuisez au four pendant 25 minutes, ou jusqu’à ce que le flan soit pris. Sortez du four et laisse refroidir pendant 5 minutes. Démoulez et servez avec une salade verte.

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