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Holiday Cookbook + Apron Giveaway

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A few weeks ago, I decided to make Cannelle et Vanille‘s Aran Goyaga’s Swiss Chard, Pear and Gruyère Tart from her new cookbook, Small Plates and Sweet Treats.  I’m not sure how to describe this beautifully photographed book except to say that it glows.  It actually glows.

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This recipe in particular combines all the elements I love – a new way to look at the dwindling fall market produce and a reason to use the variety of gluten-free flours and starches I accumulate but don’t use nearly enough.  Still, I hadn’t planned on writing about it when I first made it, wanting to take it on as a fun weekend recipe without stopping for pictures.  Now that I’ve had it, it’s too good not to share – and not just the recipe but the whole book.  And, of course it’s also pretty, so I couldn’t resist taking a few quick shots.

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Because I hope you’ll want to start using the book right away, I’m including one of our La Filosofia aprons.  My sister and I have had so much fun developing the line and building our store this past year.  It’s been our first holiday season and we’ve had more than a few elf days wrapping them in butcher paper and kitchen string to get them out the door.  We’re excited to offer a small thank you for all the support you’ve given us – visiting the site, sending comments, placing orders, and in general keeping it all going.  Please note that the puppy is not included.

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To enter, you only have to leave a comment below between today, December 16 and Sunday, December 23, midnight (EST).  It’s not required but if you’d like to share what you’re most looking forward to enjoying this holiday then that would be fun too.  Please note the following: one winner will be selected at random for both prizes, there is only one entry per person, the prize must be shipped within the United States, and must be claimed withing 72 hours or another winner will be selected.

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Swiss Chard, Pear & Gruyère Tart
Reprinted with permission from Aran Goyoaga’s Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking (Little, Brown and Company, October 2012).

Pastry Crust
½ cup (70 g) superfine brown rice flour, plus more for dusting
1⁄3 cup (45 g) quinoa flour
1⁄3 cup (35 g) almond flour
2 tablespoons potato starch
2 tablespoons tapioca starch
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into
1/2-inch cubes
6 to 8 tablespoons ice water

Swiss Chard, Pear, and Gruyère filling
2 tablespoons olive oil
1 medium leek, sliced
2 cloves garlic, minced
4 cups (175 g) chopped Swiss chard (remove tough ribs but use the tender ones)
2 tablespoons white wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 eggs
1 tablespoon sweet rice flour or
Cornstarch
½ cup (125 ml) whole milk
½ cup (125 ml) unsweetened coconut milk
½ ounce (15 g) Parmesan cheese, finely grated
2 ounces (60 g) Gruyere cheese, grated
1 medium Bartlett or Bosc pear, thinly sliced, preferably with a mandoline
Microgreens, for garnish

Make the crust:
1.  Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.
2.  Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.
3.  Turn the dough out onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes.
4.  Preheat the oven to 375°F (190°C). Lightly dust your (preferably cold) work surface with superfine brown rice flour and roll out the dough to a ¼-inch thickness. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.
5.  Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)

Prepare the filing and bake the tart:
1.  In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.
2.  Add the Swiss chard, white wine, ½ teaspoon of the salt, ¼ teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.

3.  Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce (30 g) of the Gruyère, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
4.  Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining 1 ounce (30 g) Gruyère.
5. Bake at 375°F (190°C) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.

Makes one 9-inch round tart or one 14 by 4-inch rectangular tart

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18 Comments Post a comment
  1. ester a. #

    I just recently started following this wonderful blog, which I came upon looking for a recipe for uruguayan pascualina. Thank you for the awesome recipes and beautiful pics!

    16 December 2012
  2. coopersmommy #

    I am so glad that I found this blog! I am looking for a new recipe to try for Christmas and I have been lurking around for over an hour! I love trying new recipes at Christmas and spending time with my family around the holidays. Thanks so much for hosting this giveaway!

    mommylovescooper@gmail.com

    16 December 2012
  3. Gorgeous photo and recipe! I pinned it under “Inspiration” – thank you for all you do!

    16 December 2012
  4. Lesia #

    I love your very interesting and unusual recepies, tasteful presentation.
    This holiday I am looking forward to bake cookies with my 3 kids and appreciate every moment of that.

    16 December 2012
  5. Caroline GC #

    I’m looking forward to spending time with my honey, sleeping & baking cookies. Haven’t baked in years so that will great day!

    17 December 2012
  6. Erinina #

    Wow, so beautiful! Yum!!!

    17 December 2012
  7. This Christmas I am looking forward to spending time with my family and my mother’s delicious Cuban food. Her roasted pork with mojo sauce is the bomb! Thanks ;)

    17 December 2012
  8. The recipe looks gorgeous. I’ve already hit my saturation point for baking this year (I’m a very lazy baker). But I’m saving this recipe for my next piemas.

    17 December 2012
  9. Jaclyn Diaz Rivera #

    I am so glad I have found this blog! Everything looks amazing and I am so excited to start making some of your dishes. The Swiss Chard, Pear & Gruyère Tart looks just absolutely amazing and cannot wait to make this with my sister. This will be a new addition to our Three Kings Dinner. Thank you.

    17 December 2012
  10. I’m really looking forward to driving around and looking at the holiday lights with my family.

    17 December 2012
  11. Spasena J. #

    Yours is my only food blog ~ it’s perfect :-)

    19 December 2012
  12. Sara #

    I love your blog! I am most looking forward to Christmas morning with my family. It is a tradition that me, my siblings, and mom get breakfast started (sausages, biscuits, orange juice) and my aunt, uncle, and cousins come over and we exchange gifts. We always have a German stollen that my granny made us. My mom has taken over stollen-duty, and I’m trying to learn too.

    19 December 2012
  13. Libby K. #

    So happy to have discovered your blog! Your recipes and photos are mouthwatering–hope to try Coquito French Toast soon.

    19 December 2012
  14. Teri #

    What a gorgeous tart and like always the photography professional, crisp, original and alluring like a magnet. The pear and Gruyere combination along with the tartness of the greens makes for a winning threesome of flavors. I adore Gruyere, after Parmesan Regianno, Stilton Blue, Swiss Fontina, French Etorki and a few others it’s one of the worlds best cheeses. I always leave a suggestion so why break with tradtion. A great quality smoked ham, Gruyere and a fabulous very crusty artisanal bread (Freanch, Italian or whatever) make for a delicious sandwich (no mayo or anything else). I have also grated Gruyere into my Cuban Malanga fritter batter and the reviews were very favorable (no syrup of course).

    19 December 2012
  15. aww, what a bummer that the puppy is not included ;)

    i’m looking forward to making double batches of Cuban eggnog & tamales!!

    19 December 2012
  16. good gluten free recipes – fantastic!

    I am most looking forward to my annual trying to replicate the exact flavors of my mom’s Cuban dishes. I try for myself all year, but with a holiday audience…
    I find the flavors of our memories are fun and challenging and keep me trying to perfect some of her dishes over and over. She was an amazing Cuban cook.

    19 December 2012
  17. Is it cliched to say that I’m looking forward to precious time with my family? The truth is that I am. (And the lechon, of course. It goes without saying!)

    23 December 2012

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