Holiday Cookbook + Apron Giveaway
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.
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.
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.
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.
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).
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
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
1 tablespoon sweet rice flour or
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