As promised, here is an incredibly fun and impressive grain-free recipe from the new Sweet Laurel Savory cookbook. The whole cookbook is an adventure — and a total life-saver for those on a grain-free diet!
Meet the women behind the new cookbook here and try your hand at this beautiful tarte tatin below. The tarte dough is made from a base of just almond and cassava flours — no wheat, rice or corn in sight…
Cherry Tomato Tarte Tatin
Serves 8 to 10
2 to 3 pints cherry tomatoes
4 tablespoons olive oil, plus more for greasing
2 fennel bulbs, stalks removed and bulbs sliced
3 garlic cloves, minced
½ teaspoon grated nutmeg
Himalayan pink salt and freshly
ground black pepper
1 recipe Savory Tart Dough (recipe below)
Arrowroot powder, for dusting
1. Preheat the oven to 425ºF.
2. Place the tomatoes on a baking sheet, drizzle with 3 tablespoons of the olive oil, and toss to coat. Roast for 15 minutes, or until softened and starting to brown. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 375ºF.
3. Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil over medium heat. When the oil is shimmering, add the fennel and cook for 5 minutes, until the fennel is starting to brown. Add the garlic, nutmeg, and a pinch each of salt and pepper and cook for about 10 minutes more, until the fennel is tender. Remove the skillet from the heat.
4. Lightly coat a 9-inch cast-iron skillet with olive oil. Arrange the roasted cherry tomatoes in the skillet in an even layer, being careful not to overlap them.
5. Place the tart dough on a sheet of parchment paper. Lightly dust the top of the dough with arrowroot and place another sheet of parchment on top. Using a rolling pin, roll out the dough into a round about ⅛ inch thick, sprinkling with more arrowroot as needed to prevent sticking. Trim the dough so the round is a little bigger than the top of the skillet. Place the dough over the tomatoes and gently tuck the edges inside the pan.
6. Bake for about 35 minutes, until the crust is golden brown. Remove the tart from the oven and let cool to room temperature. Run a knife around the edge, then invert the tart onto a serving tray. Serve warm or at room temperature. Store leftovers, wrapped in plastic wrap, in the fridge for up to 1 week.
Savory Grain-Free Tart Dough
Makes one 10-inch crust
1¼ cups almond flour
1 cup arrowroot powder, plus more for dusting
½ cup cassava flour
½ teaspoon Himalayan pink salt
½ cup unsalted ghee or melted coconut oil
2 tablespoons hot water (110º to 120ºF)
1 large egg
1. In a large bowl, sift together the almond flour, arrowroot, cassava flour, and salt until combined.
2. In a food processor, combine the flour mixture, melted ghee, and hot water and process until fully incorporated. Add the egg and pulse just until a dough begins to form. The dough should be moist to the touch but not sticky or wet.
3. Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment. Pat the dough into a ball, then flatten the ball into a ½-inch-thick disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, up to 5 days before using, or store in the freezer for up to 3 months. Thaw frozen dough in the fridge overnight before using in any tart recipe
wait! I must have missed a step. Where does the fennel go after being removed from the heat?
Can I substitute arrowroot and a save flour for others? I have the almond flour, as well as coconut flour, buckwheat, oat flour and have xantham gum as well as tapioca starch. Let me know if any of these could work to substitute the cassava and arrowroot. Thanks!!