14 September, 2017
Cumin flavoured Almond flour tart with Zucchini filling. Gluten free
It is almost a Zucchini exchange here friends. I cooked my share of curries, included them in salads. When the Zucchinis still kept coming from friends and coworkers, I had to look for new ways with Zucchinis.
I found a simple gluten free tart crust recipe here. I modified it a bit by switching the Rosemary for cumin seeds, for a distinct Indian flavour.
With the filling I went by my instincts as if cooking a curry.
I loved the results. A tiny bit of crunch from the Zucchinis, although savoury, the addition of dates added a mild sweetness to the filling. Feel free to play with the amounts to your taste. Finally the crust left a little bit of Cumin flavour with the bite, which is what I was aiming for. Here it is….
For the crust,
Almond meal 11/2 cup
Cumin seeds . 2 tsps
Coconut oil 1/3 cup
Cold water 1-2 Tbsps
Salt 1/4 tsp
For the filling,
Zucchini pieces 2 cups
Ricotta cheese 1/3 cup
Chopped dates 4
Salt to taste
Spinach leaves 1/2 cup
Grated ginger 2 tsps
Cherry tomatoes 4 or 5
For the crust.
Pre heat the oven to 350F. Grease with oil a eight inches diameter tart pan and set aside.
Combine the dry ingredients in a medium bowl. Add the softened coconut oil, mix the cold water, one tablespoon at a time. Check to see if it forms a dough, if not add the extra water. Form into a smooth ball.
Place the dough ball in the centre of the tart pan. Press it against the pan with the tip of your fingers, progressing to the periphery and then on to the fluted sides of the pan. Pierce the bottom of the crust with a fork a few times.
Bake for 15 minutes. Take it out of the oven and let it cool down before putting the filling in.
For the filling.
Cook the zucchini pieces on high in a microwave till soft, but not mushy about 3 minutes. Check after every minute. Add a pinch of salt, let it sit for 15 minutes, drain it through a colander lined with cheese cloth. Wring the cheese cloth to squeeze off the extra water.
Take a sauce pan over high heat. Put a tablespoon of coconut oil, add the cumin seeds, wait till it gets a bit darker in colour, then add the ginger. Saute for a minute till you get a lovely aroma, then add the zucchini, cheese, spinach leaves, chopped dates. Cook for only a few minutes till all the water is gone.
Fill the tart shells. I have arranged some zucchini pieces and sliced cherry tomatoes on top, as seen in the picture. Bake for another 15 minutes.
Take it out of the oven and let it cool down.
Cut in wedges and enjoy. Bon appetit!