Do you love homemade savoury tart?
If you’re looking for a special savoury tart dough, stop here!
I have an option that could be good for you.
Basic recipes for savoury tart dough.
To be honest, sometimes I buy ready-made dough. But more often I prefer to make my own savoury tart from scratch. Starting with the dough.
For those who are looking for a gluten-free option for next savory tart crust, the choice is really large, but this recipe is perfect for who is also looking for something of new.
I made it with fine polenta flour and the crust moreover is flavored with chia, sunflower and pumpkin seeds. But you can use all the different kind of seeds you prefer.
Clearly, I only suggest a possibility. You decide if add or not seeds and which kind of seeds.
For sure if you mix yellow polenta with some seeds, you’ll have a colorful and rich savory crust. Often I bake the crust with no filling and I add it only when the crust is cold.
Buona cucina, Monica
Food tips
If you’re looking for a filling, I gathered some ideas in the Savoury Cakes section.
Below the recipe, you’ll find a sequence of photos that I hope will be of use to you.
Basic Recipe To Make Gluten-Free Savoury Tart Dough
22 cm diameter mold
Ingredients
polenta flour, 150 g
potato starch, 50 g
butter, 80 g
1 egg
fine sea salt, 3 g
chia seeds, 2 g
pumpkin seeds, 7 g
sunflower seeds, 6 g
cold water to taste
Directions
Allow the butter, cut in little pieces, to soften at room temperature.
In a bowl, combine the flour with cornstarch, salt and seeds and mix all together.
Add in egg and butter, then use your fingertips rather than your hands to knead the dough without overheating the butter.
If you think it needs, add in a bit of cold water to obtain a soft, doughy texture.
Wrap it in plastic. After resting for 30 minutes in the refrigerator, it’s ready to roll out.
Roll out helping you with a rolling pin.
If you cook without filling, bake in a preheated, static oven at 180C degrees for about 20 minutes. Otherwise, follow your recipe.
