Tuesday, July 29, 2014

Grain Free Parsnip and Leek Tart with Wild Mushrooms

"Tarts", also often referred to as "quiche" make for the perfect brunch food; an ideal pairing to a cup of soup or salad or a neutral canvas welcoming a wide array of tasty flourishes. And making one is, well, as easy as pie, because they are after all, nothing more than an egg pie. It is no wonder that, while its heyday of trendiness may be long past, quiche remains a beloved staple on restaurant menus and on many a home cook's list of regular go to entrees. That being said, there is no need to resort to the same old trusty but tiresome combinations: broccoli-cheddar, asparagus-mushroom, even the classic Lorraine with so many terrific veggies/combinations available. The tart I have created is a "Grain Free Parsnip and Leek Tart" (GF/DF) which I decided to make in individual tart pans, just for a little change of pace.


  • 3 cups almond flour  Note: Coconut flour will not work in this recipe.
  • 2 tablespoons coconut oil 
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon water
  • Filling
  • 1 cup white part of leek, washed and sliced 1/8 inch thick   
  • 3 tablespoons coconut oil or other oil of choice
  • 1/4 teaspoon salt.
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 cup heavy coconut milk from a can Note: Do not use the "lite" coconut milk.
  • 4 extra large eggs, beaten lightly     
  • 1 cup wild mushrooms 
  • 2 cups peeled medium diced parsnips    
    Make the tart crust: 

  1. Preheat oven to 350 degrees. In a food processor combine all ingredients until well mixed.
  2. Press the crust into either one 9.5 inch round tart pan or three 4.75 inch round tart/quiche pans if you want to make individual tarts. (Tip: use the bottom of a cup to press the dough out evenly).
  3. Place into oven and bake 25-30 minutes until lightly golden and cooked through. You will know its cooked once the dough does not feel soft to touch.
  4. Cover the top edges of the tart crust after the first 15 minutes of baking (or else it will burn).
  5. Remove from oven and set aside while preparing the filling.
  6. Make the filling:
  1. Preheat oven to 375 degrees.
  2. In a medium sauce pan, saute the leeks, and parsnip in 2 tablespoons of coconut oil. Add the salt, pepper and garlic powder and saute over medium heat for approximately 7 minutes, until the leeks have started to wilt and parsnip are tender. Remove from heat and put them aside in a bowl.
  3. Add another tablespoon of coconut oil to the pan along with the mushrooms. Cover pan and cook over moderately low heat for 5 minutes. Uncover and add back in the leek and parsnip mixture.
  4. Beat the eggs and coconut milk in a large mixing bowl to blend. Gradually stir into the leek, parsnip and mushroom mixture. Combine and check seasoning. Pour into tart shell(s).  Bake in the upper third of pre-heated oven for 25 to 30 minutes until puffed and browned. Again, cover the edges of the tart to prevent burning and then place back into the 350 degree oven and bake for 20 minutes.
  5. After this I like to turn the broiler on to give the top some color.
  6. I left my tart under the broiler for about 3 minutes (Please keep a close eye if you do this, a lot can happen in 1 minutes time).
  7. Remove from oven and allow it to cool at least 30 minutes before serving. Sprinkle a little extra pinch of salt and pepper on top!
Store covered in the fridge! I found it tastes the very best if you put it into the fridge after baking for a good 4 hours. For whatever reason doing this makes the crust become flaky! It tastes even better the next day as the flavors mesh beautifully. Serve it warmed up or chilled- either way it tastes great.

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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 
This recipe was shared at Gluten Free Wednesday's :http://glutenfreeeasily.com/gluten-free-wednesdays/