Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, December 10, 2010

Cranberry, Pine Nut and Quinoa Tart (Gluten Free and Vegan)

Here's another extreme makeover of one of my favorite dishes ever. It used to be Cranberry, Walnut and Blue Cheese Tart. It was savory and wicked good. Here I've replaced the wheat, cream, eggs, cheese and walnuts of the original and turned it into Cranberry, Pine Nut and Quinoa Tart, which makes it officially gluten free and vegan. Okay, I used millet for this one in the picture, but quinoa works too. This is so good I like it cold for breakfast. Even DH and our gluten-scarfing friends love it! I'm so happy I can enjoy this savory cranberry tart again. I don't even miss the blue cheese!

1 cup GF flour blend
2/3 cup pine nut meal
4 tsp. sugar
1/4 tsp. salt
1 tsp. dry mustard
1/4 tsp. cayenne pepper
4 tbsp. dairy free, soy free margarine
2 tbsp. coconut milk

2 tbsp. olive oil
1 large onion, finely chopped
½ tsp. salt
generous 1 cup fresh cranberries, washed
1 tbsp. sugar
1 cup cooked quinoa
¼ cup pine nut meal
2 tsp. fresh minced thyme (or 1 tsp. dried thyme)
1 tbsp. arrowroot starch
½ tsp. baking powder
¼ cup Daiya mozzarella
1/2 cup full-fat coconut milk (such as Thai Kitchen)
¼ cup pine nut meal
2 tbsp. Daiya mozzarella
salt and pepper

For the Crust
Preheat oven to 375 degrees.

Pulse the dry ingredients and margarine together in a food processor until the mixture resembles fine crumbs. Add the coconut milk and pulse until the dough comes together and away from the sides of the bowl.

Press the dough into a 9” tart pan. Prick the dough all over with a fork. Bake at 375 degrees 10 – 15 minutes, or until golden. Remove from the oven and set aside while you prepare the filling.

For the filling
Reduce the temperature of the oven to 350 degrees. In a large pot or dutch oven, sauté the onion and salt over low heat 10 – 15 minutes or until soft (do not brown). Add the cranberries and sugar, cooking until the berries pop. Stir in the quinoa, pine nut meal and thyme. Spoon into the tart shell. Toss together the arrowroot starch, baking powder and Daiya. Add the coconut milk and pour over the cranberry mixture in the tart pan. Sprinkle ¼ cup pine nut meal over all.

Bake at 350 degrees about 20 minutes or until set. Cool on a wire rack. Serve warm or at room temperature. This is better the next day and together with a salad, it makes a nice light lunch.


Sarah said...

What kind of margarine do you use? I can't seem to find a soy/dairy free one.
I can't wait to try the sweet potatoes and the tart looks yummy, too!
Thanks! Sarah

Erin said...

Thanks, Sarah! I use Earth Balance Dairy Free, Soy Free Margarine.

Ina said...

That looks sooo good, love love savory pies! Great combination, thanks for sharing, Ina

Erin said...

You're welcome, Ina. :) Thanks for commenting!

Sophie said...

Waw!! What a unique filling & that peppered crust!! Lusciously looking!!

Festive too!