Hemp Seed Pate Brisee ~ Gluten–Free
An indispensable recipe for those who savor a meatless entrée with this contemporary, updated tart. Prepare an easy tart dough that is so flaky, you won’t believe it’s gluten-free. Hemp seeds add interest and extra protein. For savory and sweet applications.
Ingredients
Instructions
Place first 5 ingredients in a food processor with ONE tablespoon of the hemp seeds. Press pulse about 10 times to break up the butter.
In a small bowl whisk the egg and vinegar until well blended – add an ice cube, let stand 1 minute. Remove the ice cube – turn the processor on, add the liquid through the feed tube. Now continue to pulse until the dough forms a ball.
Place the dough on a large sheet of waxed paper, sprinkle with 1/2 T. reserved hemp seeds and roll about 1/4 ” thick, about 14″.
Refrigerate for 15 minutes until cool. Place the tart ring on a flat surface. Quickly invert the rolled dough onto the ring, centering it. Peel off and discard the paper.
Gently pat into place evenly, leaving a generous overhang of dough. Add cool filling, fold the crust inward and bake as directed for about 45 minutes.
No need to pre-bake.
Notes:
Make one large tart using an 11″ fluted tart ring with removable bottom.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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