Strawberry + Chèvre Tart | Very Low Sugar, Low Gluten

Making pie crust is not my forte, but I’m getting better at it. You see, the issue is that it’s much harder to make when you don’t use white flour, and even harder when you don’t use wheat flour… so using whole-grain, non-wheat flours make it more challenging, but not impossible! I have and will continue making those kinds of crusts, however, once in a while, when my bags of wheat flours are starting to get old, I need to use it… so I made this shortcrust a few weeks ago, to use my last bits of local organic strawberries. I didn’t feel like something too sweet, so instead of a custard, I used some fresh whipped chèvre (goat cheese).

Kind of different for me, using all wheat flour, but I used pastry flour, which is made using soft wheat instead of the classic hard wheat (durum) and is naturally lower in gluten. I’ve also used a mix of 50/50 white and whole wheat flour, so even though it’s a treat, it’s still fairly healthy 😉

Yum!

Bon appétit!

ECP xo

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Strawberry + Chèvre Tart | Very Low Sugar, Low Gluten

Course: Dessert

Cuisine: French

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

A quick, easy and healthy dessert!  This strawberry and chèvre tart is intentionally low in sugar and gluten, without compromising on taste!

Ingredients

• 1/2 cup unbleached organic white pastry (wheat) flour
• 1/2 cup organic whole wheat pastry flour
• 1/2 cup organic grass-fed butter
• 1/2 tsp sea salt
• 1 Tbsp organic cane sugar
• 3 Tbsp ice water

Filling

• 1/2 cup organic fresh goat cheese (chèvre)
• 1/2 tsp poppy seeds (optional)
• 2 tsp pure vanilla extract
• 1 Tbsp fresh lemon juice
• 1/4 cup maple syrup
• 1/3 cup organic strawberries washed, sliced
• organic strawberry jam (optional) low-sugar

Instructions

1. (I got the crust recipe for Ricardocuisine.com)
2. You can make the crust in a food processor, or by hand (I don't have a food processor, so I make it by hand)
3. In a food processor
4. In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and juice. Pulse again until the dough just begins to form. Add water, if necessary. Remove the dough from the food processor and form two 10 to 13-cm (4 to 5-inch) discs.
5. By hand
6. In a large bowl, combine the flour, salt, and sugar. Stir the butter into the flour using a pastry blender or two knives to get a grainy texture, where there are small pieces of butter the size of peas. Combine the water and juice and add them gradually, lifting and turning the mixture using a spatula to prevent one part from becoming wetter than another. Add water, if necessary, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form two 10 to 13-cm (4 to 5-inch) discs.
7. The discs of dough can be refrigerated for up to 3 days or frozen for up to 3 months (thaw in the refrigerator). Before rolling it out, let the dough rest at room temperature until it softens.
8. Roll out the dough on a lightly floured work surface or between two sheets of parchment paper to a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a pie crust or to line two 23-cm (9-inch) pie plates.
9. Wrap in plastic wrap and refrigerate the dough for at least 30 minutes.
10. Once your crust is ready, (poke it with a fork all over) bake blind, at 400F for about 20-25 minutes or until fully cooked and nicely golden.
11. Cool down.
12. In a small bowl, mix together the goat cheese, vanilla, poppy seeds (if using), lemon juice, and maple syrup.
13. Spread in the baked crust, and add the strawberry slices on top.
14. It's not mandatory, but adding some homemade jam on top was pretty yummy 🙂

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 317kcal | Fat: 19g | Saturated fat: 12g | Cholesterol: 49mg | Sodium: 400mg | Potassium: 121mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 14g | Protein: 6g | Vitamin A: 670% | Vitamin C: 5.7% | Calcium: 56% | Iron: 1.2%