GLUTEN-FREE CURRIED BROCCOLI-CHEDDAR TART WITH BACON

NOTE: French curry is milder than it’s Indian counter-part and works nicely with this particular tart; you’ll find it at good spice stores or online. It really is worth seeking out as it just puts this dish over the top. Additionally, I recommend Cup-4-Cup or King Arthur for gluten-free flour mixes – both perform especially well for making pie crust. 

GLUTEN-FREE CURRIED BROCCOLI-CHEDDAR TART WITH BACON
Makes one 8×11 tart

INGREDIENTS:

• 2 cups broccoi florets, small bite-sized pieces, steamed and set aside
• 4 slices thick-cut bacon, cut into lardons, fried and set aside
• 2 small spring onions, chopped (about ½ cup)
• 1-1/2 cups cheddar cheese
• 5 large eggs
• 1 cup whole milk
• 1 teaspoon French Curry
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pastry crust – recipe to follow

FOR THE PASTRY CRUST:

• 368 grams Gluten-free AP flour mix, cold (freeze for at least 20 minutes)
• 7 grams milk power (OMIT if your mix includes milk powder)
• ½ teaspoon xanthan gum (OMIT if your flour mix includes xanthan gum)
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 12 Tablespoons unsalted butter, cubed and cold
• 2 Tablespoons mascarpone cheese, cold
• 5 Tablespoon ice water
• 1 Tablespoon vinegar (white or cider works fine)

METHOD FOR THE CRUST:

1. Place flour, xanthan gum, salt and baking powder in a large bowl; give it a few good whisks to blend Add both butter and mascarpone cheese; using a pastry cutter or your hands, work fats into the flour leaving some of the fat in larger pieces. You need to work quickly as you don’t want the fat to melt
2. Add water and work into the dough until it just starts to come together
3. Dump the mixture onto a lightly floured surface and press/squish the dough together until it forms a ball
4. Wrap the dough tightly in plastic wrap and refrigerate at least an hour; I’ve found overnight is better as this allows the flours plenty of time to hydrate and makes it easier to handle
5. About 15 minutes before rolling, remove from refrigerator to let it soften a bit; preheat oven to 350 degrees
6. Place disk between 2 pieces of parchment and roll – size of dough should be approximately 2-inches larger than the dish/pan you are using
7. Remove top piece of parchment and carefully, turn the bottom parchment over so that the crust is now able to be placed into tart pan
8. Gently peel parchment from the crust and nestle the crust into your tart pan; no worries if it tears or is a bit thin near the edges – you’ll use any trimmings to fill in where needed and once the tart is filled and baked, no one is the wiser!
9. Generously prick the bottom and sides with a fork; place in the freezer for 10 minutes
10. Remove from freezer and place on a baking sheet; line the tart with a sheet of foil or parchment, fill with pie weights, rice or beans and bake for 15-20 minutes or until just beginning to brown
11. Carefully, remove the liner and weights, leaving the tart on a rimmed baking sheet; set aside

FOR THE FILLING:

1. Steam broccoli for 5-7 minutes until al dente; set aside
2. Cut bacon into 1/2-inch lardons and place into a cold skillet on low heat; cook until crispy and golden, stirring occasionally
3. Remove from heat and place lardons onto a paper towel to drain
4. Remove all but 1 Tablespoon of bacon fat from the skillet, return to burner and turn to medium heat; add spring onions and sautee until soft and translucent–roughly 3-5 minutes; set aside
5. Whip eggs, milk, curry, salt and pepper until well blended; set aside

TO ASSEMBLE:

1. Spread broccoli over bottom of the tart crust, then scatter the onion, sprinkle with cheese; carefully pour egg mixture into tart, giving a gentle shake or two to distribute the egg and top with bacon lardons.
2. Bake at 350 degrees for 35-40 minutes
3. Cool to room temperature and serve