Gluten Free Goodness
At this time last year, I was trying to figure out what goals to set for the New Year. I wanted them to be attainable, fun, and most importantly not related to appearance. We’re talking actual self-improvement.
I came up with five tangible goals, one of which was learning to cook, which is the one that scared me most. I know how ridiculous I sound, but at that point my specialities included smoothies, peanut butter & jelly sandwiches, and salads. I tend to blame my disinterest in cooking on being celiac, since I figured everything would taste like cardboard, so why bother? But the truth is I was just lazy.
I won’t lie to you, my self-diagnosed laziness stuck with me until late this summer but thanks to one of my best friends and her mom, who got me a gift certificate to The Cookery, I signed up for a gluten free baking class. The course promised to teach you how to make a trifle, millet bread, and a ginger pumpkin tart and that it did.
I faced my fears and not only learned a ton about gluten free baking but for the courage to start trying other recipes like homemade soups, pastas, and so much more. See ya later PB&J.
So, with the holidays around the corner, I thought I’d share my favourite recipe from the course, by Chef Jacqueline Mahovlich, for you to try!
Pumpkin Tart with Ginger Cookie Crust
· 4 tbsp of unsalted butter, melted but not hot
· 1 and ¾ bags of the gluten free MI-DEL Ginger Snap cookies
· 1 can of pure canned pumpkin
· ¾ cup of brown sugar
· ½ tsp of salt
· 1 tsp ground cinnamon
· ½ tsp ground ginger
· ½ tsp ground nutmeg
· ¼ tsp ground cloves
· 2 large eggs
· 1 cup heavy cream (you could try half and half too)
1. Preheat the oven to 325 F
2. Grease the large tart pan with butter
3. Put the ginger cookies in a food processor and pulse until they look like fine crumbs. Then pulse again with the melted butter and a pinch of salt.
4. Pour the crumb mixture into your tart pan (make sure to push it down evenly along all sides)
5. Bake for 8-10 minutes until it’s set
6. Next in a large saucepan over medium heat, cook the pumpkin puree for 5-8 minutes until it caramelizes.
7. Remove it from the heat and whisk in the brown sugar, salt, cinnamon, ginger, nutmeg and cloves.
8. Then in a separate bowl, whisk the cream and eggs, before adding it to the pumpkin mixture.
9. Put the tart pan on a large cookie sheet and then pour the filling into the tart pan. Bake it for 15 minutes on 325 and then turn the temp down to 300F and bake for another 25 minutes or until the centre of the tart jiggles a little (mine didn’t take 25 minutes so check it at 10, 15, and 20 minutes depending on how hot your oven gets).
10. Let the tart cool for at least 20 min or put it in the fridge to chill
When it’s time to serve, I recommend adding ice cream, because ice cream should be added to almost everything in my opinion. You could also do individual tarts with this recipe if you don’t have a large tart pan but I promise this will be the creamiest, least cardboard-esq, gluten free tart you ever try!
* the recipe was adapted from William-Sonoma’s “Cooking in Season.”