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Hey friends! Happy Wednesday! It’s been a beautiful fall week here in NYC, and I’ve been busy learning lines for a couple shoots I have this coming week!
Nothing like memorizing 30 pages of text to really make you hungry for dinner! haha
But for real though! Maybe it was the repetition of learning all those lines, but for whatever reason, my creativity was FLOWING last night in the kitchen.
Introducing…my Savory Pepper Tart!
A crispy almond tart shell filled with rich, roasted red pepper cream! Simply superb!
And – it’s Gluten Free, Vegan, Paleo and Specific Carb Diet friendly! (say that 5 times fast!)
Here’s What You Need: (Serves one with leftover filling — (great for sandwiches and as a veggie dip!))
1/4 cup almond flour
1 egg white (Vegan option: 1 flax/chia egg)
1/4 tsp salt
1 red pepper, roasted
1/3 head cauliflower, broken into florets and steamed
1 small clove garlic
1/3 cup raw cashews, soaked overnight in water, and drained
sprinkle of chili powder and paprika
salt and pepper
1 green onion, chopped (garnish)
Quick note on soaking the raw cashews: By soaking them overnight in a bowl or cup of water, they literally double in size, and create this creamy, rich consistency — much like butter! It’s a great source of protein and creaminess for this cream filling! Optional, but SO WORTH THE EXTRA FEW MINUTES OF EFFORT!
Preheat the oven to 400 degrees. Combine the ingredients for your crust in a small bowl. Take parchment paper and cut 4 medium-sized squares, roughly 4×4. Spoon half of the mixture onto 1 piece of parchment. Put another piece of parchment on top, and spread it out fairly thin. Leave the top paper on — it will be a parchment paper sandwich! Repeat with the other half of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mold them around the cups so they form little bowls. Bake for 10-15 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off.
Next – roast the pepper. (Or you can use store-bought, also fine!) To roast, I literally set the pepper on the gas flame burner, and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off. (Use your hands or paper towel). You’re left with a wonderful roasted pepper! If you don’t have a fas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and set aside.
Meanwhile, steam the cauliflower for about 5-6 minutes until fork tender. (You can also do this in the microwave). Take out of the steamer and let cool slightly. Combine it, the red pepper, and other cream ingredients in the food processor and process until thick and creamy, scraping down the sides twice.
Fill the almond tart shells with the cream sauce, and garnish with green onions!
There will be leftover cream sauce, which is also great as a dip for veggies, a sandwich spread, or even on top of pasta!
This dish was great. I’m not going to exaggerate to you all and say it was super fabulous, but it was definitely enjoyable! I would make it again, but I’d add a crunchy element. And that’s the straight-shootin’ truth. 😉 If you want a hit-out-of-the-park recipe, I suggest this one from last week! Now THAT is one that’ll make you jump outta your seat!
Here’s what I did enjoy about it: The flavor was slightly smokey, slightly spicy and very complex. Home-roasting the red pepper gave it such a deep and delicious flavor that you just can’t get from a can. The salty/nutty almond cracker crust definitely elevated it — providing a nice contrast in both texture and flavor.
It just needed more crunch. Like – chopped almonds, or extra crackers.
So there you have it, sports fans! Not every recipe is going to be a home run, but this one sure did look dang pretty!
What’s your favorite fall flavor?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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