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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!))
Crust:
1/4 cup almond flour
1 egg white (Vegan option: 1 flax/chia egg)
1/4 tsp salt
Cream Filling:
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)
Tools:
Muffin tin
Parchment Paper
2 Mixing bowls
Food Processor
Tongs
Plastic Wrap
Good Chef’s Knife (This is the one I use and highly recommend!)
Steamer Basket
Directions:
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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58 responses to “Spicy Pepper Pie!”
Hmmm, looks really good.
And the soaked cashews are a great idea to get that creaminess.
Thanks! Yes! Soaking the cashews is a game changer! Have a great night! 🥰 Hugs and love xox
Congrats on the shoots! Praying for you! Be sure to let us know how they go and tell us about them when you can! Enjoy your week! 😊
Thanks so much Kenneth! I sure will! hugs xo
OM Gosh! You know the way to my heart, via taste buds! I’d so love to taste this, anything hot and spicy grabs my eye and attention. Umm, 30 pages of text? Yesterday can be a struggle… 🤭☺️
hahah oh gosh thank you John! yeah – currently cramming to memorize right now!!! yikes!!! hugs xo
Really looks good 🙄 wondering about how many bites till ones gone? 3 or 4 nibbles, lap of the tongue, then a crunch 😛 or is it a one bite size?
Just curious lol.
Thank you so much!! I’d say 4 bites! hahah hugs x
I used to soak grains overnight and use them in the morning as a breakfast cereal but never thought of soaking nuts. I’ll give that a go. 🙂
Oooh that sounds so great! yeah the soaking really does wonders for texture and consistency!! big hugs xo
The idea of cashews is interesting. Sounds fun. A New Yorker too. Cool.
thanks Derek! Yeah! soaked cashews are a cook’s secret weapon! heheh hugs xo
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Hey Tonya! Thanks for the link up! Have a great Thursday! hugs xo
Such a beautiful presentation and it sounds delicious too! Thanks for sharing ❤❤
Hi Lane! Aw, thank you so much! hope you’re having a great day! hugs xo
Great creativity in the kitchen. The finish product looks nice on the plate.
Thank you so much Maurice!! it was definitely fun to get creative in the kitchen that night! hugs xo
You are welcome keep up the good work 😉
xooxox 🙂
Bless your heart
Beautiful Blog you have you go girl 💯❤️🍂
awww, thank you so much! what a kind thing to say! hugs xo
Spicy pepper pie Hahaha i’m in ore thats something i’m into with a heap of veggies love it thank you for that B.B.B
paul
hahah thanks you so much Paul! So glad you think so! 🙂 have a great day! hugs xo
This looks really good and I like the cashew idea.
Thank you so much Diana! yes! the cashews really make a great addition texture and consistency wise! the soaking is the key! hugs xo
You’re welcome!
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The name of this dish sounds like it would be extremely hot, while the recipe and preparation and appreciation says “try it.” 😊🌸
hahah yes! it definitely isn’t hot! More spice like — spice rack spice, rather than jalapeno/ghost pepper spicy! haha probably should have clarified that! hehe glad you stopped by! have an awsome day! hugs xo
Lol…you are fine, had to ask. It is a must try then. Some people do enjoy jalapeño with ice cream. It is always a pleasure to visit. 😊🤗😊
🙂 yeah I am a wimp when it comes to hot spicy stuff!! haha thanks again! xoxoxox
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Love 2 share both faith in `Josua, Jeshua, Jesus`and the passion for healthy food. My wife & I have just bought from a farmers market. We order thru FB and then we only have to pay and take away.
thank you so much! oh that’s so awesome — buying from local farmers is such a powerful way to eat! hugs xo
Good lord! Thank you for spicy pepper pie! On the menu for tomorrow
Oh awesome, Pat! thanks so much! hope you enjoy! hugs xo
I have 3 hungry men looking at me right now so off to the market I go! Please keep helping me!
Hahaha amazing! Good luck!!!
Here in Virginia, we just microwave one of those chicken pot pies in either the red or blue boxes (ha ha.) Being a 56-year-old bachelor isn’t pretty, but they actually do taste pretty good. One time I was right in the middle of eating one, when a food recall for that very product came on the screen. I finished eating it anyway and didn’t get sick. The taverns in nearby Colonial Williamsburg make homemade chicken pot pies and legendary gingerbread cookies, but sadly I haven’t been there or to Busch Gardens or to Water Country USA in years.
Oh no!! That must have been a scary moment when you heard that! Haha thanks for stopping by! Hugs and love xox
hey John–I recently posted about a pot pie I made with Pillsbury pie crust. I wrote a whole book about pies and let me tell you, once a friend told me she used Pillsbury (and it’s tasty and pretty flaky too!) I’ve been turning out pot pies a couple of times a month. Nothing satisfies or cleans out the refrig better!
Thank you for that story. I will have to try that recipe one day. I have been eating gluten-free for five years, but I’m getting tired of it.
Sounds good
Thanks so much! Hugs and love xox
Your welcome and much love and peace!!
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By the way, I just posted this recipe to my Facebook timeline. Are we supposed to ask for your permission first, or do we just share them?
Oh nice! Thanks for passing it along! Totally cool!
Thank you for that story. I will have to try that recipe one day. i think you are such nice person…
oh gosh you’re kind to say that! glad you stopped by! hugs x
Wau… This is so delicious!
thanks Michael!!! hugs xo
You’re welcome MA!
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That looks tasty!
Thanks 🙂