Sometimes you’ve gotta take big risks to get big wins. Scratch that: when has a big win NOT come from a big risk?
I am now settling in after the amazing adventure that was traveling to Europe to do some culinary and cultural exploration solo.
<–meaning my traveling companions were my backpack, my fringed purse I picked up my first day in Madrid, a few (several) glasses of wine, books, and amazing AMAZING French and Spanish cuisine. (I did, of course, meet some incredible people along the way, but you’re not reading this to discover more about them, are you?)
That’s right… the intrigue here for all Bubble Child intents and purposes is to expose the glory that I tasted in France and Spain over the past few weeks, and translate everything I saw but could not eat into Bubble Child proof happiness.
We’re going to kick it off with a classic craving for those with gluten and egg aversions: TARTS. Boulangerie tarts. Tarts that look so pretty in the window you don’t know how people eat them because it is like ruining art.
The apartment I rented for the week I spent in Paris is located in the bustling, ever-burgeoning, uber-cooler-than-me Rue Montorgueil in the 2e Arrondisement of the beautiful city. When I checked in with the landlords, this adorable old French couple with raspy voices from smoking and “enjoying life” too much, they recommended a way for me to enjoy my life on this street: STOHRER. Stohrer is one of the oldest boulangeries in, well, France! The store was opened in 1730!!!! Yes, 1730. You know when the Declaration of Independence was signed? Well, if you don’t, do your research, and you’ll see how old this place is.
The recipes have, obviously, had a lot of trial, love, and perfection. While I would have LOVED to eat them all… literally, all, I was limited to the chocolate concoctions, as they were the only ones that were gluten-free. Ohhhhh, how that hurt. Hurt so bad. The glistening surface of the fresh fruit lightly glazed and perfected turned into a golden brown sheen atop the crispy, yet luscious, perfectly cooked crust… I have had the craving to make it at home since day 1 in Paris.
Now I am home. And the first thing I did? Make a tart.
Please enjoy the supremely-easy recipe for a PEACH TARTLETTE with a twist (I threw in a bit of dried basil for a little kick, to add that tender earthy flavor that French flours and ingredients have naturally that sometimes is missing here.)
Fresh out of the oven:
Gluten-free, Nut-free, Egg-free and MAGNIFIQUE!
2 tbs. brown rice flour (+1 1/2 tbs. for dusting)
1/4 tsp. sea salt
1 tsp. raw turbadino sugar
1/4 cup cooked millet (can use cooked steel-cut, gluten-free oats or cooked quinoa in a pinch)*
1 tbs. unsalted butter, melted**
1 large peach, thinly sliced (skin on)
1 tbs. honey
1/2 tsp. dried basil
1 tbs. unsalted butter, melted**
1/2 tsp. vanilla
1 tsp. white or rose wine
1/8 tsp. sea salt
Preparation time: 6-7 minutes
Cook time: 30 minutes
Yields one tartlette (1-2 people)
- Pre-heat oven to 400 degrees Fahrenheit. Butter and flour small tarte dish (about 4-5” diameter is a good size).
- Prepare crust: in medium bowl, combine brown rice flour, sea salt, and raw sugar. Gently mix in cooked millet. Using a wooden spoon, mix in 1 tbs. melted butter, and then kneed with hands to form dough.
- Lightly flour parchment paper (rice flour, of course), and place dough on surface. Top with another sheet of parchment paper, and roll into a 1/2 cm thickness using a rolling pin (or wine bottle).
- Mold the dough to prepared tartlette dish, and place in the refrigerator.
- Prepare filling: In medium bowl, combine sliced peach, honey, basil, and wine. Mix in melted butter and vanilla. Stir in salt.
- Remove crust from refrigerator, and pour in filling. Cook at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees, and cook for another 10-15 minutes, or until the edges of the crust are golden to light brown.
- Remove, let cool for about 5 minutes before serving, and let your taste buds play.
*To cook millet, boil 1/2 cup water, add millet, cover, reduce heat to low, and cook for about 10 minutes, or until fluffy and no water is left.
**For dairy-free, use olive oil.