Piperrada, Ricotta and Tomato Tartlets

From Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille

Cookbook

Author(s): Aran Goyoaga

Page 234

Course: Pies and Tarts

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

10 years ago

★ ★ ★ ★ ★ 4/5

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This is for the pastry crust only. I used this gluten free crust to make a Provencal Vegetable Tart from Food and Wine. The taste and texture was great (even though I did not have "superfine" brown rice flour). The pastry was easy to work with but the end product crumbled very easily. Crust did not get soggy, although it was finished all in one sitting.

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