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Gluten Free Onion, Bacon and Butternut Tart
Recipe adapted from Whole Foods,, I made this recipe into a Gluten Free Tart
Link to my Video on how to make Gluten Free Pizza Crust:
Pizza Dough ~ Gluten Free
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Tbl. Olive Oil
Yeast Packet (Enclosed)
Pre-heat oven to 425*. I use a pizza stone..heat the stone in the oven for 30 minutes
Using a KitchenAid Mixer:
In the large bowl of the mixer combine water and yeast. Stir/whisk to dissolve. Let sit for a 5 minutes.
Mix 2 eggs and the Olive oil ~ Add to the water ~ Yeast mixture.
Blend briefly with the paddle of the KitchenAid Mixer.
Add the Gluten Free Pizza Crust Mix again using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.
I used only half the dough for this recipe! I froze the remaining dough after it rose and placed it in a Zip-Lock Freezer Bag. You can use it for Pizza, Foccacia, Bread Sticks or another Tart.
Take half of the dough and place on a Pizza Pan that has been sprayed with cooking spray.
Use wet hands to help spread out the dough. Don't get discouraged because the dough is very sticky. Keep your hands wet and spread the dough evenly.
Bake in a 425* oven for 10 minutes
Remove from the oven. Dough is not done at this point.
Remove the Tart and place onto a Rimless Cookie sheet that has been sprinkled with a little bit of Gluten Free Corn Meal. ***See footnote***
While the dough is cooking:
Cook 5 Thick Sliced of Gluten Free Bacon or 8-9 pieces of thin Bacon until crispy.
Drain on a plate that has been covered with Paper Towels. After the Bacon has cooled Crumble the bacon.
In the same Skillet,,, drain all but 1 Tbl. Bacon Fat
Slice 1 Large Onion thinly
Add to the Bacon fat with ½ tsp. Sea Salt
When the Onions are almost done and caramelized,
add Garlic to your taste.
Cook for one more minute.
1 (10 ounce) package of frozen diced Butternut Squash that has been thawed (About 1 ½ cups)
Gently toss and cook until any excess moisture has evaporated.
Add the crumbled bacon and cook one more minute.
Pour the Onion mixture onto the dough. Spreading evenly, leaving 1/2" rim
Sprinkle with 2 Cups Shredded Gruyere or Fontina Cheese
Using a pastry brush and lightly brush the edge of the crust with Extra Virgin Olive Oil.
Slid the Tart onto the Pre-heat Pizza Stone (***See Footnote***)
Bake 25-30 Minutes or until done.
Remove from the Pizza Stone.
Cut into wedges of squares.
I like to use a pizza stone,, I do not have a pizza paddle. I gently slid the Tart crust onto a rimless cookie sheet that has been sprinkled with a little bit of Gluten Free Corn Meal.. then carefully slid it onto the pizza stone. Be careful not to burn yourself. When the Tart is done..take a spatula and carefully lift up the edge of the Tart and slid back onto the rimless cookie sheet. To avoid getting a soggy crust..after I sliced the Tart,, I cool them on wire wracks. This Tart also freezes very nicely. First make sure it is completely cooled and put into freezer bags. Its best to heat them up on the pizza stone. If you don't have a pizza stone a cookie sheet will work fine too.
Bob's Red Mill Flours: http://www.bobsredmill.com/
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