Have you seen the documentary Food Inc.? I just finished watching it, right before writing this post. Wow, I have no words. It was not my first food related documentary, but the images and message of this one, really stuck with me. I hope you have the chance to watch it and take in the message.
Two days ago I made a huge pot of Cannellini beans because I was craving any type of bean dip. Then the image of warm dip inundated my mind.
I was picturing a salty, crusty, warm dip for lunch. That image quickly turned into one of little tarts.
Experimenting with with different types of Gluten Free crusts has been fun. I get to play in the kitchen a lot. Oat Flour doesn't make a flaky crust, but is very flavorful and healthy.
for the crust, makes about 8-9 tarts
You'll need either small tart pans, or a mini muffin pan to use as a mold.
- 3/4 cup Oat Flour
- 2 tsp Grapeseed Oil (or any other oil)
- 2.5 tbsp cold Water
- Salt, to taste
-Mix all the ingredients in a bowl until they're well incorporated and the dough isn't dry anymore.
-Take about 2 teaspoons of dough in you hand and form a ball. Place in the mold and shape it with your fingers to fit the mold.
-Bake for 10 minutes at 350 degrees.
for the filling
This will make more than what you actually need. Use the leftovers as dip or sandwich spread.
- 3/4 cup Cannellini beans, cooked
- 2 ounces of Goat Cheese
- 1 tsp dried Parsley
- Oregano, fresh
- Salt and Pepper, to taste
-Put all the ingredients in a food processor except the fresh oregano. Process until completely smooth. You may need to add a little liquid (I used rice milk) to make it smoother.
-Fill the tarts. Bake for 10 minutes at 350 degrees. Top with fresh oregano and serve warm.