Another versions of our baked oatmeal. This time using a combination of blueberries and boysenberries. Don't assume oatmeal as a breakfast thing only. Consider it perfect for anytime of the day to fill those little tummies.
Millet, Amaranth and Brown Rice Crust
La Tartine Gourmande
Makes four small tartlets ( 4 1/2 inch) or 1 24cm tart tin
2/3 cup millet flour
1/3 cup amaranth flour
1/3 cup brown rice flour
1 1/2 tsp xanthan gum
1/2 tsp salt
7 Tbs (100g) unsalted butter, chilled and diced
1 small egg
3 Tbs cold water, or more as needed
Place all fours, xanthan gum and sea salt into the bowl of a stand mixer
Add the butter and mix on medium until a fine crumb forms
Add the egg and continue beating until well incorporated
Gradually add the water whilst beating until the dough detaches from the bowl and forms a ball.
Roll the dough into a ball, cover with plastic wrap and refrigerate for a min of 1 hr before using
Remove from the fridge 30 mins before rolling out (see instructions below)
3/4 cup wholemeal spelt flour
3/4 cup white spelt flour
100g chilled unsalted butter, chopped
80 - 100ml ice cold water
1/2 tsp sea salt
Place flour and butter in the bowl of a food processor and pulse once or twice until fine crumbs form
Add sea salt and pulse once again before gradually adding the water, being careful not to overwork the dough.
Once the mixture looks evenly moist, remove from the bowl and bring it to a ball on the bench being sure not to overwork it to much
Flatten slightly, then cover with plastic wrap before refrigerating for approx 20 - 30 mins
To Roll Out Pastry
Sprinkle a little flour onto the sheet of baking paper
Place the flattened ball of dough onto the sheet of baking paper before covering with another piece
Using a good sized rolling pin, place the pastry between two sheets of baking paper
Working quickly with a good sized rolling pin, roll the pastry once or twice before turning the pastry over (attached to the sheets of baking paper) and rolling again
until you have a rough circle for one large pie or if using smaller tart tines then cut pastry to size
Grease the tart tin/s with a butter or oil
Peel back the baking paper from the pastry and gently lower the pastry into the prepared tart tin/s
moulding it to the shape of the tin as you go
Trim any excess pastry overlapping the top of the tin by using a sharp knife
Place the pastry in the fridge for 20 - 30 mins
Pre heat your oven whilst you wait to 200 degrees celcius or 400 Fahrenheit
Place a baking tray in the oven to preheat as well so you can use it when blind baking the tart shell (see below)
Remove the pastry from the fridge
Place an appropriate sized sheet of baking paper over each pastry lined tart tin
Fill with dried beans or pastry weights and place in a hot oven, on a preheated baking tray for 10 mins
Then remove the beans or pastry weights and reduce the oven temperature to 180 degrees celcius/ 350 Fahrenheit before baking the tart shells for another 9 - 10 mins
Leave oven going whilst you prepare the filling
1 small bunch of asparagus, chopped
corn kernels cut from 1 cob of corn
one cherry tomato for each small tart
4 pastured eggs
1/4 cup full fat organic milk
2/3 cup grated cheddar cheese
salt and pepper to season
Put the eggs and cream in a bowl, season with salt and pepper and whisk well and set aside
Arrange the asparagus, corn kernels around the perimeter of the tart shell leaving a little hollow in the centre to place the cherry tomatoes
Then carefully pour the egg mixture into each tart shell, filling till just below the top
Sprinkle the top of each tart with grated cheese
Place in the oven and bake for approximately 25 - 30 mins or until set
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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