Crusts can be the make break point in any tart, pie or quiche no matter the size. You need just the right flavors dancing in your mouth and a texture that is absolutely right, and a crust that is gluten free and paleo of course! A crust that is too dry, too soft or too wet just ruins the entire plate. This shallot crust recipe is up there in the category of perfect. It holds well with a tart or egg recipe such as a quiche.
This recipe is a delicious and easy paleo recipe contributed by Elana Amsterdam from her publisher, Ten Speed Press, from her amazing cookbook, Paleo Cooking from Elana’s Pantry, which I am giving away three copies of right now on my Giveaway Page! More of Elana’s Paleo recipes are on some of my other pages like her Bacon Tart Recipe which is perfect accompaniment to this tart. You can also enjoy her Upside-Down Apple Tartlets with Coconut Whipped Cream. Please visit the link below to purchase her book.
“Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, © 2013). Photo Credit: Leigh Beisch.”Print
This crust recipe is a delicious and easy paleo recipe contributed by Elana Amsterdam from her publisher Ten Speed Press from her amazing cookbook, Paleo Cooking from Elana’s Pantry.
- Makes one 9-inch crust
- 1 1/4 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1 large egg
- 1/4 cup Spectrum all-vegetable shortening
- 1 shallot, minced (about 1 tablespoon)
- Preheat the oven to 350°F.
- In a food processor, pulse together the almond flour and salt. Pulse in the egg and shortening, then pulse in the shallots until the dough forms a ball. Press the dough evenly into the bottom and up the sides of a 9-inch metal tart pan with a removable bottom.
- Bake for 6 to 8 minutes, until the crust is golden.
- Remove from the oven and let cool completely before filling.