Tag Archives: tomato tart

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

The Paperback Version of Simply Gluten-Free & Dairy-Free is Being Published This Month!

SimplyGluten_Nov12

Here’s the new cover for the paperback version of my book, Simply Gluten-Free & Dairy-Free, that is being published next Thursday. YAY!!

I’ve been so pleased with the way this book has been going. It received lots of great review coverage, including Waitrose Weekend who said –

“Simply delicious recipes…[it] features a range of easy but delicious recipes for all meals – and is the ideal family cookbook for those on a restricted diet.”

Vegetarian Living, Now Diet and Taste Italia all published extracts, and InterAction, the magazine for Action for M.E. and Freefromrecipesmatter.com both recommended it. And woman&home.com voted it one of the 5 best allergy cookbooks. They said –

“Cooking for a guest with a food intolerance? Or simply not sure where to begin when cooking from scratch? Grace Cheetham has been living with food-allergies from a young age so she understands just how daunting free-from cooking can be. She’s developed a collection of tasty classic breakfast, lunch and dinner recipes which forgo gluten and dairy but are still straightforward to make.”

The book was Americanized and published in the US, and also translated into Brazilian (and published by Publifolha 2011), Danish (and published by Paludans Forlag 2012) and French Canadian (and published by Editions Ada 2012).

And now onto the paperback version…! We weren’t sure that we’d got the cover right on the hardback edition, so decided to do a different cover for the paperback. We were worried that the cupcakes on the original hardback made it seem that the book was just sweet baking, whereas it’s all types of meals – with the focus on making it as easy as possible. So DBP (my publisher) very kindly set up a day’s photography shoot in order to get a new image for the cover. We ended up with a gorgeous-looking pizza picture (this pic below is just a picture I took with my phone) which we all fell in love with. I think it says everything about the book – that you can have delicious food, that’s gluten-free and dairy-free – all done as simply as possible.

pizza on shoot

I went to the shoot – and had a great time watching my recipes come to life. The home economist, Jayne Cross, cooked and styled the recipes brilliantly.

pizza on shoot 4

And Gail Jones, the art director, and Toby Scott, the photographer, and his assistant, Ben, took fantastic pictures.

pizza on shoot 2

pizza on shoot 3

I adapted the original recipe a little. It was an Artichoke, Parma Ham & Olive Pizza and became a Chargrilled Pepper, Parma Ham & Pine Nut Pizza, in order to make it more visually appealing (and revised the recipe inside the book). I also tweaked the recipe for the Roasted Onion & Lemon Thyme Tart, adding figs – and the team shot that, plus another version of the Salmon en Croȗte, the Tomato Tart and the Rosemary Focaccia. These aren’t their professional shots – just me hopping about with my phone…

fig tart shoot

salmon en croute

tomato tart shootfocaccia shoot

Many thanks to everyone involved – I love the new shots and the new cover!

pizza shoot team

Gluten-Free & Dairy-Free Tomato Tart

I love baking – when I open the door of the oven and take out the finished result, it feels like I’ve created something wonderful. This tart is taken from my new book Simply Gluten-Free & Dairy-Free which is going to be published on 1 April. This might look hard – but it’s actually incredibly simple to make. You just make the pastry case, then fill it with a mixture of baked aubergine and sun-dried tomato paste, and cover it with chopped tomatoes and basil. You can even make this ahead of time – the pastry dough can be made up to a couple of days before and stored in the fridge, or stored in the freezer for up to 3 months. And you can make the aubergine filling and store this in the fridge for a couple of days, too. Simple and utterly stunning!

gluten-free, dairy-free, yeast-free, nut-free, citrus-free

Serves 4     Preparation time 20 minutes, plus 30 minutes chilling the pastry     Cooking time 1 hour 5 minutes

  • dairy-free margarine, for greasing
  • 2 aubergines
  • 100g/3½oz sun-dried tomato paste
  • 6–7 tomatoes, sliced and end pieces discarded
  • 12 cherry tomatoes, cut in half lengthways
  • 1 small handful of basil leaves, finely chopped
  • sea salt and freshly ground black pepper

Pastry:

  • 1 potato, peeled and cut into large chunks
  • 100g/3½oz/heaped ½ cup rice flour, plus extra for dusting
  • 40g/1½oz/heaped ¹⁄₃ cup gram flour
  • 40g/1½oz/scant ¹⁄₃ cup maize flour
  • ½ tsp sea salt, crushed, plus extra to season
  • 1 tsp xanthan gum
  • 125g/4½oz chilled dairy-free margarine, diced, plus extra for greasing
  • 1 large egg, beaten
  1. To make the pastry, put the potato in a saucepan and cover with cold water. Bring to the boil over a high heat, then turn the heat down to medium and simmer, covered, for 15 minutes or until tender. Drain, then mash until smooth.
  2. Sift the flours, salt and xanthan gum into the bowl of a food processor. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs, then add the mashed potato and blend for a few seconds until mixed in. Add the egg and blend for 20–30 seconds until the mixture comes away from the sides of the bowl and forms a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If it is too sticky, add a little rice flour.
  3. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
  4. Preheat the oven to 200°C/400°F/gas 6 and grease a loose-based, 20 x 30cm/8 x 12in tart tin with dairy-free margarine. Prick the aubergines all over with a fork, put them in a baking tray and bake for 45 minutes until very soft.
  5. Meanwhile, liberally dust a large chopping board with rice flour and gently roll out the pastry to about 5mm/¼in thick. Put the loose base of the tart tin on top of the pastry and, using a sharp knife, cut around it. Shape the pastry trimmings into a ball and set aside. Lift the chopping board and turn it over to drop the pastry and base into the tin.
  6. Dust the chopping board again with rice flour and gently roll the remaining pastry out again. Cut it into strips wide enough to line the sides of the tin. To secure the sides of the tart, lightly brush some water along the bottom edges of the pastry strips that will overlap with the base. Gently press the pastry into the sides of the tin and along the bottom edge where it overlaps with the pastry on the base, taking care to remove any air pockets. Neaten the edges, using a sharp knife, then prick the bottom of the pastry with a fork. Line the pastry case with a piece of baking parchment and fill with baking beans. Bake alongside the aubergines for 12–15 minutes until lightly golden. Take the pastry case out of the oven and remove the parchment and beans, then bake for another 2–3 minutes.
  7. Remove the aubergines from the oven and turn the oven down to 180°C/350°F/gas 4. Cut the aubergines in half and, using a spoon, scoop the flesh into a bowl. Mash well with a fork, then mix in the sun-dried tomato paste.
  8. Spread the aubergine and tomato mixture over the bottom of the pastry case and cover with the sliced tomatoes, followed by the cherry tomatoes. Sprinkle with the basil and season with salt and pepper. Bake for 20–25 minutes until the pastry is golden brown. Serve either hot or cold.