This weekend was special for me and Matthew, for it was our 2nd Anniversary. We decided to celebrate in the best way we knew how. Which involved two baking projects. I’ll provide the recipe to this one, since it actually worked (with some adjustments).
I want to start off that while they’re cute, kitties are the worst things to have around when cooking. Well, it’s a good thing Matt’s cat, Apollo, only really likes zucchini and frozen peas, so I guess we had little to worry about.
The recipe came as part of an email list from the Spartan Race Food of the Week, which last week’s food was salmon. The pie seemed work-intensive but not too complicated, so we figured, why not?
We started off by modifying the heck out of the crust portion because I don’t think gluten-free works the same way the author of the recipe thinks it does. First of all, instead of using pea flour, we used garbanzo-fava-bean because I have a lot of that leftover. Secondly, since there is no gluten, the dough never pulled into the ball as described. I guess we could have added some xanthan gum, but silly me left it at my house.
You might see the electric mixer and worry about overworking the dough. It’s gluten-free so there’s no gluten-fibers to over-mix and toughen the mixture with. Since we skipped that it would have been fine. Since there is also no yeast, waiting for it to rise would have been pointless too.
So what do you do? Mix it anyway and make more of a tart instead of a pie. As Matt and I had found with making gluten-free pizza, it is important to pre-bake the dough before putting any toppings on. This ensures that the dough is cooked through without overcooking whatever goes on top. Working with fish, this matter is particularly important. So, set that in the oven for 15 minutes at 350 degrees.
Now onto the filling, which will now be called a topping. We kept to the recipe for the most part, except for using way more salmon than called for and only 2 cups of kale. In hindsight, the full 3 would have been good too. I did not want any images of my botched separating the salmon from the skin, so I would recommend asking for that service done by your fishmonger. The mixing was the best and easiest part. A note on the kale: Shred it into smaller pieces than come in the bag.
Gingerly use the spatula to spoon the mixture onto the pie. Do it as evenly as possible, since the kale made the mix rise more than usual. Since there is no dough-cover, we used aluminum foil to help steam the ingredients. And then set the assembled tart back in the oven for 30 minutes, also at 350 degrees. The kale should crisp up and the salmon should be cooked through. In addition, the sweet potato should be at optimal softness.
The texture was phenomenal and the herbs definitely added another layer of flavor. Going back to do it again, I would have added more tomato sauce to make the filling a little wetter and for more depth of flavor. Pre-cooking the dough ensured that it was not squishy and that it was completely cooked through. Have fun experimenting with your own flavor balance.
|Salmon Sweet Potato Tart|
|Adapted from Spartan Race recipe
I did mention that there would be another post, the next one about cupcakes, so instead of an outfit, here’s yet another cat picture.
Keep it yummy,