Our - and - Recipes

Cornmeal Tart Dough
Gluten-free

From Michael Cox's Gluten Free

1 cup cornmeal
pinch of salt
1Tblsp. sugar
1/4 cup unsalted butter or shortening
1 large egg, well beaten.

Combine cornmeal, salt and sugar(optional) then cut in the butter or shortening with a pastry cutter. Blend to the texture of meal, and add the egg and combine. Roll out as needed. Makes dough to one 10" tart. Use for fruit or savoury egg custards or as a galette-style wrap for sliced and sauteed vegetables accented with ham, lamb or sausage slices. The absence of gluten means a tender package, so be gentle.

Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta

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