Putanesca Tart is a bit of a fun name for this dish because putanesca kind of translates as tart in Italian. Putanesca pasta sauce is said to have got it’s name because it is so easy to make and even the most slovenly of women (a tart) could do it. Now these are not my words! Anyway this gluten free putanesca tart is packed with flavour and good served hot or cold.
I’ve made a gluten free pastry case for this tart but if you’re not bothered about the gluten aspect then make things even easier for yourself by just using bought shortcrust pastry from the supermarket.
The putanesca ingredients are very possibly lurking in your larder or fridge already as they are real staples of the kitchen. It is basically olives, sun dried tomatoes, capers, anchovies, peppers and garlic. I have also added in some spinach and pesto plus souble cream and egg yolks to make up the filling.
For the gluten free pastry you’ll need ground almonds, gram flour (chickpea flour) , some sea salt, bicarbonate of soda, butter and an egg.
If you want to make this vegetarian then just omit the anchovies and add salt.
I’ve just made a small gluten free putanesca tart here that would serve two people, just double up ingredients etc to make a larger version. Though having said that I did have a bit of pastry left over from this so I used it to make 10 little cheesy crackers just by adding 1 tbsp of grated parmesan cheese, salt and pepper and 1/2 tsp of dried oregano to the left over dough and working it in well. Then I simply rolled it out and cut out 10 little crackers with a cookie cutter and after letting them chill for 30 minutes in the fridge I baked them for 15 minutes till golden.
So here you have two recipes in one today, my Gluten Free Putanesca Tart and also the leftover crackers.
- 95g/3 oz ground almonds
- 95g/3 oz gram flour
- ½ tsp sea salt
- ¼ tsp Bicarbonate of Soda
- 15g/1/2 oz butter
- 1 egg
- handfull spinach leaves chopped
- 1 clove garlic minced
- 2 anchovies chopped
- 1 red bell pepper roasted and skinned or from a jar and chopped
- 3 sun dried tomatoes chopped
- 1 tsp capers chopped
- 1 tbsp olives stoned and chopped
- 2 egg yolks
- 140ml/5 fl oz double cream
- 1 tbsp pesto
- Preheat oven to 180C/350F and grease a 15cm/6" loose base pie tin
- Toss all pastry ingredients in a food processor and whizz together.
- Press the dough into your pie tin making sure it comes up the sides and is well pressed down.
- Chill for 30 minutes in the fridge.
- Blind bake with dried beans or baking weights inside 10 minutes, remove the beans and bake again for further 10 minutes then set aside.
- Scatter schooped spinach on the base of the pie then add the peppers and all other ingredients apart from the egg yolks, cream, pesto and seasoning
- Whisk these together and pour on top of the ingredients already in the pie case
- Bake for 30 minutes till golden and set.
- Serve warm with a green salad.