Nouveau Baking Pasta Frolla

Makes enough dough for 10-inch tart

Dry Flour Ingredients

½ cup prewashed quinoa

½ cup dry chickpeas

½ cup tapioca flour

¼ cup coconut or palm sugar

¼ cup flax seeds

1 tablespoon psyllium seed husk powder

½ teaspoon sea salt

½ teaspoon baking powder

¼ teaspoon baking soda

Fat and Wet Ingredients

10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small pieces

¼ cup cold sour cream

1 tablespoon raw apple cider vinegar

Using a high-powered blender, Vitamix, grind the dry ingredients into a flour. (about 1 minute on high speed). Sift the flour through a sieve into a mixing bowl, and regrind and add to the flour whatever fines won’t go through the sieve.

Add the flour to a food processor. Pulse in the butter pieces for 8 pulses. Add the sour cream and vinegar stirred together. Run the processor until the dough leaves the sides of the bowl.

Divide into two pieces and flatten each into a disk and wrap in freezer paper or plastic. Chill for ½ hour before rolling. Alternatively, you can press the dough into tart pans, chill and blind bake.

I like to roll the dough out between two floured pieces of parchment paper. A pressed crust is easy, but it’s hard to get a consistent thickness.

Blind Baking

Preheat your oven to 350°F (175°C).

Lightly dust your work surface with gluten-free flour.

Roll out the chilled disk to a thickness of about 1/8 inch (3 mm).

Cut the dough into circles or shapes that fit the size of your tart pans or pie dish. Gently press the dough into the tart pans, making sure to press it into the corners and up the sides. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.

Chill the dough in the freezer for ½ hour

Bake the crust for 10-12 minutes or until it is lightly golden brown. Allow the crust to cool completely before filling it with your desired filling.