Gluten-Free Italian Bruschetta Pie
Gluten-Free Italian Bruschetta Pie
Crust:
1 3/4 cup (+ for dusting and handling) Pamela’s Gluten-Free All Purpose Flour
8 Tbs. ice cold salted butter, cut into 1/2″ cubes
1 Tbs. white vinegar
2 eggs
3 Tbs. ice cold water
Working quickly, so as not to melt the butter, toss the chunks in with the flour.
Then smash and smooth them with your fingers.
Then create crumbles (this is all quick – we want to keep the butter cold).
Add the vinegar and eggs. Swirl with your fingers and gently begin to drizzle in the water to create a dough ball. It may seem tough, but it’s actually not.
Don’t handle the dough too much and don’t add too much liquid.
Once the dough ball is formed, cover it in plastic and chill for 2-3 hours.
Topping:
1/4 cup grated Parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, sliced
1/4 cup Kalamata olives (no pits), whole or sliced
1 cup baby kale, torn
freshly ground pepper
Preheat oven to 425 degrees.
In a medium bowl, whisk together all the topping ingredients to form a chunky “paste.”
Remove the chilled dough from the fridge and place the dough-ball “disc” between two sheets of parchment.
Roll out into a large, but somewhat thin disc.
Leave on one sheet of parchment and spread the topping over the crust.
Bake for 20-25 minutes, until bubbling and crispy brown.
Allow to cool before slicing.
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