Spiralized courgette & cottage cheese tarts (GF)
FOR THE CRUST:
1 cup almond flour
1/2 cup coconut flour
arrowroot for rolling out dough
1/2 teaspoon finely ground sea salt
1/2 cup cold butter
1 egg white to brush the edges of the tarts
FOR THE FILLING:
200 gr. Organic cottage cheese
Juice of a lime
A small bunch of dill, finely chopped
1 large / 2 small courgettes
Salt and pepper
Heat the oven to 180 C / 350 F.
In a medium bowl, sift and mix together the almond flour, coconut flour and salt until combined. Then, using a food processor, add in to the flour mixture the cold butter and combine well until you get like little peas.
Add the egg and pulse just until the pastry begins to form.
Using your hands, divide the pastry into four balls, then flatten into a disks, cover with plastic film and refrigerate for 20 minutes.
Transfer the pastry to a top work covered with parchment paper. Lightly dust the surface with tapioca and the pastry disks and roll them to fit a 10.5cm. x 2cm-deep tart tin (4in. x 0.8in).
Carefully transfer the disks pastry to the tarts tins, using your fingers to repair any cracks.
Brush the edges of pastry with the white egg.
Bake for 10 to 12 minutes. Let cool completely on a wire rack before filling.
Meanwhile the pastry tarts are baking, prepare the filling.
In a small bowl, mix the cottage cheese, egg, lime juice, half the dill and season well. Set aside.
Cut off the top and bottom of the courgette(s) and spiralize to create ribbons.
Spread the cheese mixture into the pastry cases, then position a courgette ribbon (cut it off if it’s too long) into the centre of the tart, on top of the cheese feeling, and form a rose.
Cook for 5-8 minutes, making sure the courgettes don’t burn. Let the tarts rest for 10 minutes before serving. Enjoy!