One of my favorite birthday gifts this year was Aran Goyaga’s cookbook Small Plates and Sweet Treats. Aran is the beautiful mastermind of the food blog Cannelle et Vanille. It’s so gorgeous I can’t even handle it. Every single one of her photographs makes me want to jump into them, taste the food, and experience the lovely warm and bright atmosphere that she creates. She makes gluten-free food look decadent and chic. Can you tell I love her? Yes. I do. Gush, gush, gush. She is major.
One of the recipes in the book that caught my eye immediately was her Swiss Chard, Pear & Gruyere Tart. However, true to form, I did not have a lot of what the recipe called for. My fancy gluten-free flour supply was rather low, but I did have almond meal. I scoured the pantry and my fridge looking for other things that could make it work! You can’t stop a girl on a mission to make a tart. It’s just not possible.
I started off with my trusty almond meal crust. Since it’s made with almonds, it has a buttery and rich taste even though the recipe contains no butter. I, against my better judgement decided to make four tartlets when I should have made five. You should make five. It gets messy when you make four. You’ll see.
You saute your veggies with white wine and olive oil. You whisk together eggs and cheese and coconut milk. You slice up your pears and shred more cheese. It’s a sexy process.