These gorgeous gum nuts are my pick of the fresh flowers this week. I love how majestic and bold yet humble and beautiful they look. They are a welcoming change to the summery flowers I've been having around the home over the past few months!
Autumn is on its way and the weather has been warm but rainy. I am loving the new season produce and embracing the changing flavours in my cooking. This time of the year always reminds me of autumn in Finland (although I'm obviously talking Northern Hemisphere autumn) when the whole family would join my granny and other relatives and harvest the potatoes that had been growing on granny's land for the past few months. It was such a joy to pick the golden potatoes from the ground and we would enjoy granny's hearty lunch after a hard day's work. I have wonderful memories from those times.
The scent and flavour of this potato and rutabaga tart are inevitably autumny. I love the sweetness of rutabaga combined with the rosemary and nutmeg. This is a perfect autumn dish!
Potato and Rutabaga Tarts
370g potatoes, mashed
35g brown rice flour
70g plain gluten-free flour
1 tsp gluten-free baking powder
pinch of sea salt
1 large free-range egg white
50ml olive oil
250g rutabaga, coarsely grated
250g smooth, low-fat ricotta
1 large free-range egg
pinch of sea salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
pinch of ground nutmeg
1. Preheat your oven to 175C. Grease and flour four (14cm) fluted tart tins.
2. Combine the base ingredients in a bowl and knead lightly until smooth and thoroughly mixed. Refrigerate for 10-20 minutes.
3. Combine all ingredients for the filling and set aside.
4. Divide the base dough into 4 equal portions and press evenly into the tins. Refrigerate for 10 minutes.
5. Fill the tart cavities with the filling and bake for 40 minutes. Cool on a wire rack before serving.