My love of tarts is newfound. Somehow it required omitting traditional crust from my life to truly understand and appreciate its versatility as a completely delicious blank canvas. In general, my favorite flavors are those that skirt the line between sweet and savory, and I think tarts lend themselves perfectly to that. Plus, as baking goes, they are incredibly easy to make, and can easily be suited to breakfast, lunch, or dinner. Are you with me on tarts yet?
I’ll admit, the tamarind here was an accident. Well, maybe accident isn’t the right word… it was more of a challenge. My partner and I cook quite a bit and his newest kitchen obsession is Pad Thai. He was recently reading recipes and came to the conclusion that what he’d been missing was tamarind paste, which he protested purchasing by suggesting that we surely could find no other use for it. Then the bell sounded and Eye of the Tiger played from the skies and I donned a black satin robe and stepped into the ring (kitchen). Foodie challenge accepted, y’all.
The most important detail of this treat is the tamarind and chèvre spread. Though in varying degrees, both of those ingredients are naturally tart. That means your taste buds are going to need something sweet to balance the gentle pucker, and sugar is key. But too much sugar is going to overpower the savoriness of the rosemary scented cornmeal and will turn your chèvre into a frosting rather than a well balanced spread. I generally try to limit my sugar intake across the board, so the recipe I’ve written only calls for one tablespoon. But please taste your mixture before you top your crust with it, especially if you’re sensitive to tartness- you may decide that you’d like more sugar than what I suggest.
With all of the beautiful strawberries glowing on recent grocery store shelves, this combination was a no-brainer. It lives perfectly between sweet and savory, with the surprisingly bright addition of tart tamarind. All on a delicious golden brown gluten free crust. Enjoy!