When seeking inspiration for a pre-dinner nibble to share with friends recently, all I had to do was look up … up is where the avocados hang from our tree. So that’s where I started.
I had some tiny tartlet cases handily sitting in their airtight container – what a blessing - and a ripe avocado from said tree in the fruit bowl.
And hallelujah, there was a jar of lovely organic, gluten-free miso in the fridge, some flying fish roe in the freezer, green onions and a cucumber in the vegetable crisper.
Pretty soon we were tucking into the very tasty combination of crisp gluten-free pastry cases filled with creamy avocado, the mellow seasoning of miso, bursts of saltiness from the fish roe and a bit of crunch from the cucumber and green onions.
Morale of the story? Look up – you never know from where your inspiration will come!
Rosie
MISO AND AVOCADO TINY TARTLETS
Makes around 60
75 gm white rice flour
Extra white rice flour for dusting
75 gm brown rice flour
75 gm besan (chick pea) flour
¼ teaspoon salt
½ teaspoon castor sugar
120 ml water
70 ml olive oil
Sea salt flakes for sprinkling on rounds
Preheat oven to 175°C. Line two baking trays with baking paper.
Sift dry ingredients together and combine well. Add oil and warm water and mix with a fork until well combined. Knead lightly until the mixture comes together adding a little more water if too dry, a little more white rice flour if it is too wet.
Divide dough into two and in two separate batches, in between two sheets of non-stick baking paper, roll out the dough to around 2-3mms thick. Cut into rounds with a 5cm biscuit cutter.
Line around 60 mini tartlet or mini muffin tins with the pastry rounds. Bake for approximately 12 minutes or until golden brown.
When cool enough to handle, remove from tins and cool on a rack.
Allow to cool completely before storing in an airtight container. Any left overs will keep in a cool dark place for up to a month.
Filling
Makes enough to fill around 30 tartlets.
1 large, ripe avocado
1 tablespoon Miso*
1 green onion, finely chopped
1 Lebanese cucumber
4 tablespoons tobiko (flying fish roe, available from fish and Japanese markets)
Mash avocado with a fork and blend in the miso and green onion.
Take ½ the cucumber, seed and finely chop it. Add to the mix along with 2 tablespoons of the tobiko.
Cut the remaining half a cucumber in half lengthways and finely slice.
Spoon the filling into the tartlet cases and top each one with some tobiko and a slice of cucumber.
* We used Enokido Miso Dengaku Honey Miso