Hazelnut Tartine ~ Roasted Peppers Eggplant Basil

Updated: May 12

Season/ Use seasonal vegetables

Prep time: 20 minutes

Cook time: 30 -45 minutes

Hazelnut Crust

3/4 cup Super fine rice flour, more for dusting

1/4 cup millet flour

3 tbsp. hazelnut flour

2 tbsp. ground chia seeds

1 tsp. chopped parsley

1 tsp. fresh thyme leaves

3/4 tsp. sea salt

1/4 tsp. ground pepper

1 stick cold unsalted butter, cut into small cubes

6-8 tbsp. ice water


Roasted Vegetables

2 peppers, roasted

2 Japanese eggplants, preferable , Sliced longways

1/2 cup fresh basil leaves, for garnish

Lemon juice to drizzle on top of Tartine

Flaky salt to taste.


Roast peppers in a 450 oven, until blackened, about 45 minutes. Can be made a day ahead. When cool enough to handle, peel off the skin and remove seeds. If that seems daunting, slice peppers raw and remove seeds, then roast with a bit of olive oil.

Roast eggplant at 450 for about 20 minutes.



Crust : Combine first nine ingredients in a food processor. Pulse a few times. Add the cold butter in small chunks, and pulse a few times. Do not over mix this. Add 6 tbsp. of ice water and pulse again. press the dough together and see if it comes together. If it appears crumbly, add a little more ice water.


Transfer the dough to to a surface ( marble is always good for baking, it keeps the dough cool). Knead a couple of times. Press the dough into a square, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.


Preheat your oven to 375. Dust your surface with extra rice flour . I like to add a little flour to my rolling pin as well. Roll the dough into a rectangle about 7x 10 ". Work quickly as not to warm the dough. Transfer the dough to a baking sheet lined with parchment paper. Trim the edges for a cleaner border. Chill the dough in the freezer for 20 minutes.


Bake for 20-30 minutes, or until golden brown. Let cool before cutting into pieces.


Add roasted vegetable of your choice on top of Tartines. Garnish with some fresh herbs salt, and fresh lemon juice.


Cooks note: You can top with anything you like . Think of it as a blank canvas.


The hazelnut crust was inspired by Aran Goyoaga, who is a gluten free chef.



©2018 by Laurie Richardone

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