Gluten free tart crust
This simple gluten free tart crust is great for anyone who needs to avoid regular wheat-based pie crusts or just wants something different on the table. Easy to make and works with any savory filling.
Servings 6 people
Calories 100kcal
Ingredients
- 2 cups shredded hash brown potatoes thawed and pressed dry to remove extra water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup parmesan cheese
- 2 egg whites
Instructions
- Preheat the oven to 350. Lightly grease a 9-inch pie plate and set aside.
- In a medium bowl, add the hash browns that you've squeezed as dry as possible, salt, pepper, parmesan and egg whites.
- Stir to combine and transfer to the pie plate. Use a measuring cup or your hands to press the potatoes into an even layer across the bottom and up the sides of your pie plate.
- Fill with your filling of choice if it will bake in a similar time frame or bake the crust unfilled for a few minutes before adding your filling if the filling needs less time to cook. The crust needs to bake 35-40 minutes until golden brown so do the math and plan accordingly.
Nutrition
Calories: 100kcal