Pear and Cheese Tarts (Grain-Free and Paleo Crust)

I now officially love Superbowl Sundays. But not for the typical American reason. In fact, this year I lied to several people about having too much homework to do to attend Superbowl parties (sorry mom and dad).

As a result, I had the house to myself and full reign in the kitchen to try out some “inventions” I’ve been itching to try.

With the Superbowl playing in the background (I had to see if I was winning any block games!), I set to work. By the time 4th quarter rolled around, I had my own array of Superbowl foods to eat all by myself. Including this. 

I believe a new tradition has just been born 🙂

Pear and Cheese Tarts (Grain-Free and Paleo Crust)

Ingredients:

1 cup tapioca flour

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp oregano

1/2 tsp salt

pepper

1 egg

1/4 cup water

——-

1 cup shredded cheese (I used a mixture of mozzarella and gorgonzola)

1 large pear

optional: balsamic vinegar

optional: basil

Directions:

Preheat the oven to 375 degrees. In a large bowl, combine tapioca flour, onion powder, garlic powder, oregano, salt, and pepper. Add in the egg and water and mix altogether for about 20 seconds (do NOT add extra water). The dough will be oddly gooey and slippery (don’t worry- it doesn’t stay this way). Transfer dough to a greased baking pan and allow to spread. Bake in the oven for 5 minutes. Take out, add on a layer of cheese and then top with pears. Place back in the oven for 10 more minutes. If desired, top with a sprinkle of balsamic vinegar, basil, salt, and pepper before serving.

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