Adventures in Gluten Free Part Whatever

Newsflash- gluten free pie crust is awesome.  Without gluten, you don't have to worry as much about over mixing the dough.  There's no gluten to activate, so no chance of it getting gummy.  Using just Bob's Red Mill flour and a standard butter pie crust recipe, that I fudged a little because, well, I didn't really feel like running out to by pie weights, I gussied up quite the leek and goat cheese tart.  I found the recipe for Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux) on Epicurious  and tweeked since I didn't have "aged" goat cheese but I did have "regular" goat cheese.  Also, my leeks came from the Whole Foods in Tribeca, not Belgium, but what can you do.

The recipe was a little complex, involving a pre-made leek confit that I did the day before, as well as a home made pie crust.  But the end result was well worth it, especially as my non-gluten-free dinner guest was whole heartedly impressed, without even realizing that the recipe had been tweeked.  You can see the full recipe on Epicurious here as it's not really worth re-writing.  I will say, I didn't use a special spring form pan, I free-styled on a large cookie sheet and I don't think my tart suffered for it.  Ok, perhaps beauty-wise, but not much I swear.