Angèle Ferreux-Maeght

This vegan and gluten-free gnocchi is surprisingly light and pillowy. Parisian chef Angèle Ferreux-Maeght binds the simple sweet potato dough with cornstarch instead of eggs.
Chef Angèle Ferreux-Maeght’s nutty tart, made with almond flour and hazelnuts, is the perfect dessert for a late-summer dinner party because there’s no oven required. Sweet, gooey dates hold the crust together, and the entire dish can be prepared a day in advance and pulled out of the fridge right before you eat. Slideshow: More Pie and Tart Recipes