Tomato Tart

Tomato Tart

Since my last post, I finished planning my wedding and got married! So we have been a tad busy.
One of the many perks of getting married is that you get wonderful toys from your registry. The one I was looking forward to the most was a food processor.

When baking gluten free, the food processor is just such a gift. So now that I have my handy FP, I have begun experimenting and today’s experiment was a tomato tart.

Tomato Tart

June 14, 2017
: 4
: 15 min
: 12 min
: 28 min
: Medium

By:

Ingredients
  • For crust:
  • 2 cups almond flour (meal)
  • 1/2 cup tapioca flour
  • 1 egg
  • just under 4 tbsp of butter
  • 2 tsp miso paste
  • For filling:
  • tomatoes or cherry tomatoes
  • mozzarella (fresh)
  • 1/2 cup parmesan cheese
  • olive oil to drizzle
  • fresh thyme
  • salt
  • pepper
  • Dijon mustard
Directions
  • Step 1 In a food processor place the flours, butter, and miso paste. Let this form a crumble.
  • Step 2 When the crumble has formed add the egg.
  • Step 3 Pulse until a ball forms in the processor. Remove and form it in the tart pan.
  • Step 4 Preheat oven to 350F
  • Step 5 Once the tart is formed to the pan, poke holes with a fork in the base of the tart. Bake for 10-15 minutes.
  • Step 6 Remove from oven, put a thin layer of the dijon on the bottom of the tart.
  • Step 7 Fill the tart with the tomatoes, thyme, mozzarella, and parmesan.
  • Step 8 Drizzle the top with olive oil, sprinkle with salt and fresh ground pepper.
  • Step 9 Bake for 20-30 minutes. If you see the crust beginning to brown too much then it may be done.
  • Step 10 ​Enjoy!


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