It has been a while. 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. What you will need:
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 1. In a food processor place the flours, butter, and miso paste. Let this form a crumble. 2. When the crumble has formed add the egg. 3. Pulse until a ball forms in the processor. Remove and form it in the tart pan. 4. Preheat oven to 350F 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. 6. Remove from oven, put a thin layer of the dijon on the bottom of the tart. 7. Fill the tart with the tomatoes, thyme, mozzarella, and parmesan. 8. Drizzle the top with olive oil, sprinkle with salt and fresh ground pepper. 9. Bake for 20-30 minutes. If you see the crust beginning to brown too much then it may be done. Enjoy! Comments are closed.
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AuthorA native Montrealer who is documenting gluten free recipes from her new home in Virginia. Archives
May 2017
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