Gluten-Free Tomato Tart - Recipe for Gluten-Free Tomato Tart
Source : Teri Gruss, MS, Your About.com Guide to Gluten-Free Cooking
Similar to a quiche, this gluten-free tomato tart recipe is rich enough to serve as an entree. It works equally well as a side dish, served with a light poultry or fish dinner. The gluten-free tart crust is easy to work with and has a rich, buttery flavor.
This recipe is an adaptation of Tomato Zucchini Tart, which appears in The Tomato Cookbook by Victoria Lloyd-Davies.
Ingredients:
2 medium peeled, thinly sliced tomatoes
1 cup sliced, blanched zucchini
2 lightly beaten large eggs
2/3 cup half and half, or dairy free substitute (I use organic coconut milk)
1/4 cup thinly sliced green onions
1 tablespoon fresh, minced chives
1 tablespoon fresh, minced thyme
1 tablespoon fresh, minced sage
Salt and pepper to taste
1/4 cup shredded Swiss cheese
1 partially baked gluten free tart crust (recipe below)
Preparation:
• Preheat oven to 375° F.
• Place the partially baked tart shell (still in the tart pan) on a baking sheet.
• Place sliced tomatoes and zucchini on the bottom of the tart crust.
• Combine the lightly beaten eggs, half and half (or milk substitute), green onions, chives, thyme and sage.
• Add salt and pepper and whisk to blend.
• Pour the mixture into the tart crust and sprinkle shredded cheese evenly over the top.
• Bake 30-40 minutes or until the filling is set and top of tart is golden brown.
• Let cool for several minutes.
• Carefully remove tart from the pan, pushing up on the bottom of the pan.
Yield- 4 to 6 servings
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Gluten-Free Savory Shortcrust
This buttery and tender savory gluten-free shortcrust recipe is adapted to gluten-free cooking from a recipe which appears in Artisan Patisserie for the Home Baker by Master Baker Avner Laskin. Use Savory Gluten-Free Shortcrust to make delicious tarts and quiches. A food processor makes this recipe extremely fast and easy! Freeze dough for up to 2 months- an ideal make-ahead recipe for busy gluten-free cooks!
Ingredients:
1/2 cup cold butter, cut in 1 tablespoon pieces
1/2 teaspoon salt
1 large egg
1 tablespoon ice water
1/4 cup almond meal (see tips)
1/4 all purpose gluten-free flour mix (I used Bob's Red Mill Pizza Crust
Mix with good results)
3/4 cup light buckwheat flour OR sorghum flour
Preparation:
• Preheat oven to 375° F / 190°C
• Add butter pieces and salt to a food process and pulse until combines and smooth.
• Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
• Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
• Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper.
• Lightly dust the ball with flour and shape into a disk.
• Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling.
• If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag.
• Label, freeze and store for up to 2 months.
• If the dough is for immediate use continue with directions.
• Roll the dough between 2 sheets of lightly floured waxed paper.
• Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto the tart pan or pie plate.
• Gently peel back the waxed paper and press the dough into the pan.
• If the dough tears just patch with pieces of dough.
• If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough-this creates a nice thick top edge for the crust.
• Bake in preheated oven for 15 minutes or until crust is light golden brown.
Tips-
• Save money- make your own fresh almond meal
• Tart pans with removable bottoms with fluted edges make great looking quiche crust and the removable bottom makes cutting and serving quiche very easy!
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