Gluten free cherry tomato tart

Summer tart recipe – fresh and sweet cherry tomatoes, cheese, fresh spices from the garden and a crispy shell to make all this hard to resist.
This recipe is gluten free! Since it’s used only gluten free flour, the dough is a bit crumblier than a regular dough, prepared with white all purpose flour. The gluten itself makes a dough so elastic and stretchy and when the gluten is missing the dough turns crumblier than we want. This doesn’t mean that it is not crispy and delicious, thou, it is just a bit harder to work with, especially when it is time to fit it in the baking dish. So, don’t worry if your rolled dough brakes in few pieces, just put it together straight into the baking dish.
Other option for you guys is to use organic guar gum, which is very popular for baking gluten free. If you have some on your hands, just add a tea spoon to the dough and it will turn out less crumbly.
Glutenfree cherry tomatoe tart
Ingredients for the pastry dough (makes 24cm.round pie):
140 grams (5 oz) rice flour
25 grams (1 oz) organic corn flour
½ tea spoon salt
90 grams (3,20 oz) soft butter (unsalted)
1 large egg
2 table spoon cold water
For the filling:
3 large eggs
200 ml. cooking cream
Salt & Pepper
Dry or fresh oregano
Dry or fresh basil
50 grams (2 oz) goat cheese
1 red pepper, chopped
200 grams (7 oz) cherry tomatoes
130 grams (4,60 oz) mozzarella cheese
Glutenfree cherry tomatoe tart

To make the dough:
Combine all types of flour and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your hands and fingers (or in a food processor if you prefer) until the mixture resembles breadcrumbs. Add the egg and knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water, one by one, until dough is wet enough to form a ball, but not too sticky. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
In the meantime prepare the filling:
Take pastry out of the fridge and roll on a floured wooden board or on your counter. Gently fit in the rolled pastry in the greased pie dish, cover bottom and sides of the dish by pressing with your fingers and palms.
In a large bowl, beat lightly the eggs, add cream and season with salt, pepper, oregano and basil. Pour the egg-cream mixture over the pastry. Sprinkle the goat cheese on top and then arrange the cherry tomatoes and red peppers on top of the cheese. Top them with slices of mozzarella cheese.
Bake for about 30 minutes then let cool for a bit before slicing it.

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3 thoughts on “Gluten free cherry tomato tart

  1. Pingback: Asparagus & ricotta quiche | Vessy's day

    • Lynn, you are so right about the rustic character :) . Imperfections are part of the charm of homemade food. You should try out this tart sometime!

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