I was delighted to discover some heirloom tomatoes at the Noosa Farmers Market when I recently visited. I purposely put them in the back of my car for the trip home to avoid eating them all. They were sweet and full of flavour. Once home, they were turned into a quick easy tart. Super easy and great for a late breakfast or light lunch. For a non gluten free version you could use 1-½ cups of plain wholemeal flour in place of the gluten free flours and omit the xantham gum.
Gluten Free Tart with Heirloom Tomatoes
By La Tartine Gourmande
1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
1.5 teaspoons xantham gum
0.5 teaspoon sea salt
7 tablespoons (100 g) cold butter, diced
4 (or more as needed) tablespoons cold water
In the bowl of a food processor, combine the flours, xantham gum and salt
Add the butter and use the pulse option to work this mixture into crumbles
Add the egg and continue to pulse
Add the water, one tablespoon at a time and work until the dough detaches from the bowl
Transfer to a bowl and cover. Refrigerate for 1 to 2 hours.
Before rolling out allow the pastry to come back to room temperature
¾ cup ricotta cheese
salt and pepper to season
heirloom tomatoes (approximately dozen) sliced and let to rest of paper towel to absorb juices
greens to garnish
30 gms sheeps milk feta crumbled
egg beaten (for washing)
Preheat oven to 185 degrees celcius
Place the dough between two sheets of baking paper and roll out to a round shape approximately 30 cm in diameter
Gently lift the rustic pastry circle to the baking tray using the sheet of baking paper underneath
Season ricotta with salt and pepper to your liking
Spread fresh ricotta over the pastry base
Do not spread the ricotta right to the edge of the pastry instead leave approximately 5cm clear from the pastry edge
Place the slices of tomato over the ricotta overlapping them slightly as you go
Sprinkle crumbled sheep’s milk feta over the tart
Fold the edges of the pasty circle in to create a rustic looking free form pie
Season with freshly ground black pepper
Brush the folded over pasty edges with beaten egg
Place in oven and cook for approximately 30 minutes or until the base of tart is cooked through.
Serve with green salad
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is smashing i...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
- December (1)
- November (2)
- October (4)
- September (4)
- August (3)
- July (2)
- June (4)
- May (3)
- April (4)
- March (4)
- February (4)
- January (4)
- December (4)
- November (6)
- October (8)
- September (5)
- August (5)
- July (6)
- June (10)
- May (12)
- April (15)