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Gluten-Free Tuesday: Tomato Tart with Parmesan-Rosemary Crust Recipe
Ingredients (19)
- For the Crust:
- 4 ounces (about 1 cup) white rice flour
- 3/4 cup freshly grated Parmesan cheese (omit if dairy-free)
- 1.25 ounces (about 1/4 cup) sweet rice flour
- 1 ounce (about 1/4 cup) tapioca starch
- 1 teaspoon rosemary, chopped
- 1/2 teaspoon salt (increase salt to 3/4 teaspoons if dairy-free)
- 4 ounces (1 stick) butter, chilled and cut into six pieces ( use 10 tablespoons shortening if dairy-free.)
- 2 ounces (1/4 cup) ice water
- 2 tablespoons butter or olive oil
- For the Filling:
- 1 large onion, peeled and cut into ¼-inch pieces
- 6 slices deli slices provolone or 4 ounces, grated
- 2 large tomatoes, about 16 ounces, cut into (about) 1/4-inch slices
- nonstick cooking spray
- Olive oil
- Kosher salt
- About three basil leaves
- 2 tablespoons butter or olive oil
Directions
Learn how to make this recipe at Serious Eats