Tuesday, August 7, 2012

Summer Tomato Tart

I seem to be on a tart roll lately..maybe because it tends to be be easy to make, pretty to look at, and delicious to eat ;)

This recipe for the tomato tart I saw over at cannelle vanille (whose blog is beautiful by the way), and I immediately knew that I had to make it.  We recently started getting our produce from the folks over at farm fresh to you, and I have to say that it's been amazing.  It's so nice to wake up to a box full of organic produce once every couple of weeks!  It's kind of exciting to open the box, wondering what kind of veggies and fruits we were going to have to try to cook with that week.

Needless to say, we got a wonderful assortment of heirloom tomatoes in our stash so I knew I had to use them for this tart.

The tart  does have a thin layer of arborio rice in it, as well as some rice flour in the dough,.  I love that the tart is gluten-free, but I definitely serve it to Cy on days I know he's going to be playing basketball so I know that he can take the extra carbs.

Since we also had some avocados and beets in our produce box, served it with a little of this on the side ;)

{Summer Tomato Tart Recipe}

Rice and Almond Short Dough

55 grams (1/3 cup) sweet rice flour
50 grams (1/3 cup) superfine brown rice flour
50 grams (1/3 cup) almond flour
40 grams (1/3 cup) potato starch
1 grams ( 1/4 tsp) xanthan gum
3 grams (1/2 tsp) salt
115 grams (1/2 cup) cold butter, cut into small pieces
1 egg, beaten

In the food processor, pulse together the six first ingredients. Add the cold, diced butter and pulse about 10 times or until butter is cut into the flour into small pieces. Add the beaten egg and pulse until lightly comes together. Turn the dough onto your work surface and press it together. Wrap it in plastic wrap, flatten it and form it into a disk and refrigerate for about an hour.

Roll the pastry between two sheet of parchment. It is very delicate so it's easier to use parchment. Fill the tart mold with the pastry and cut the excess dough. Refrigerate the dough for about 30 minutes.

Cover the tart mold with a piece of parchment and place pie weights or beans on top to blind bake it. Bake in a 350F oven until edges start to brown, about 30 minutes. Remove the pie weights and bake for another 5-7 minutes.


2 cups cooked arborio rice
10 grams (1/2 cup) parmesan cheese, grated
1 Tbs olive oil
450 grams (1 lb) Heirloom tomatoes, sliced

Mix the first 5 ingredients in a bowl. Fill pre-baked tart mold with it. Arrange the sliced tomatoes on top.


50 grams (1/2 cup) gluten free breadcrumbs
20 grams (2 Tbs) almond flour
5 grams (1/4 cup) parmesan cheese, grated
20 grams (2 Tbs) olive oil
Parsley, chopped
Thyme, chopped
Basil, chopped

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