Gluten-Free Heirloom Tomato Tart with Pecorino Crust
- Yield 8 servings
Shauna James Ahern, author of popular food blog Gluten-Free Girl and the Chef, shares her recipe for a gluten-free summery tomato tart.
- 60 grams Aherns AP flour (approx. 2 oz)
- 40 grams fine almond flour (approx. 1.5 oz)
- 4 tablespoons unsalted butter, cut into 1/2 cubes and chilled thoroughly
- 1/2 teaspoon guar gum
- 2 cups grated Pecorino romano (or Parmesan)
- 2 tablespoons ice water
- 225 grams soft chevre (approx. 8 oz)
- 2 tablespoons basil, finely chopped
- 2 large heirloom tomatoes, sliced
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
Note: Aherns AP flour is Shauna’s special flour mix you can learn to make on her blog, gluten-free girl and the chef.
- Combine the salt, AP flour, almond flour, guar gum, butter, and romano cheese in a food processor. Pulse, briefly, until the butter pieces are roughly the size of peas. Add the first tablespoon of ice water and pulse. If the dough feels dry, add the second tablespoon. Do not add too much water. (You don’t want a wet dough; the dough should merely stick together when you pinch it between your fingers.)
- Tumble the dart dough out onto your tart shell. Press it into the pan with your fingers. Press all along the bottom, then push the dough up the sides of the pan. Make the dough uniform thickness. Chill it in the freezer for at least 15 minutes.
- While the tart shell is chilling, preheat the oven to 375F. Prick the bottom of the tart shell with a fork. Bake for 15 minutes, then check to see if any part is puffing up. If so, use that fork again. Bake until the tart shell is brown and firm, about 10 more minutes. Pull the tart shell out of the oven and allow it to cool.
- Mix the chevre and basil together, then spread it evenly over the bottom of the tart shell. Arrange the tomato slices over the chevre. Drizzle with olive oil and sprinkle with sea salt.
—Recipe by Shauna James Ahern and adapted from Ashley Rodriguez