Gluten-Free Tuesday: Tomato Tart with Parmesan-Rosemary Crust

Name: Gluten-Free Tuesday: Tomato Tart with Parmesan-Rosemary Crust
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 3 leaves About three basil; 113 grams (1 stick) butter, chilled and cut into six pieces ( use 10 tablespoons shortening if dairy-free.); 6 slices deli slices provolone or 4 ounces, grated; 59 milliliters ounces ice water; 4 servings Kosher salt; 2 Tbsps butter or olive oil; 1 large onion, peeled and cut into ¼-inch pieces; 177 milliliters freshly grated Parmesan cheese (omit if dairy-free); 237 milliliters ounces (about white rice flour; 1 teaspoon rosemary, chopped; 1 teaspoons salt (increase salt to 3/4 teaspoons if dairy-free); 59 milliliters 1.25 ounces (about sweet rice flour; 59 milliliters ounce (about tapioca starch; 2 larges tomatoes, about 16 ounces, cut into (about) 1/4-inch slices

This gluten free recipe serves 4. One serving contains 671 calories, 20g of protein, and 43g of fat. Head to the store and pick up kosher salt, parmesan cheese, deli provolone, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

In bowl of food processor, combine white rice flour, cheese, tapioca starch, sweet rice flour, rosemary, and salt. Pulse to combine.

Ingredients you will need

Tapioca Starch

Rosemary

Cheese

Salt

Equipment you will use

Food Processor

Bowl

Add butter. Pulse until no large pieces remain.

Ingredients you will need

Butter

Add water, run food processor until dough forms.

Ingredients you will need

Dough

Water

Equipment you will use

Food Processor

Lightly spray a 10-inch tart pan. Pinch off one-tablespoon pieces of dough and place into bottom of tart pan. When all dough is in the pan, press dough down to cover bottom and sides of the pan. Lightly cover pan with plastic wrap and freeze tart for 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

While tart is chilling, begin the filling: Melt butter in heavy-skillet over medium-high heat and add onions. Stir onions frequently. When onions begin to brown, reduce heat to low. Cook, stirring frequently until onions are soft and very brown, about 30 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Remove tart from freezer and pull off plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bake tart until lightly golden brown, about 20 minutes.

Equipment you will use

Oven

Remove tart from oven and place on wire rack. Increase oven temperature to 425 degrees F.

Equipment you will use

Wire Rack

Oven

Place cheese evenly in bottom of tart. (If dairy-free, lightly brush tart with olive oil.) Spoon cooked onions evenly over cheese and top with tomatoes.

Ingredients you will need

Olive Oil