Gluten-Free Tomato Tart

20170713_191311 (1).jpgI would like to think that I have come a long way in the realm of food. I used to be a SUPER picky eater. I think it was inherited. My mother was a picky eater, and I was merely emulating her style.

I despised all kinds of foods I had never tried. I was stubborn. I was dead set on hating things.

But gradually I grew out of it, funny how that happens in life.

I changed my perspective on food. Instead of approaching things with a shut off mind, I began to look at new foods with genuine curiosity. I replaced my fierce desire to not like it, to a fierce determination to find a way in which I liked it (liver was probably my biggest test on this, I was set to find a way to enjoy it).

I have come so far. Never in my life would I think that I would eat sashimi. Or onions.

I recall my grandmother making chili growing up, she had to give me an extra bowl to pick out all the stuff I wouldn’t eat (note my mother was the same).

At this point in my life I will try about anything. And I use WAY more vegetables than I ever would have dreamed. But I do have some things that trip me up. For instance, I do like avocados, and I appreciate their nutritional value. But they make me nauseous. I’ve tried.

And tomatoes. I do enjoy tomato-based products, but raw tomatoes are a struggle for me. I think it’s the texture. But I am determined not to give up on them.

So when someone at the market, gave us some tomatoes at the end of the day, I was determined to make something I would like. To continue to be curious and step out of my comfort box.

Pies and tarts are kind of my thing (my business is P3 Polifroni PIES and Pizzas after-all). I’ve been wanting to make a savory tart and I felt like this was perfect opportunity. I still had some goat cheese left from making the ravioli. There was major potential here.

Gluten-Free tomato Tart

Parmesan Tart Crust: 

  • 2 cups tapioca flour
  • 1 cup almond flour
  • 1/2 cup Parmesan cheese
  • 1 egg, room temperature
  • 1/2 cup butter, cubed
  • 1/2 tsp salt
  • 1/2 tsp honey

Goat Cheese Layer: 

  • 4 oz. chevre goat cheese, softened
  • 4 oz. ricotta goat cheese, softened
  • 1 tbsp basil

Tomatoes+Salt+Pepper+Fresh Basil

Let’s Make it Happen: Blend all the crust ingredients together in a food processor to form a ball (if it is too dry add a bit of water, if it is too wet, add a bit more tapioca flour). Refrigerate for 30 minutes.

Once it has chilled, roll it into a circle, between two pieces of parchment. You want it relatively thin.

Mix together the goat cheese’s with basil. Gently smear the goat cheese into the center of the circle.

Slice tomatoes, as thinly as possible (if my husband would have been home, I would have had him use a mandolin). Layer these on top of the goat cheese. Season with salt and pepper.

Bake for 30 minutes, or until crust is golden and browned. Cool slightly. Garnish with fresh basil. Slice, eat and enjoy!

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