This tantalizing taste of summer holds the secret to a colorful, crowd-pleasing gluten free tomato tart, not to mention a great, easy-to-make GF crust that you’ll want to repurpose.
Gluten-Free Tomato, Basil, and Gruyère Tart Recipe
MAKES 1 (10-INCH) TART Start the crust at least six hours before you plan to use it. Once baked and wrapped in plastic, it will keep four days in the fridge.
For the Crust:
- 1 cup 2 sticks cold unsalted butter, cubed
- 2-1/4 cups gluten-free flour (we like Bob’s Red Mill 1–1), plus more for dusting
- 2 eggs
For the Pesto:
- 2-1/2 cups loosely packed basil leaves
- 2 cloves garlic
- 1/2 cup pine nuts
- 3/4 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper
- Olive oil
- 9 ounces Gruyère cheese
- 1 (6-ounce) jar olive tapenade
- 2 cups assorted cherry and grape tomatoes, sliced into thin rounds
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter with the flour and mix on the lowest setting until the mixture looks like damp cornmeal, 2 to 3 minutes. Add the eggs and mix on high until you can no longer see the liquid of the eggs, then mix for 1 minute more. The dough should be cold to the touch and sticking to both the sides of the bowl and the paddle.
Turn the dough onto a counter lightly dusted with gluten-free flour. Knead the dough until it’s very smooth, then shape it into a disk, wrap in plastic wrap, and refrigerate for at least 6 hours or up to overnight.
Remove the dough from the fridge.
Make the pesto: In a food processor or blender, combine the basil leaves, garlic, pine nuts, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Puree to a very thick paste, then slowly add the olive oil, a few tablespoons at a time (to 1/3 to 1/2 cup total), until the pesto becomes a spreadable paste. Season to taste with salt and pepper.
Shred 3 ounces (one-third) of the Gruyère. Slice the remaining block of Gruyère into 1/4-inch-wide rectangles, then cut diagonally into triangles.
Preheat the oven to 375°F. Dust the counter with gluten-free flour. Roll out the dough to a disk 11 inches in diameter and 1/4 inch thick and drape it over a 10-inch round tart pan. Trim any excess dough by rolling a rolling pin over the top edge of the pan, then gently press the dough into the bottom of the pan. Cover the dough with parchment paper, then fill the parchment with rice and bake for 7 minutes. Remove the parchment and rice, return the crust to the oven, and bake for 5 minutes longer.
Remove the crust from the oven. Spread the tapenade evenly over the crust. Evenly distribute the shredded cheese over the tapenade. Gently top with the pesto. Arrange the cheese triangles over the pesto in a decorative pattern, then fill in the pattern with the tomato slices and bake for 15 minutes. Let cool for 10 minutes, slice, and serve.
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Photography Kate Zimmerman