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Gluten Free Tomato Tart with Rich Savory Pie Crust
GLUTEN-FREE ON A SHOESTRING11Ingredients
25Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 3/4 cups all-purpose gluten-free flour (my Better Than Cup4Cup blend is best, scroll down, plus more for dusting)
- 3/4 tsp. xanthan gum (omit if your blend already contains it)
- 1/2 tsp. kosher salt
- 8 Tbsp. unsalted butter (roughly chopped, into large chunks and chilled)
- 1 egg (60 g, out of shell, separated)
- 1/2 cup cold water (iced, ice cubes don’t count in volume measurement, plus more by the tablespoon as necessary)
- 3 oz. grated Gruyère cheese (or another semi-hard cheese)
- 1 1/2 lb. tomatoes (ripe but firm, preferably a mix of beefsteak and plum, sliced 1/4 inch thick, about half seeds from each slice removed)
- 12 leaves fresh basil
- 1 1/2 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
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