Ingredients: |
Ingredients: For the pastry crust:
1/2 cup tapioca flour + more for dusting
3/4 cup white or brown rice flour
1/4 cup sorghum flour
1/2 cup cornstarch
1/4 cup glutinous rice flour
1/4 teaspoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons guar gum
1 1/2 sticks cold or frozen butter, diced into 1/2″ pieces
2 large eggs, cold
For the filling:
2 pints (about 30 to 36 pieces) cherry tomatoes
2 white onions, cut in wedges or crescent-shape
2 large eggs
1 teaspoon herbes de Provence (savory, marjoram, thyme, basil, fennel seeds and pollen)
1 tablespoon glutinous rice flour
1/4 cup whole milk
1/4 cup cream
1 1/2 cups Gruyère cheese, finely shredded
sea salt to taste
fennel flowers for garnish
|
Directions: |
Directions: To make the pastry crust, add the first eight ingredients in the bowl of a food processor and pulse five times. Add the cold butter and pulse ten times until the mixture resembles very coarse sand. Add the two eggs and pulse until dough comes together to form a loose ball. Turn the dough in a floured work surface. Knead it a couple of times and divide the dough into three disks, if making 6″ tarts. If making 9″ or up to a 12″ tart, divide the dough into two disks. Wrap in plastic and refrigerate for at least 2 hours or up to 2 days.
Meanwhile, preheat your oven to 375 F (190 C). Take dough out of the refrigerator and unwrap the plastic. Roll it out on the plastic wrap to about 1/4-inch thick, making sure it’s about a couple of inches in diameter larger than your tart pan. Using the plastic as an aid, lift your dough and invert gently on a tart pan with removable bottom. Roll your pin on top to cut out excess dough. Remove plastic and excess dough. Refrigerate for 15 minutes. Blind bake by covering with parchment and pie weights (use ceramic ones or dry beans). Bake for 10 minutes. Let cool. The tarts can be made up to 2 days in advanced. If not yet using, store in refrigerator covered loosely with aluminum foil.
To make the filling, preheat the oven to 375 F (190 C). Line a baking sheet or roasting pan with aluminum foil. Place the cherry tomatoes on the prepared pan, drizzle with olive oil and sea salt, and roast until slightly tender, about 15 to 20 minutes. Set aside to cool.
Meanwhile, heat pan with olive oil over medium. Sauté the onions until tender and slightly browned on the edges, about 4 to 5 minutes. In a bowl, whisk together the eggs, herbes de Provence, glutinous rice flour, milk, cream, half the amount of Gruyère cheese, and about 1/2 teaspoon salt. Fill the tart crust with the cherry tomatoes and onions. Pour the custard over it and top with remaining Gruyère cheese.
If desired, protect the edge of your crust by wrapping around it a pie crust protector or make your own with a thin sliver of aluminum foil. Bake at same temperature, 375 F (190 C), about 20 to 25 minutes, until the filling is bubbly and golden. Let it cool slightly before cutting. Garnish with fennel flowers. |
This recipe for Cherry Tomato, Gruyere and Camelized Onion Tart is from