Gluten Free, Lactose Free Tomato Tart

GLUTEN FREE, LACTOSE FREE TOMATO TART

Drukāt/Print

Porcijas: 4-6

Sastāvdaļas

For tart crust:

240 gr universal gluten-free flour mix*

1/2 tsp xanthan gum*

1/2 tsp salt

1/2 tsp oregano (dried)

1/2 tsp rosemary (dried)

1/2 tsp basil (dried)

100 gr butter (cold, lactose free)

1 large egg yolk (save egg white for filling)

70 ml water (ice cold)

For filling:

130 gr salami (lactose free, gluten free)

400 gr tomatoes

1 small onion

4-5 tbsp tomato sauce (gluten free)

2 eggs + 1 egg white (leftover from the crust)

100 ml rice cream for cooking* (lactose free, gluten free)

1/4 tsp salt

1/4 tsp black pepper

1 tbsp parsley leaf (finely chopped)

1/2 tsp thyme (fresh)

70-100 gr Mozzarella cheese (grated, lactose free)

Pagatavošana

For tart crust:

Place flour, xanthan gum, salt, oregano, rosemary and basil in a food processor with a chopping blade attached. Blend everything a little so all ingredients mix well;
Cut cold butter into a smaller pieces and place it into the food processor. Blend until the butter is completely mixed with the flour (after it is blend enough the dough should be completely crumbly, with no visible butter pieces);
Whisk the egg yolk together with an ice cold water in a smaller bowl;
Place the dough into a bowl, add the whisked egg and mix everything together (knead the dough by hands so that there are no dry lumps);
Take a tart baking tin (~25cm in diameter) and press the dough evenly with your fingers around the tin (if the regular gluten containing dough could be easily rolled out, then this one is much easier to press with your hands). It should be medium thin (~ 3mm) and also it should have higher, slightly thicker edges (if you want the edges to be at the same height, you can trim them);
Prick the bottom of the crust several times with a fork to prevent puffing up during the baking and place it in the freezer for 30min;
Meanwhile – preheat the oven to 200°C;
After the crust is chilled, place it in the oven (in a medium level) and bake it for 15min. In the meantime – start preparing the filling.

For filling:

Cut salami, tomatoes and onions into thin slices;
When the tart crust is baked for 15 minutes, remove it from the oven and fill it;
Spread the crust base with tomato sauce. Then place half of all sliced tomatoes in one layer, make the next layer of salami, then in next layer use rest of tomatoes and top it with layer of onions;
Whisk eggs with rice cream, salt, black pepper and parsley leaves. Pour over tomatoes, onions and salami, sprinkle over some chopped thyme;
Place the tart back into the oven and continue to bake it for about 25min at 200°C;
Then sprinkle cheese over the tart and bake it for another 5min;
When the tart is ready, it can be served hot or cold.

Piezīmes

-In this recipe are used gluten-free Doves Farm fine flour, which does not contain thickeners - resin (if you use another gluten free flour mix which contains thickener, you don't need to add extra xanthan gum).

-Because gluten-free flour does not contain gluten, which holds regular wheat flour together and allows it to be easily kneaded, you need to add xanthan gum to this flour – natural binder, thickener that reduces crushing and improves structure.

-You can use other lactose-free cream instead of rice cream (if you want a meal without lactose).

-You can use any other lactose-free cheese instead of Mozzarella cheese (if you want a meal without lactose).

Gluten Free, Lactose Free Tomato Tart