Rustic Heirloom Tomato Tart With Gluten-Free Crust
Author: adapted from The Bojon Gourmet and my recipe for Zucchini-Gruyere Tart
Serves: 1 large tart, 4 large or 8 small servings
Ingredients
1 recipe Flaky Gluten-Free All Butter Pie Dough, preferably the buttermilk variation made in the food processor and given two turns, chilled (or your favorite pie dough recipe for one 9-inch crust)
GF oat flour, for rolling the dough
2 pounds heirloom tomatoes (about 4 large) sliced crosswise a scant ½ inch thick
While the pie dough chills, spread the sliced tomatoes over a triple layer of paper towels placed on a rimmed baking sheet and sprinkle with ¼ teaspoon salt. Let sit for 30 minutes (longer is fine), then blot the tomatoes dry with more paper towels, and flip them over onto a fresh stack of paper towels. Sprinkle the second sides with ¼ teaspoon salt and let sit 30 minutes. Blot dry.
Let the dough stand at room temperature until slightly softened, 5 minutes in a warm kitchen or 15 minutes in a cool kitchen. Sandwich the dough between 2 large pieces of plastic wrap dusted lightly with oat flour, and gently begin pressing it flat then roll it into a 12 by 16 inch rectangle. As you work, periodically peel back the top piece of plastic, dust the dough lightly with oat flour, replace the plastic, grasp the dough sandwich with both hands and flip the whole thing over. Peel off the new top piece of plastic, dust with flour and continue to roll. If the dough is uneven, cut off the long bits, and press them onto the short bits, rolling to adhere. When your rectangle measures 12 by 16 inches, trim the sides so that they're even and straight. If your dough becomes soft or sticky at any point, slip it onto a baking sheet, plastic wrap and all, and chill it for 10-20 minutes to firm the butter,
When the crust is rolled out, slide the dough onto a baking sheet (unrimmed if you've got one), still on the plastic , and chill until firm, 20 minutes.
Position the rack in the lower third of the oven and preheat to 400 degrees.
Remove the dough from the refrigerator and brush the whole thing with a thin layer of beaten egg. Leaving a 1½ -inch rim on all sides, spread evenly with soft cheese and herbs. Layer the sliced, drained tomatoes over the top, overlapping them slightly, using only as many will fit in a single layer. Fold the dough edges over to form a crust, and brush with the beaten egg.
Transfer the tart to the oven and bake until the crust is golden and the filling bubbles, 50-60 minutes, peeking under the crust to make sure it isn't burning toward the end. While the tart bakes, stir together the olive oil and garlic.
Remove the tart from the oven, drizzle with the garlic oil and a sprinkle of flaky salt and pepper, and finish with fresh basil or parsley leaves. Cut the tart into rectangles and serve warm.
The tart is best within a few hours of baking, but leftovers keep well, refrigerated airtight, for up to 3 days, Reheat slices in a cast iron skillet set over a low flame; this will help the bottom crust crisp.
Notes
For the Flaky Gluten-Free All Butter Pie Dough: 6 -8 Tablespoons ice water, (from 1 cup ice cubes filled with cool water) ½ cup sweet white rice flour (mochiko) ¼ cup plus 2 Tablespoons GF oat flour ¼ cup millet flour ¼ arrowroot powder 2 Tablespoons tapioca starch 2½ Tablespoons finely ground chia seed (I grind mine in a coffee grinder) 1 Tablespoon unbleached cane sugar ½ teaspoon fine sea salt 8 Tablespoons cold, unsalted butter (preferably European-style such as Straus), sliced ¼ inch thick 1 teaspoon apple cider vinegar
Variation with buttermilk: Omit the vinegar. For the liquid in the recipe, stir together 4 Tablespoons cold buttermilk with 4 Tablespoons of ice water. Proceed with the recipe, adding more ice water if needed to moisten the dough after all the buttermilk mixture has been added.
Add all the dry ingredients to the bowl of the food processor and scatter the butter slices over the top, but don't pulse them in yet. Place the bowl on the food processor, put the lid on, and open up the pouring spout. While pouring in the ice water mixture, pulse the processor in short bursts. By the time the liquid is added, the butter should be broken down into the size of peas. Give the dough a squeeze to make sure it's properly hydrated, pulsing in more ice water if needed. Wrap and chill the dough, making the turns if you like for extra flake.
Recipe by Pamela Salzman at https://pamelasalzman.com/rustic-heirloom-tomato-tart-with-gluten-free-crust-recipe/