Tomato Tart with Parmesan-Rosemary Crust
- 4 ounces (about 1 cup) white rice flour
- 3/4 cup freshly grated Parmesan cheese (omit if dairy-free)
- 1.25 ounces (about 1/4 cup) sweet rice flour
- 1 ounce (about 1/4 cup) tapioca starch
- 1 teaspoon rosemary, chopped
- 1/2 teaspoon salt (increase salt to 3/4 teaspoons if dairy-free)
- 4 ounces (1 stick) butter, chilled and cut into six pieces ( use 10 tablespoons shortening if dairy-free.)
- 2 ounces (1/4 cup) ice water
- 2 tablespoons butter or olive oil
- 1 large onion, peeled and cut into ¼-inch pieces
- 6 slices deli slices provolone or 4 ounces, grated
- 2 large tomatoes, about 16 ounces, cut into (about) 1/4-inch slices
- nonstick cooking spray
- olive oil
- kosher salt
- about three basil leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- About three basil, leaves (1)
- Onion, peeled and cut into 1/4-inch pieces, large (1)
- Rosemary (1 teaspoon)
- Tomatoes, about 16 ounces, large (2)
- Cooking & Baking
- Butter or olive oil (2 tablespoons)
- Cooking spray, nonstick (1)
- Kosher salt (1)
- Olive oil (1)
- Salt (1/2 teaspoon)
- Sweet rice flour (1 1/4 ounces)
- Tapioca starch (1 ounce)
- White rice flour (4 ounces)
- Drinks
- Ice water (2 ounces)
- Dairy
- 6 slices deli slices provolone or (4 ounces)
- Butter (4 ounces)
- Parmesan cheese (3/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 2, 2011 (1 year ago).
103 people saved this recipe.
