SuomeksiMake a simple gluten-free tart crust with Foodin quinoa flour, white rice flour and ghee. Add an umami rich tomato paste on top of the crust, fresh tomatoes and feta. To make the tart even better sprinkle delicious crunchy Foodin dry roasted cashews on top after baking.
INGREDIENTS
Tart crust
120 g / 2 dl Foodin dark rice flour
95 g / 1,5 dl Foodin white rice flour
1 tsp Foodin Provence herbs
1/2 tsp salt
100 g Foodin Ghee
About 150 g quark (unsweetened)
Tomato paste
0,75 dl / 7 kpl Foodin sun-dried tomatoes
50 g quark (unsweetened)
1 tsp Dijon
1 tsp Foodin Provence herbs
1 tsp sweetener such as honey
About 250-300 g tomatoes
About 100g feta
Foodin Provence herbs
Foodin dry roasted rosemary and bruschetta cashews
RECIPE
Preheat the oven to 180 C.
In a bowl, combine the quinoa flour, white rice flour, herbs and salt. Add the ghee and quark. Knead with your hands until the dough is even. Press the dough on the bottom and edges of a tart pan of about 24 cm in diameter. Leave the edges quite thick because they tend to brown fast if they are very thin. If you’re using a larger tart pan, you don’t need to press the dough to the edges.
Blend the sun-dried tomatoes, quark, Dijon, Provence herbs and honey. Add a drop of water to make the blending easier. You can also soak the tomatoes beforehand for about 30 min to make them softer and easier to blend. After blending you will have a nice thick paste with sun-dried tomato pieces. Spread the paste thinly on top of the dough.
Slice the tomatoes and place them on top of the paste. Sprinkle crumbled feta and Provence herbs on top. Bake in the oven for 30 minutes or until the edges of the tart are dark golden brown.
To add even more flavor to the tart, sprinkle Foodin dry roasted rosemary and bruschetta cashews on top after baking!
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