{"id":353521,"date":"2023-03-31T08:47:52","date_gmt":"2023-03-31T06:47:52","guid":{"rendered":"https:\/\/foodin.fi\/en\/?p=353521"},"modified":"2023-07-31T08:48:28","modified_gmt":"2023-07-31T06:48:28","slug":"tomato-feta-tart","status":"publish","type":"post","link":"https:\/\/foodin.fi\/en\/tomato-feta-tart\/","title":{"rendered":"Tomato feta tart"},"content":{"rendered":"
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Make a simple gluten-free tart crust with <\/span>Foodin<\/span> quinoa flour, white rice flour and ghee. Add <\/span>an umami<\/span> rich tomato paste on top of the crust, fresh <\/span>tomatoes<\/span> and feta. To make the tart even better sprinkle <\/span>delicious crunchy <\/span>Foodin<\/span> dry ro<\/span>asted cashews on top after baking.<\/span><\/p>\n

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INGREDIENTS<\/h2>\n<\/div>\n

Tart crust<\/span><\/span>\u00a0<\/span>
<\/span>120 g \/ 2 dl <\/span>F<\/span>oodin <\/span>dark rice flour<\/a><\/span>
<\/span>95 g \/ 1,5 dl <\/span>Foodin<\/span> white rice flour<\/span><\/a><\/span>\u00a0<\/span>
<\/span>1 tsp <\/span>Foodin<\/span> Provence herbs<\/span><\/a><\/span>\u00a0<\/span>
<\/span>1\/2 tsp salt<\/span><\/span>\u00a0<\/span>
<\/span>100 g <\/span>Foodin<\/span> Ghee<\/span><\/a><\/span>\u00a0<\/span>
<\/span>About 150 g quark (unsweetened)<\/span><\/span>\u00a0<\/span>
<\/span>\u00a0<\/span>
<\/span>Tomato paste<\/span><\/span>\u00a0<\/span>
<\/span>0,75 dl \/ 7 <\/span>kpl<\/span> Foodin<\/span> sun-dried tomatoes<\/span><\/a><\/span>\u00a0<\/span>
<\/span>50 g quark (unsweetened)<\/span><\/span>\u00a0<\/span>
<\/span>1 tsp Dijon<\/span><\/span>\u00a0<\/span>
<\/span>1 tsp <\/span>Foodin<\/span> Provence herbs<\/span><\/a><\/span>\u00a0<\/span>
<\/span>1 tsp sweetener such as honey<\/span><\/span>\u00a0<\/span>
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<\/span>About 250-300 g tomatoes<\/span><\/span>\u00a0<\/span>
<\/span>About 100g feta<\/span><\/span>\u00a0<\/span>
<\/span>Foodin<\/span> Provence herbs<\/span><\/span><\/a>\u00a0<\/span>
<\/span>Foodin<\/span> dry roasted rosemary<\/a> and bruschetta <\/a><\/span>cashews<\/span><\/span>\u00a0<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t

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RECIPE<\/h2>\n

Preheat the oven to 180 C.<\/span><\/p>\n

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\u2019re using a larger tart pan, you don\u2019t need to press the dough to the edges.<\/span><\/p>\n

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.<\/span><\/p>\n

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.\u00a0<\/span>\u00a0<\/span><\/p>\n

To add even more flavor to the tart, sprinkle Foodin dry roasted rosemary and bruschetta cashews on top after baking!<\/span>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n

Shop the ingredients<\/h3>\n\t\n \n
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