Gluten-Free Tuesday: Tomato Tart with Parmesan-Rosemary Crust Recipe

Gluten-Free Tuesday: Tomato Tart with Parmesan-Rosemary Crust Recipe
19 Ingredients
  • For the 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
  • For the Filling
  • 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
  • 2 tablespoons butter or olive oil
Nutrition
865
43% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

103% 67

Saturated

103% 21

Trans

- 4

Monounsaturated

- 32

Polyunsaturated

- 11

Carbs

15% 46

Carbs (net)

- 43

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

44% 22

Cholesterol

14% 43

Sodium

31% 752

Calcium

59% 593

Magnesium

12% 50

Potassium

12% 408

Iron

6% 1

Zinc

17% 2

Phosphorus

61% 428

Vitamin A

21% 188

Vitamin C

28% 17

Thiamin (B1)

9% 0

Riboflavin (B2)

14% 0

Niacin (B3)

9% 2

Vitamin B6

17% 0

Folate equivalent (total)

8% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

14% 1

Vitamin D

0% 0

Vitamin E

25% 5

Vitamin K

46% 37
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