Gluten free tomato tart with gruyere and pesto - George Eats
Gluten free tomato tart with melty gruyere and pesto. FODMAP friendly, vegetarian, decadently delicious and perfect for the festive season.
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Ingredients
- 160 g (1 cup) fine white rice flour
- 30 g (1/4 cup) tapioca flour
- 30 g (1/4 cup) glutinous (otherwise known as sticky) rice flour
- 1/2 teaspoon fine salt
- 100 g cold butter
- 100 g full fat sour cream
- Ice water only as needed
- Gruyere cheese (for grating (I’d suggest 50-100g))
- 3-4 large tomatoes (see notes) (I used Oxheart)
- FODMAP friendly pesto (see notes for the link)
- Extra basil (to top)
- Freshly cracked pepper and sea salt flakes (to taste)
- 1 egg (for eggwash)
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