Gluten-free Tomato Tart Recipe – Perfect Picnic Food!

This recipe is from Grace Cheetham, in Simple Gluten-Free and Dairy-Free

Trying to buy a gluten-and dairy-free lunch can often be a nightmare, and, even if you do find something, it’s never as good as your own homemade food. This Gluten-free Tomato Tart is perfect for a picnic in the sunshine.

I love baking—when I open the door of the oven and take out the finished result, it feels like I’ve created something wonderful. This tart is brimming with the beautiful tastes and fresh aromas of summertime.
 

Gluten-free Tomato Tart

Serves: 4 
Preparation time: 5 minutes, plus making the pastry 
Cooking time: 50 minutes
 
dairy-free margarine, for greasing
2 aubergines
1 recipe quantity Light Pastry Dough(see below)
brown rice flour, for rolling the dough
6 tablespoons sun-dried tomato paste
6 or 7 tomatoes, sliced and end pieces discarded
12 cherry tomatoes, cut in half lengthwise
1 small handful of basil leaves, finely chopped
sea salt and freshly ground black pepper
 

Gluten-free Light Pastry Dough

 
Preparation time 15 minutes, plus 30 minutes chilling 
Cooking time 15 minutes

1 potato, peeled and cut into large chunks
²⁄₃ cup brown rice flour, plus extra as needed
scant ½ cup chickpea flour
¹⁄₃ cup corn flour
½ teaspoon fine sea salt, plus extra to season
1 teaspoon xanthan gum
½ cup chilled dairy-free margarine, diced, plus extra for greasing
1 extra-large egg, beaten
 
1. Put the potato in a saucepan and cover with cold water. Bring to a boil over high heat, then turn the heat down to medium and simmer, covered, 15 minutes, or until tender. Drain, then mash the potato until smooth.

2. Sift the flours, salt, and xanthan gum into the bowl of a food processor. Add the dairy-free margarine and blend until the mixture resembles fine bread crumbs, then add the mashed potato and blend for a few seconds until mixed in. Add the egg and blend 20 to 30 seconds until the mixture comes away from the sides of the bowl and forms a sticky dough. There should be a little extra moisture at the bottom of the bowl. If it is too dry, gradually blend in 1 to 2 tablespoons chilled water. If it is too sticky, add a little rice flour.

3. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator 30 minutes.
 
For the tart:

1. Preheat the oven to 400°F and grease a loose-bottomed 12- x 8-inch tart pan with dairy-free margarine. Prick the eggplants all over with a fork, put them in a baking tray, and bake 45 minutes, or until very soft.

2. Meanwhile, liberally dust a large cutting board with rice flour and gently roll out the dough to about ¼ inch thick. Put the loose bottom of the tart pan on top of the dough and, using a sharp knife, cut around it. Shape the dough trimmings into a ball and set aside. Lift the cutting board and turn it over to drop the dough and bottom into the pan.

3. Dust the cutting board again with rice flour and gently roll out the remaining dough again. Cut it into strips wide enough to line the sides of the pan. To secure the sides of the tart, lightly brush some water along the bottom edges of the dough strips that will overlap with the bottom. Gently press the dough into the sides of the pan and along the bottom edge where it overlaps with the dough on the bottom, taking care to remove any air pockets. Neaten the edges, using a sharp knife, then prick the bottom of the dough with a fork. Line the tart case with a piece of baking parchment and fill with baking beans. Bake alongside the eggplants 15 minutes until light golden. Take the tart case out of the oven and remove the parchment and beans, then bake 2 to 3 minutes longer.

4. Remove the eggplants from the oven and turn the oven down to 350°F. Cut the eggplants in half and, using a spoon, scoop the flesh into a bowl. Mash well with a fork, then mix in the sun-dried tomato paste. Spread the eggplant and tomato mixture over the bottom of the tart shell and cover with the sliced tomatoes, followed by the cherry tomatoes.

5. Sprinkle with the basil and season with salt and pepper. Bake 20 to 25 minutes until the pastry is golden brown. Serve either hot or cold, or pop it in your picnic hamper.