Cummulative Rating
N/A Servings
Serves 6 Difficulty
Medium
Ingredients
Tart crust: 1 cup gf flour 1/8 teaspoon salt 8 Tablespoons unsalted butter, chilled and cut into small pieces 3 Tablespoons ice water
Filling: 1 Tablespoon olive oil 1 small onion, chopped leaves of 1 thyme sprig 1 bay leaf Salt & freshly ground black pepper to taste 7 oz. goat cheese at room temperature 7 oz. gf cream cheese at room temperature 2 eggs 2/3 cup cream thyme sprigs for garnish
Directions
Place the gf flour and salt in a food processor and process to blend. Add the butter and process until well blended, about 10 seconds. With the machine running, add the ice water and process until the mixture begins to form a ball, about 5-10 seconds.
Transfer the dough to a work surface and flatten into a round, cover with plastic wrap, and refrigerate for 1 hour.
Remove the chilled pastry dough from the refrigerator and roll out to about 11 inches in diameter between 2 sheets of parchment paper. Remove the top layer of parchment and fold up the outer inch to for an edge on the tart. To make a nice presenation flute the edges with your fingers. Prick the inside of the tart shell with a fork to allow for steam vents. Cover loosely with aluminum foil and place tart shell in the freezer for 1 hour.
Preheat the oven to 400°F. Remove tart shell from the freezer and place on a baking sheet. Bake until lightly browned, about 20-25 minutes. Remove from the oven and let cool for at least 10 minutes before filling.
Reduce the oven temperature to 350°F. Heat olive oil in a medium skillet over medium heat. Sauté onions, thyme leaves and bay leaf until onions are tender. Discard the bay leaf and season with salt and freshly ground black pepper.
In a food processor, combine the goat cheese, cream cheese, eggs and cream. Spread onion mixture evenly on the bottom of the tart shell. Pour the cheese mixture over the top until it reaches the top of the outer edges. Bake tart for 12 minutes. Remove from oven and let cool briefly. Garnish with fresh thyme sprigs.
Tips
We used The Gluten-Free Pantry's Country French Bread Mix flour for the gf flour in this recipe. Visit them at www.glutenfree.com.
Serve this delicious tart with a simple salad for a wonderful lunch.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
