Angela's gluten-free tomato-tart

Tarte Tomate Sans Gluten

© Angele Ferreux Maeght

We do not present her anymore. The healthy popesse Angèle Ferreux Maeght has imagined for the summer a series of 100% healthy and Frenchie recipes… Good, healthy and local, impossible to resist her gluten-free and lactose-free tomato pie.

Did you know ? STOP FOR TOMATO IN THE FRIDGE! Contrary to popular belief, tomatoes can never be stored in the refrigerator. It keeps in mind its tropical origin and fears the cold. At less than 12 ° C, they lose taste, flavor and texture. Choose to store them at room temperature, without removing their stems!

Recipe for 4 people

Start by preheating your oven to 160 degrees.

Make the gluten-free pie dough : mix the flour and salt in a large bowl. Add the butter, mix, then add the egg and a little water if needed.

The dough should be slightly sticky. Add the poppy seeds . Form a ball then wrap it in cling film and let it rest for 30 minutes to 1 hour in the refrigerator.

Once rested, place the ball on a sheet of baking paper, flour the rolling pin and roll out the dough (to prevent it from sticking, the gluten-free dough being more fragile).

Line a pie pan by turning the sheet over on the pan and removing the baking paper. Prick the dough with a fork and set aside in the fridge.

Make the base of the filling: in a salad bowl, mix the cream cheese and mustard evenly. Season with pepper and thyme .

Cut the tomatoes and the small onions into rings. Take the tart out of the refrigerator and spread the cream cheese mixture on its base.

Arrange the tomato and onion rings harmoniously. Drizzle with a fine line of olive oil, sprinkle with a pinch of salt and bake for 25 min.

Decorate the tart with basil leaves before tasting it hot or simply lukewarm, accompanied by a salad of young leaves.

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