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Tomato Tart With Parmesan-Rosemary Crust

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Tomato Tart With Parmesan-Rosemary Crust

Ingredients

  • 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
  • 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
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Published 2014-09-09 12:39:14 (2 years ago).

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