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Gluten-Free Tomato Tart on a wire rack. The tart is topped with shredded basil.

Gluten-Free Tomato Tart with Parmesan-Rosemary Crust

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author GlutenFreeBaking.com

Ingredients

For the Crust

  • 1 cup finely ground white rice flour (4 ounces; 226 grams)
  • 3/4 cup freshly grated Parmesan cheese (2 1/2 ounces; 70 grams)
  • 1/4 cup sweet rice flour (2 ounces; 56 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 1 teaspoon rosemary chopped
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, chilled and cut into six pieces
  • 1/4 cup water, water

For the Filling

  • 2 tablespoons butter (1 ounce; 28 grams)
  • 1 large onion, peeled and cut into ΒΌ-inch pieces
  • 6 slices deli slices provolone or 4 ounces grated (about 4 ounces; 113 grams)
  • 2 large tomatoes, cut into (about) 1/4-inch slices (about 16 ounces; 453 grams)
  • nonstick cooking spray
  • Kosher salt
  • 4-5 fresh basil leaves, chopped

Instructions

  1. In bowl of food processor, combine white rice flour, cheese, tapioca starch, sweet rice flour, rosemary, and salt. Pulse to combine.
  2. Add butter. Pulse until no large pieces remain. Add water, run food processor until dough forms.
  3. Lightly spray a 10-inch tart pan. Pinch off one-tablespoon pieces of dough and place into bottom of tart pan. When all dough is in the pan, press dough down to cover bottom and sides of the pan. Lightly cover pan with plastic wrap and freeze tart for 30 minutes.
  4. While tart is chilling, begin the filling: Melt butter in heavy-skillet over medium-high heat and add onions. Stir onions frequently. When onions begin to brown, reduce heat to low. Cook, stirring frequently until onions are soft and very brown, about 30 minutes.
  5. Preheat oven to 375 degrees F. Remove tart from freezer and pull off plastic wrap. Bake tart until lightly golden brown, about 20 minutes. Remove tart from oven and place on wire rack. Increase oven temperature to 425 degrees F.

  6. Place cheese evenly in bottom of tart.  Spoon cooked onions evenly over cheese and top with tomatoes. Sprinkle with a little kosher salt.

  7. Bake until tomatoes soften, about 18 minutes. Place tart on wire rack to cool for about five minutes before cutting. Sprinkle chopped basil over tart. Cut tart into wedges and serve.