Gluten-free Sweet Tomato Tart
Tarts (makes one large or 5 or 6 small tarts)
3/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup potato starch
1/2 c. confectioners’ sugar
1/4 tsp. salt
9 Tb. cold unsalted butter, cut into small pieces
1 large egg yolk, whisked lightly
Cream cheese layer:
Sweet Tomato Jam (see notes for the recipe I used)
Butter 5 small tart pans OR 1 large tart pan and reserve.
Combine flours, sugar, and salt for tart in a food processor and blend to combine.Add your buter and pulse until it is evenly distributed. Add your egg yolk and process until you have smooth dough. Divide into 5 or 6 sections if doing mini-tart option and drop each section into a tart pan. Press out into a tart crust using your fingers, making sure to come up the edges and leave a depression in the middle for the filling. Place in freezer for 30 minutes.
After 30 minutes, Cut out circles of aluminum foil (or parchment paper) for the center of each mini tart. Butter them and place them in the center of each tart. I used aluminum foil but it stuck a little and didn’t leave a pretty, smooth bottom for the tarts, so I’d use parchment next time.
Cool and reserve for use later. I made them the night before assembling. You should put your filling in just prior to serving or the crust could become soggy.
Whip together cream cheese layer ingredients and reserve.
To assemble, put a layer of the cream cheese in the tart and then gently cover with a layer of tomato jam. Enjoy!
Tomato jam for 2-3 small tarts
3 heirloom organic tomatoes (small varieties are fun to combine with larger varieties, just slice in half and roast before adding to preserve shape)
1/4 cup water
2/3 cup sugar
3 tomatoes, either diced or with 1 diced and reserved, and the rest thinly sliced and roasted on 250f for as long as you can stand it. For me, it was about 2 hours. Then bring your water and sugar to a boil and add all of your tomatoes (1 fresh and 2 roasted, or all fresh). Lower heat and simmer for 30 minutes or until thickened but still spreadable.