maverick mix® tomato tart


Yields: 1 x 8" tart
  1. Cut tomatoes into quarters.
  2. Cut cucumber into ¼˝-thick discs and then cut into halves.
  3. Cut scallions into ¼˝ rings.
  4. Spread yogurt around base of tart shell.
  5. Season tomatoes with salt and pepper, then pile uniformly into tart shell.
  6. Place cucumber slices, scallions, and sprigs of dill amongst the tomatoes.
  7. Drizzle with olive oil just prior to serving.

gluten-free tart shell
Yields: 1 x 8" tart
(Adapted from recipe at
  • 1⅓ cups Nextjen gluten-free flour (or alternative gluten-free flour)
  • ⅓ cup Icing sugar
  • ⅓ cup Cold butter, cubed
  • ½ Egg, lightly beaten
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  1. Preheat oven to 350°F.
  2. Sift flour and sugar into mixing bowl.
  3. Add salt, pepper, and cold butter. Mix quickly by hand, breaking butter down to pea-sized bits.
  4. Add the eggs and work the dough quickly by hand until you can form a ball.
  5. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
  6. After dough has chilled and rested, roll out on a surface dusted with gluten-free flour to a 9˝ round.
  7. Transfer dough to an 8˝ tart pan. Press into place; reshape the edges of the crust.
  8. Re-chill tart shell in refrigerator for another 10 minutes.
  9. Remove from refrigerator and prick the bottom of the shell with a fork (docking).
  10. Line tart shell with parchment paper, then fill with dried beans to “blind bake.”
  11. Bake in oven at 350°F for 10 minutes.
  12. Remove parchment and beans. Continue to bake until golden brown.
  13. Remove from oven, cool, and reserve.