tart
Author: Chef D. Brown
Yields: 1 x 8" tart
Ingredients
- 1 lb Village Farms Maverick Mix® tomatoes
- 1 oz Extra virgin olive oil
- ¾ cup Greek yogurt
- ⅓ luscious seedless long english® cucumber
- 1 bunch Scallions
- ¼ cup Goat cheese feta (or regular feta)
- 1 tbsp Dill
- ½ tsp Black pepper
- ¼ tsp Sea salt
- 1 8˝ Tart shell
Instructions
- Cut tomatoes into quarters.
- Cut cucumber into ¼˝-thick discs and then cut into halves.
- Cut scallions into ¼˝ rings.
- Spread yogurt around base of tart shell.
- Season tomatoes with salt and pepper, then pile uniformly into tart shell.
- Place cucumber slices, scallions, and sprigs of dill amongst the tomatoes.
- Drizzle with olive oil just prior to serving.
gluten-free tart shell
Author: Chef D. Brown
Yields: 1 x 8" tart
(Adapted from recipe at www.nextjen.ca)
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Sift flour and sugar into mixing bowl.
- Add salt, pepper, and cold butter. Mix quickly by hand, breaking butter down to pea-sized bits.
- Add the eggs and work the dough quickly by hand until you can form a ball.
- Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
- After dough has chilled and rested, roll out on a surface dusted with gluten-free flour to a 9˝ round.
- Transfer dough to an 8˝ tart pan. Press into place; reshape the edges of the crust.
- Re-chill tart shell in refrigerator for another 10 minutes.
- Remove from refrigerator and prick the bottom of the shell with a fork (docking).
- Line tart shell with parchment paper, then fill with dried beans to “blind bake.”
- Bake in oven at 350°F for 10 minutes.
- Remove parchment and beans. Continue to bake until golden brown.
- Remove from oven, cool, and reserve.