This gluten-free tart is deliciously sweet and tasty. Easily and quickly done It can be serve as a main course with a green salad, as a starter or an appetizer.
For the crust
You can buy a ready-made gluten-free pie dough if you are in a hurry.
If you prefer a homemade crust, you will need:
1 cup of rice flour (125 g)
½ cup buckwheat flour (60 g)
½ cup chickpea flour (60g)
1/2 tbsp. dehydrated baker’s yeast
1 tsp. salt
1 tbsp. of olive oil
In a bowl, mix the flours all together. Add salt and yeast. Incorporate the oil and 200ml of warm water. Knead mixture and form a ball. Roll out the pastry between two parchments paper previously floured. The pastry crust should be approximatively 3mm thick. Remove the top baking paper, cover with a cloth and leave it to rest for an hour in a warm area.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Prepare the filling
6 cherry tomatoes
1 bay leaf sauce
1 small sprig of fresh rosemary
Kalamata olives (fifteen)
Slice finely 5 to 6 large onions. In a pan, heat the oil over a moderate heat, and fry the onions gently with the bay leaf sauce and the sprig of fresh rosemary, then cook in steam very slowly.
Add salt & pepper to your convenience. Cook slowly until the onions are soft and tinged brown. Add 6 cherry tomatoes cut in 4. Cook in steam during 5 minutes.
Press the dough into the pie dish. Spread the onion mix. Sprinkle with Kalamata olives, they are very sweet and perfumed.
Bake for 25 minutes at 180 °C. For a healthier way of cooking, bake at 110 °C for a longer time (approximately 1 hour).