Gluten Free Tuesday: Tomato Tart with Parmesan Rosemary Crust Recipe

Ingredients

• For the Crust
• 4 ounces (about 1 cup) white rice flour
• 3/4 cup freshly grated Parmesan cheese (omit if dairy-free)
• 1.25 ounces (about 1/4 cup) sweet rice flour
• 1 ounce (about 1/4 cup) tapioca starch
• 1 teaspoon rosemary, chopped
• 1/2 teaspoon salt (increase salt to 3/4 teaspoons if dairy-free)
• 4 ounces (1 stick) butter, chilled and cut into six pieces ( use 10 tablespoons shortening if dairy-free.)
• 2 ounces (1/4 cup) ice water
• 2 tablespoons butter or olive oil
• For the Filling
• 1 large onion, peeled and cut into ¼-inch pieces
• 6 slices deli slices provolone or 4 ounces, grated
• 2 large tomatoes, about 16 ounces, cut into (about) 1/4-inch slices
• nonstick cooking spray
• Olive oil
• Kosher salt
• About three basil leaves
• 2 tablespoons butter or olive oil

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