#Tart crust recipe how to

Like all pastry, the crust is made by keeping all of your ingredients cold while you work with them. It doesn't have to be par-baked before it's filled, and it still turns out super flaky and layered. This tart crust is a rolled-out pastry crust, not a press-in crust. One great thing about baking tomatoes is that the less-than-perfect-ones (and when you grow them yourself, that's what they look like!) are perfect for this.Īnd with all that cheese and fresh basil, even though my oldest child swears she does not eat cooked tomatoes unless they are blended into tomato sauce was begging for more. The secret's in the egg yolk, which makes for a richer crust that browns and flakes for a crust that's almost shortbread-like, but savory. You could easily use my basic gluten free pie crust recipe as a tart crust, but I prefer a slightly different recipe for rich savory tart crust. If you're like me, your garden's tomato plants have been struggling valiantly to bear ripe fruit all summer that they are only now beginning to provide. It also means that tomatoes are cheap, and fabulous. Late summer means plenty of zucchini, demanding to be used.

#Tart crust recipe how to

Second, you'll learn how to make an extra-rich savory gluten free tart crust that you'll be looking for more reasons to bake with. There are two important things about this recipe, and you won't want to miss either one.įirst, it uses tons of summer tomatoes. A rich, flaky gluten free tart crust filled with garden tomatoes, fresh basil, and shredded cheese, baked to perfection, and served at warm room temperature.