½cup(100 g) cold lard, diced(or ½ cup/113 grams cold butter, or half lard and half butter - ¼ cup of each)
2tablespoons plain yogurt
Instructions
To Make the Gluten-Free Pastry Crust
Stir together the ground flax seeds and water and leave them to gel for 10 minutes.
Whisk together the gluten-free flour, baking powder, and salt in a large bowl. Add the cubed lard (or butter) and toss with the flour. Squeeze the cubes lightly with your fingers to flatten them to large flakes in the flour.
Add the flax gel and yogurt and mix with a fork just until the flour is mostly moistened.
Knead the dough lightly a few times until it just comes together into a rough ball. You should still see chunks of butter in the dough (these will melt while baking to make flaky pockets). Shape the pastry ball into a disk about 1-inch (2.5 cm) thick. Wrap it tightly with plastic food wrap and chill it for 30 minutes, or up to 5 days.
Assemble the Tomato Tart:
Preheat the oven to 400℉ (200℃).
Roll out the pie crust pastry (roll it between 2 sheets of parchment paper if using the gluten-free crust) and fit it into the tart pan or pie dish. Ease it down into the sides, trim off any excess, and patch any cracks. Chill the pan with the pastry for 30 minutes.
Spread the dijon mustard evenly in the bottom of the chilled pie shell.
Chiffonade the basil leaves; stack the leaves on top of each other, roll them tightly lengthwise into a log, then slice them finely across the 'log'. In a bowl, toss the shredded cheese with the cornstarch, pepper, and basil chiffonade (or dried herbs).
Spread the shredded cheese mixture on top of the mustard in the tart tin.
Core the tomatoes and cut them into ¼-inch (.5cm) slices. Arrange them on top of the cheese in a circle around the outside of the tart, overlapping the slices by about half. Fill in the center of the circle with more tomato slices.
Sprinkle the tomato slices lightly with salt and more pepper. Drizzle with the olive oil. Set the tart pan onto a cookie sheet or larger flat baking pan to catch any drips or leakage (you can line the larger pan with parchment paper or tin foil for easier clean-up).
Bake for 30 to 35 minutes, until the tart crust is nicely browned and the filling is bubbling around the edges.
Allow the tomato tart to cool for 15-20 minutes before serving warm, or serve it at room temperature. Sprinkle on more freshly sliced basil leaves just before serving. Slice into 8 wedges. Serves 8 for appetizers or 4 for a main course.
Notes
This gluten-free pastry crust recipe works fantastically for any other pies. It's the perfect size to make a gluten-free galette, too. Make several batches of the pastry, shape them into disks, wrap them, and freeze them for up to 6 months for quick and easy pies when you need them.The gluten-free pastry works beautifully with this gluten-free flour blend, I have not tested it with other flour blends.