Gluten Free Tart Margherita

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Average Rating: 5 | Rated By: 5 users

A gluten-free tart does not have to be complicated. This super easy to make gluten-free tart is topped with fresh tomatoes, basil and buffalo mozzarella. The tomatoes are infused with garlic olive oil, adding so much flavour to this gluten-free tart Margherita.

What is a tart Margherita?

This tart is a heartier version of a pizza with delicious toppings such as fresh basil, cheese and tomatoes. Also, the tomatoes are brushed with flavourful garlic oil. This tart is an Italian gluten-free dish featuring the Italian Margherita pizza classics. I promise you this tart Margherita will outshine a basic pizza any day!

If you love pizza, check out our complete list of gluten-free pizza recipes for inspiration 🙂 I especially recommend that you try the gluten-free, yeast free pizza dough recipe!

Ingredients

  • CRUST
  • 2/3 cup rice flour (white or brown)
  • ½ cup sweet sorghum flour
  • ½ cup tapioca starch
  • 2 Tbsp. almond flour
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano
  • ¼ cup unsalted butter, cut in pieces
  • 2 large eggs
  • 1 Tbsp. cold water
  • TOPPINGS
  • 1 ½ cups shredded mozzarella cheese (preferably buffalo mozzarella), divided
  • ½ cup fresh basil leaves
  • 2 large tomatoes, thinly sliced
  • 1 tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • Hot chili pepper flakes to taste (optional)
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    Instructions

  • CRUST
  • In a large bowl combine dry ingredients. Cut in the butter until the whole mixture has a rough, crumbly texture leaving a few larger pieces of butter
  • In a separate bowl, whisk the eggs and water. Add to the flour mixture and stir until the dough comes together. Shape the dough into a disc, wrap it and chill for just 20 minutes
  • Preheat oven to 400 F
  • Line your counter with parchment paper dust with gluten free flour and put your dough on top, sprinkle with some more flour. Roll out into a circle to fit your tart pan. Press the pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with removable bottom
  • Place the dough in the tart pan including up the sides
  • Spread ½ cup of cheese over the bottom. Scatter with half the basil. Top with tomato slices
  • Mix olive oil and garlic and brush the tops of the tomatoes with the oil. Sprinkle with hot chili pepper flakes
  • Top with another layer of basil leaves and remaining cheese. Bake for 20 minutes until the crust starts to brown
  • Serve immediately with fresh basil leaves


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