Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 houe
- 1/2 cup cold butter, cut in 1 tablespoon pieces
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon ice water
- 1/4 cup almond meal (see tips)
- 1/4 all-purpose gluten-free flour mix (I used Bob’s Red Mill Pizza Crust Mix)
- 3/4 cup light buckwheat flour OR sorghum flour
- 2 cups Romano or parmesan cheese
Preheat oven to 375° F / 190°C
Have ready an 8 or 9-inch tart pan with removable bottom and fluted edges. Does not need to be greased for this recipe. If you don’t have a tart pan an 8 or 9-inch pie plate will work.
- Add butter pieces and salt to a food process and pulse until combines and smooth.
- Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
- Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
- Add cheese and pulse until mixed.
- Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper. Lightly dust the ball with flour and shape into a disk.
- Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling. If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag. Label, freeze and store for up to 2 months. It the dough is for immediate use continue with directions.
- Roll the dough between 2 sheets of lightly floured waxed paper.
- Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto tart pan or pie plate.
- Gently peel back the waxed paper and press the dough into the pan. If the dough tears just patch with pieces of dough. If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough- this creates a nice thick top edge for the crust.
10. Bake in preheated oven for 15 minutes or until crust is light golden brown.
Goat Cheese and fresh tomato filling
Goat cheese (Chevre cheese) can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh goat cheese should look moist. Reject if air-bloated, moldy, or leaking whey.
Fresh artisan goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.
For longer storage, freeze your goat cheese. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturbed in the refrigerator for a period of 24 to 48 hours. Whatever you do, let the cheese warm to at least to room temperature before serving to maximize the flavor.
All goat cheeses are heat sensitive and can becomes grainy and separate when overheated. When using in recipes, heat until just melted. .
Did you know?
- When compared to cow’s milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.
- Goat cheeses are easier to digest than cow’s milk cheeses because the fat cells are smaller, thereby more closely resembling human milk. This also allows the fat to be broken down and more easily assimilated.
- Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.
8 ounces of goats cheese (we like http://shop.cheflippe.com/goat-bandaged-billy/ ) grated
4 ounces of ricotta cheese
4 ounces of cottage cheese
2 Tablespoons basil, chopped
Mix all cheeses together and spread into tart. Cover with tomatoes, sprinkle with sea salt and bake in oven until cheese melts together. (about 15 minutes at 350)