Gluten Free Tomato Basil Breakfast Tart with or without egg. So good, I'd say A-MAZ-ING!
Gluten Free Tomato Basil Breakfast Tart with Egg
Hi. It's Lois in the kitchen at Recipe Idea Shop, telling you about a scrumptious way to eat a Gluten Free Tomato Basil Pie. Try this Gluten Free Tomato Basil Breakfast Tart with a Fried Egg on Top!
Tomatoes are plentiful right now. It's the perfect time to make this Gluten Free Tomato Basil Breakfast Tart. Top it with a fried or poached egg for an extra special treat. Add some bacon, and it's truly amazing.
Don and I made this for breakfast over the weekend. We used some very firm, orange tomatoes, and they were perfect for the tart. It was SO stinking good.
We each had one piece of pie with a poached egg on top. And that was to be the last piece we ate!
Right after breakfast, I went off to Quaker Meeting, leaving Don to clean up the kitchen. He left the tart on the kitchen table to cool and went upstairs to do a few things. When he came back, our dog Pepper was on the kitchen table eating all the bacon off the top of the tart! (Sorry, he didn't take a picture! Don was a bit mad.)
Here's the little culprit...
A nice pie plate is a must in our house. The one pictured is from Quail Run Pottery in Toano, VA. Go see Elizabeth Krome and get one for yourself.
Gluten Free Tomato Basil Breakfast Tart Recipe
Gluten Free Tart Crust/Pie Crust
- 1 ¼ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ¼ cup Bob's Red Mill Gluten Free Potato Starch
- ½ teaspoon salt
- 7 tablespoons cold butter
- 4-6 tablespoons cold water (put an ice cube in the water while preparing the ingredients)
- 1 teaspoon apple cider vinegar
- Pam nonstick cooking spray
- 2 tablespoons canola oil
- 1 large onion (chopped)
- 1 ½ cups Pecorino Romano Cheese (grated)
- 4 large Roma tomatoes (or 2 firm, regular tomatoes, sliced)
- 2 tablespoons Bob's Red Mill 1-to-1 Baking Mix
- 3 slices bacon (cooked crispy and crumbled)
- ½ cup fresh basil leaves (chopped)
- ¼ teaspoon salt
- ½ teaspoon pepper
- Basil to garnish
Tart Crust/Pie Crust
- Using the wire whip of your Stand Mixer, lightly mix the flour, potato starch and salt.
- Cut the butter into tiny pea-sized pieces and whip it into the dry mixture for a minute or so.
- Add the vinegar, mix.
- Add the water, one tablespoon at a time until the mixture sticks together but is not sticky.
- Make a compact ball with the dough and wrap it in plastic wrap; put it in the refrigerator for at least 20 minutes to chill.
- Heat oven to 400F degrees.
- Spray your 9-inch pie plate or tart plate with Pam nonstick cooking spray.
- When chilled, remove the dough from the plastic wrap and press it evenly into a tart or pie plate, crimping the edges.
Tart Filling & Putting it Together
- While the dough is chilling: In a large skillet, heat the oil over medium heat.
- Cook the onion about 8-10 minutes until browned, stirring occasionally.
- Sprinkle ⅓ the cheese over the crust.
- Layer ½ the tomatoes slices over the cheese.
- Sprinkle with ½ the chopped basil, bacon, flour, onion, salt and pepper.
- Repeat the layers, ending with the remaining cheese and bacon.
- Bake the tart about 25 minutes or until lightly browned.
- Let stand 10 minutes before cutting.
- Garnish with additional basil and chopped tomatoes. Top with a poached or fried egg for extra goodness.