- 1/2 cup flour
- 2 T brown rice flour
- 1/4 tsp salt
- 1 T chopped fresh herbs
- 2 T Bestlife or other buttery baking sticks
- 1 T vegetable shortening
- 2 T cold water
Mix first 3 ingredients together and then use a fork to break up the margarine and shortening into the flour mixture. Add the water until the dough comes together and press into a pie pan. Set aside to chill.
Almond Feta Filling (makes double than what's needed for the tart, so 1/2 or keep the rest to use in pasta or something else)
- 1.5 cups almonds, skinned (directions below)
- 1/3 cup lemon juice
- 1.5 tsps salt
- 2 cloves garlic
- 2 T olive oil
- water to blend, about 1 cup
Bring some water to a boil,then boil the almonds for 1 minute, rinse in cold water and use your fingers to pop the naked almonds out of their skins. Cover them in hot water and let soak for 1 hour to overnight. Drain the almonds and add all to a blender. Blend until it becomes smooth and creamy, stopping the blender and pushing the ingredients around if blending stops. Pour 1/2 into chilled crust (about a cup) and keep the rest in the fridge for about a week (if it lasts that long).
Preheat oven to 350F.
- 3 medium to large tomatoes
- 1/4 cup fresh herbs, chopped
Slice the tomatoes very thinly-- save the ends for a salad later. Arrange the tomato slices on top of the almond filling, sprinkling the herbs between layers. Bake for 40 minutes or longer, until the crust and almond filling is lightly browned.
Enjoy warm or cold!
Nutrition for 1/8 of tart: cals: 177kcal | fat: 12.52g | carbs: 13.44g | prot: 4.45g
And now a few pictures of some kittens in a bag!