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Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto
1 rating
This ricotta tomato tart comes together with a flakey gluten-free cornmeal crust, arugula walnut pesto, feta ricotta custard, and homegrown sliced tomatoes.
Ingredients
Produce
• 1 3/4 cups Baby arugula
• 1/4 cups Basil, packed fresh
• 2 cloves Garlic
• 4 tsp Thyme, fresh leaves
• 5 Tomatoes, medium large ripe
Refrigerated
• 1 Egg, large
Baking & Spices
• 1/4 tsp Black pepper, freshly ground
• 1/4 cup Bob's red mill tapioca flour
• 1/2 cup Cornmeal
• 1/4 cup Gluten-free oat flour
• 1 3/4 tsp Kosher salt
• 1/3 cup Sweet rice flour
Oils & Vinegars
• 1/2 cup Olive oil, extra-virgin
Nuts & Seeds
• 1/3 cup Walnuts
Drinks
• 6 tbsp Ice water
Dairy
• 12 oz 1 1/2 cups whole-milk ricotta
• 8 tbsp Butter, unsalted
• 4 oz French feta, fresh
• 1/2 cup Parmesan
Other
• ½ teaspoon xanthan