Onion, Black Olive & Thyme Tart

• Gluten free

• Produce

  • 3 Garlic cloves
  • 2 tsp Shallots
  • 3/16 cup Thyme
  • 1 White onion, medium

• Condiments

  • 3/4 cup Black olives, pitted and sliced

• Baking & Spices

  • 3/4 cup Brown rice flour
  • 9 tbsp Coconut oil or dairy free shortening chilled no more than 5 minutes
  • 1/2 tsp Salt
  • 1 Salt and pepper
  • 3/4 cup Sorghum flour
  • 1/2 cup Tapioca starch/flour
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 2 tsp Olive oil plus more to drizzle

• Dairy

  • 2 tbsp Soy or coconut yogurt, unsweetened

• Liquids

  • 6 tbsp Water

Found on kitchentonirvana.com

Description

Ingredients

• ¾ cup brown rice flour
• ¾ cup sorghum flour
• ½ cup tapioca starch/flour
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• 9 tablespoons coconut oil or dairy free shortening chilled no more than 5 minutes
• ⅛ cup thyme
• 6-8 tablespoons cold water, as needed
• 1 medium white onion thinly sliced
• ¾ cup black olives pitted and sliced
• 1 tablespoon thyme
• 2 tablespoons unsweetened soy or coconut yogurt
• 2 teaspoons olive oil plus more to drizzle
• 3 garlic cloves pressed
• 2 teaspoons chopped shallots for garnish (optional)
• Salt and pepper to taste

Directions

• Preheat oven to 350 F
• Line baking sheet with parchment paper
• Combine flours, xanthan gum and salt
• Add coconut oil or shortening in wide chunks on top of flour mixture
• Cut coconut oil or shortening into flour mixture with a pastry cutter or fork
• When mixture is crumbly add 4 tablespoons of cold water
• Add thyme
• Continue to cut ingredients and add additional tablespoons of water as needed until a dough forms
• Cover dough with plastic wrap and refrigerate while preparing filling
• In a separate bowl mix onions, olives, thyme, yogurt, olive oil, pressed garlic and salt and pepper
• Lightly flour countertop or dough mat
• Take dough from refrigerator and separate into two equal-sized disks
• Roll each disk with a rolling pin until you have thin round layers about 10 inches in diameter
• Gently lift crusts with a spatula and place on baking sheet
• Spoon equal parts of filling in the center of each crust
• With your hands fold over the edges of the tart to form a border
• Bake 35-40 minutes until crust and onions are browned
• Let cool for 5 minutes
• Top with chopped shallots and a sprig of thyme (optional)
• Drizzle with olive oil and serve