This gluten free tomato tart is the perfect way to make use of summer’s star ingredient. A layer of homemade pesto adds so much flavor and zest to this fancy-feeling dish.
For the pestoFor the crust
For the crust
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Start by making the pesto. Add all the ingredients to a blender or food processor and blend until fully combined. Set aside.
- Next, make the crust. Whisk one of the eggs with the vinegar and water in a bowl. In a separate, larger bowl, mix together the flour with a pinch of sea salt.
- Mix the ghee in with the flour. Use a pastry cutter to make sure every grain of flour is coated with ghee, then add the egg, mix until combined and roll into a ball.