Heirloom Tomato Tarts
Ingredients
- 5 tablespoons (70gr) unsalted butter, at room temperature
- 1/2 teaspoon piment d
- 1/2 teaspoon dry mustard
- 3 egg yolks
- pinch salt
- 1/2 cup (80gr) brown rice flour
- 1/2 cup (60gr) millet flour
- 1/4 cup (30gr) sorghum flour
- 1/4 cup (40gr) potato flour (or 1.5 cups of all purpose flour if not using gf flours)
- 1/2 teaspoon xantham gum
- 1/3 cup to 1/2 cup black olive tapenade
- 6-8 heirloom tomatoes, cut into thin slices
- chopped basil (as much or as little as you want)
- salt and pepper
- olive oil
- Feta cheese (about 1/3 cup) - optional
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