Gluten-Free Tart Crust
½ cup sweet rice flour
¼ cup millet flour
1/3 cup oat flour (I make my own by grinding whole oats in the food processor)
3 tablespoons tapioca starch (or corn starch)
¼ teaspoon fleur de sel (sea salt)
8 tablespoons cold, unsalted butter, cut into tablespoon sized pieces
5-7 tablespoons ice water
1 can California Black Ripe Olives
3-4 tablespoons juilliened sun-dried tomatoes, packed in oil
2-3 teaspoons fresh thyme leaves
3 tablespoons freshly grated parmesan cheese
1½ cups ricotta cheese
¼ cup + 2 tablespoons greek yogurt
3 egg whites
3 cloves garlic, minced
½ teaspoon salt
Please see conversion chart here
Whisk together the sweet rice flour, millet flour, oat flour, tapioca starch, and salt in a large bowl.
Add the butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.
One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers.
Divide the dough into 6-8 pieces, depending on the size of your mini tart pans. Roll each piece into a ball and flatten into a disc. Wrap each disc with plastic and refrigerate for 30 minutes.
Preheat the oven to 400ºF.
Roll out each piece of dough between two pieces of wax paper or parchment paper, sprinkled with millet flour until it’s a circle 1 inch bigger than your mini tart pan all the way around.
Peel off one piece of the parchment paper and flip the crust into the tart pan, parchment side up. Peel the second piece of parchment paper off and use your fingers to press the dough into the tartlet pan. Repeat until you’ve rolled out each mini tart. If your tart pan only holds 4, like mine, then you can work in batches.
Thinly slice 6 black olives lengthwise into paper thin strips for the mouth, and cut 12-14 ovals for the nose, using a paring knife. Set aside.
Chop 3-4 tablespoons of the black olives and divide them among each tart.
Place 3-5 strips of julienned sun-dried tomatoes on top of each tart.
Sprinkle about 1/4 teaspoon of fresh thyme leaves onto each tart, and divide & sprinkle the parmesan cheese among the tarts.
Bake the tarts for 12 minutes, until the crust is lightly cooked.
Meanwhile, whisk together the ricotta, greek yogurt, egg whites, garlic, and salt.
Once the tarts come out of the oven, divide the ricotta filling among each tart, filling each one to the top.
Place two whole black olives for the eyes and two small olive ovals for the nose onto each tart. Delicately create a criss-cross mouth (as pictured) using the paper thin olive strips. Tip: I used chopsticks to make it easier to place the olives.
Bake each tart for 20-25 minutes, or until the ricotta filling is set. Depending on the size of your mini tart pans, start checking for doneness around 15 minutes. Serve warm.
To reheat, bake on 400°F for 7 minutes.