well well well.
forgive my absence. i was just enjoying the return of my husband after 374 days away.
i figured you’d forgive my little hiatus.
and so we approach our 10th move in 15 years of marriage… this time like boomerangs, right back to the DC metro area. the plans are to start the three day drive, complete with large SUV full of kids and rented moving truck driven by husband, hauling us and our loot up north at the end of the month. then the 14,000 pound load of our household goods that has been sitting in storage for a full 13 months will be delivered at the beginning of july to a new house.
my husband and i just returned from a house-scouting trip to DC. unfortunately it wasn’t as cut and dry as it always seemed to be for us in the past. we left, after seeing 11 homes and were still scratching our heads about which one we wanted. i tried to talk him into pulling out the paper and pen and sketching out the old pros/cons list, but that’s not so much his way. okeeee-dokeee. so time will tell and we’ll move into A house.
and so, i may need to ask for a little more patience as we pull into july. posts may be just a little more scarce as i put a house together, but i’ll be back in full swing just as fast as i can.
for an extra special thanks for your understanding, i’m throwing in a savory today!! this grain-free heirloom tomato tart with basil-lemon crust is such a purty way to feature those always lovely tomatoes that are hitting stores and road-side stands right about now. a super yummy grain-free crust and a simple cheese spread make this recipe pretty easy-peasy. i lucked out on finding four shades of similarly-sized tomatoes at my grocery store, so i couldn’t resist the ombre look for this one. and then i had a rainbow of tiny tomatoes that matched too well to not throw on top, too. obviously that’s not the important part, but it does look lovely. all you need are enough tomato slices to cover the cheese and you’re good to go.
as always, i’m super grateful for this space to share my obsessive baking tendencies with you. thanks for sticking in there through the thick and thin. you’re a good friend. and we could all never have too many of those.
Grain-Free Heirloom Tomato Tart with Basil-Lemon Crust
For the Crust:
2 cups almond flour
1 1/4 cups arrowroot starch
1 tablespoon sugar
1 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon baking powder
1/2 teaspoon dried basil
1 teaspoon organic lemon zest
3/4 cup non-hydrogenated shortening (such as Spectrum)
1/3 cup ice cold water
1 (5.2-ounce package) Boursin garlic & fine herbs cheese
About 4 medium-size Heirloom tomatoes plus cherry tomatoes to add
Fresh parsley or basil, to garnish
Combine almond flour, arrowroot starch, sugar, salt, xanthan gum, baking powder, dried basil, and lemon zest to a medium bowl. Cut in shortening with a pastry cutter or with a spatula, until mixture resembles course meal. Stir in ice cold water to form a dough.
Roll out dough to roughly 15- x 11-inches between two pieces of parchment paper. Remove top piece of parchment and discard. Spread all of Boursin cheese onto dough, leaving a 2-inch border around the side. Slice tomatoes into just a bit more than 1/4-inch thick slices. Lay tomato slices onto cheese-covered tart. Fold in edges, folding just a bit over the tomatoes on the edges. Chill for 20-30 minutes.
Preheat oven to 375°.
Bake tart for 40 minutes or until crust is golden and cooked through. Sprinkle with fresh parsley or basil, if desired.