Easy

Tomato

unit

Salt

pinch

oregano

teaspoon

Water

Gluten-free all-purpose flour

Basil leaf

Leaf

Tomato pie

Mix the water with the flour(s) (in this case, I made a mixture of rice, buckwheat and wholemeal flour) and a pinch of salt until the dough forms a well-rounded, compact ball. If the dough is too liquid, add more flour. Leave the dough to rest in the fridge for 30 minutes.

Remove the dough from the fridge and roll out on an ovenproof tray.

Put the dough in the oven at 170° for 7 minutes.

Once the dough is out of the oven, add the tomato slices, oregano, pinch of salt and basil.

Place in the oven for 40 minutes at 180°.

Extra tip: add mustard or a sauce of your choice to the tart base for even more flavor.

Easy

1 min

Servings

2

Nutrition

/ per serving

Directions

Step #1

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