Cherry Tomato, Basil And Crème Fraîche Tart With Buckwheat Crust - cooking recipe

Ingredients

2/3 cup buckwheat flour
3/4 cup brown rice flour
1/3 cup tapioca flour
1/4 cup olive oil
1 None large egg
1 cup creme fraiche
2 cups cherry tomatoes, halved
1 large handful fresh basil leaves, torn

Preparation

In a food processor, combine flour, olive oil and a pinch of salt. Pulse until mixture resembles breadcrumbs. Add egg and pulse until combined. Gradually add 5 tbsp cold water, 1 tbsp at a time, until dough starts to come together in a ball.
Turn dough out onto a floured work surface and knead until soft. Cover in plastic wrap and chill for 20 mins.
Preheat oven to 350\u00b0F. Grease an 8 inch tart pan.
Roll out dough into a large circle, about 1/4 inch thick, and use to line tart pan. Trim edges and prick all over with a fork. Bake for 10-15 mins, or until light golden brown. Remove from oven and let cool completely.
Spoon creme fraiche into tart shell and smooth out. Arrange tomatoes on top and sprinkle with torn basil. Season.