Provençal Tomato Tartlets

Ingredients

• 1.5 cups Gluten-Free Flour Blend
• 0.5 cup Cold Vegan Butter (e.g., Miyoko's)
• 4-6 tablespoons Ice Water
• 0.5 teaspoon Salt
• about 680 g Ripe Tomatoes
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 tablespoon Dried Herbes de Provence
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a bowl, combine gluten-free flour and salt. Cut in cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3Gradually add ice water, mixing until the dough comes together. Be careful not to overmix.
4. 4Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. 5While the dough chills, prepare the tomato filling. Slice tomatoes thinly. Mince garlic.
6. 6Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).
7. 7Add tomatoes, Herbes de Provence, salt, and pepper. Cook until tomatoes soften and release some of their juices (about 10-15 minutes).
8. 8Roll out the chilled dough on a lightly floured surface and cut out circles using a cookie cutter or glass.
9. 9Press the dough circles into tartlet tins or muffin cups.
10. 10Spoon the tomato mixture into the tartlet shells.
11. 11Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
12. 12Let cool slightly before serving.

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