Tomato and goat's cheese tart, gluten-free pastry with flaxseeds

Recipe by our ambassador Florence Oustau, published on her blog Zest de Flow.

A summer tomato and goat’s cheese tart, built on a gluten-free shortcrust pastry in which ground flaxseeds act as the binder: Florence Oustau’s clever recipe, with flaxseeds from Lin des Pyrénées. A rosette of tomatoes, melted goat’s cheese, basil - a burst of sunshine.

Ingredients (21 cm tin)

Gluten-free shortcrust pastry

• 80 g buckwheat flour
• 40 g semi-wholegrain rice flour
• 30 g cornflour or tapioca starch
• 2 pinches of fleur de sel
• 3 tbsp olive oil (4.5 cl)
• 9 to 11 cl lukewarm water
• 1 tbsp (5 g) ground flaxseeds

Filling

• 1 tbsp wholegrain mustard
• 2 tomatoes
• Ground thyme, dried oregano
• 1 goat’s cheese log
• Basil leaves
• 1 tbsp gluten-free breadcrumbs

Florence’s method

1. Make the pastry: mix the flours, cornflour, ground flaxseeds and fleur de sel. Add the olive oil - the mixture takes on a crumble-like texture. Gradually add the water until you have a smooth dough. Cover and leave to rest for 15 minutes at room temperature.
2. Roll out the dough between two sheets of baking paper with a rolling pin.
3. Line the 21 cm tin and trim off the excess paper.
4. Spread with mustard, sprinkle with breadcrumbs (they will absorb the tomato juice), and arrange the tomato slices in a rosette. Fleur de sel, thyme, oregano.
5. Bake for 25 minutes in the oven at 180 °C.
6. When it comes out of the oven, add the goat’s cheese and basil. Enjoy warm or cold.

Here the ground flax replaces the egg and binds the pastry while giving it a lovely rustic colour - the same trick that our guide to flaxseed flour details for all your baking. Also worth discovering: our kibbled flaxseeds and all the recipes from our chefs.