Cherry Tomato, Basil And Crème Fraîche Tart With Buckwheat Crust

• 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

1. 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.
2. Turn dough out onto a floured work surface and knead until soft. Cover in plastic wrap and chill for 20 mins.
3. Preheat oven to 350u0b0F. Grease an 8 inch tart pan.
4. 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.
5. Spoon creme fraiche into tart shell and smooth out. Arrange tomatoes on top and sprinkle with torn basil. Season.

buckwheat flour, brown rice flour, tapioca flour, olive oil, egg, crueme fraueeche, cherry tomatoes, basil

Taken from recipes-plus.com/api/v2.0/recipes/33220 (may not work)