Heirloom Tomato, Rice And Almond Tart

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Cannelle et Vanille

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Ingredients

55 g (1/3 cup) sweet rice flour

55 g (1/3 cup) superfine brown rice flour

50 g (1/3 cup) almond flour

40 g (1/3 cup) potato starch

1 g ( 1/4 tsp) xanthan gum

3 g (1/2 tsp) salt

115 g (1/2 cup) cold butter, cut into small pieces

1 x egg, beaten

2 cup cooked arborio rice

10 g (1/2 cup) parmesan cheese, grated

salt

pepper

1 tbsp olive oil

450 g (1 lb) Heirloom tomatoes, sliced

50 g (1/2 cup) gluten free breadcrumbs

20 g (2 Tbs) almond flour

5 g (1/4 cup) parmesan cheese, grated

20 g (2 Tbs) olive oil

Parsley, chopped

Thyme, chopped

Basil, chopped

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