Roasted Tomato And Watercress Tart

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Cannelle et Vanille


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3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

bunch of fresh thyme

2/3 cup (90 g) superfine brown rice flour

1/3 cup (45 g) quinoa flour

1/4 cup (40 g) potato starch

1/4 tsp salt

1/4 tsp black pepper

2 tsp thyme leaves

8 tbsp (110 g) cold unsalted butter, diced (I used non hydrogenated shortening)

5-6 tbsp ice water

Bunch of fresh watercress, stems removed

Roasted tomatoes

2 x eggs

1 tbsp plus 2 tsp cornstarch (12 g)

1 cup unsweetened coconut milk

Pinch of freshly ground nutmeg

2 oz mozzarella

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