Gluten-Free Caprese Tarts
 
 
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Ingredients
  • 1½ cups (170 grams) finely ground almond flour
  • ¾ cup (85 grams) tapioca starch, plus extra for rolling out dough
  • ½ teaspoon salt
  • 6 Tablespoons (85 grams) coconut oil, chilled and cut into 6 pieces
  • ¼ cup cold water
  • 4 plum tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, sliced into ¼ inch thick slices
  • ¼ cup balsamic glaze (purchased or homemade - recipe in notes)
  • 1 ounce fresh basil, roughly chopped or cut chiffonade style
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together the almond flour, tapioca starch, and salt. Cut in the coconut oil with a pastry blender or two knives until the mixture looks like fine crumbs.
  3. Add the water 1 tablespoon at a time and mix until the dough comes together, leaving the side of the bowl cleanly. Gather it into a ball.
  4. Dust the counter or rolling surface with tapioca starch and roll out the dough to a thickness of ⅛ inch. Using a round cookie cutter, 3½ inches in diameter, stamp out circles of dough and place on parchment or silicone lines baking sheets. Prick the centers with a fork.
  5. Bake 7-10 minutes until golden brown around the edges. Remove from the oven. Place 3 slices of tomato on each tart and top with a slice of mozzarella.
  6. Bake for another 3 minutes, just until the tomatoes are warm and the mozzarella is slightly melted. Drizzle with balsamic glaze and garnish with fresh basil.
Notes
BALSAMIC GLAZE
1 cup balsamic vinegar
¼ cup coconut sugar
Salt
Place balsamic vinegar, coconut sugar, and a pinch of salt into a small sauce pot and stir. Bring to a boil, then reduce and simmer for 20 to 30 minutes, until the mixture is thick and syrupy and has reduced by half.
Store any extra in the fridge for up to 2 weeks.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/gluten-free-caprese-tarts/