Onion, Black Olive & Thyme Tart
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The coconut oil or diary-free shortening for the dough should be chilled but not hard. If you do not want a thick border crust simply skip folding the edges and spread the filling out from the center to cover more area.
Ingredients
For the dough
  • ¾ cup brown rice flour
  • ¾ cup sorghum flour
  • ½ cup tapioca starch/flour
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 9 tablespoons coconut oil or dairy free shortening chilled no more than 5 minutes
  • ⅛ cup thyme
  • 6-8 tablespoons cold water, as needed
For the filling
  • 1 medium white onion thinly sliced
  • ¾ cup black olives pitted and sliced
  • 1 tablespoon thyme
  • 2 tablespoons unsweetened soy or coconut yogurt
  • 2 teaspoons olive oil plus more to drizzle
  • 3 garlic cloves pressed
  • 2 teaspoons chopped shallots for garnish (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 F
  2. Line baking sheet with parchment paper
  3. Combine flours, xanthan gum and salt
  4. Add coconut oil or shortening in wide chunks on top of flour mixture
  5. Cut coconut oil or shortening into flour mixture with a pastry cutter or fork
  6. When mixture is crumbly add 4 tablespoons of cold water
  7. Add thyme
  8. Continue to cut ingredients and add additional tablespoons of water as needed until a dough forms
  9. Cover dough with plastic wrap and refrigerate while preparing filling
  10. In a separate bowl mix onions, olives, thyme, yogurt, olive oil, pressed garlic and salt and pepper
  11. Lightly flour countertop or dough mat
  12. Take dough from refrigerator and separate into two equal-sized disks
  13. Roll each disk with a rolling pin until you have thin round layers about 10 inches in diameter
  14. Gently lift crusts with a spatula and place on baking sheet
  15. Spoon equal parts of filling in the center of each crust
  16. With your hands fold over the edges of the tart to form a border
  17. Bake 35-40 minutes until crust and onions are browned
  18. Let cool for 5 minutes
  19. Top with chopped shallots and a sprig of thyme (optional)
  20. Drizzle with olive oil and serve
Crust adapted from Living Without, December/January 2013 pg. 53 recipe by Food Allergy mom Colette Martin. Instructions' language for crust were slightly adapted
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/05/onion-black-olive-thyme-tart/