A delicious new recipe with gluten-free biscuit dough.
Ingredients
TART BASE:
- 70 grams soft semi-salted butter
- 1 egg
- 50 grams almond powder
- 50 g fine breadcrumbs
- 50 g grated Parmesan cheese
- 2 cloves garlic, crushed
- 2 tablespoons thyme
GARNISH
- 4 leeks
- 2 onions
- 100g Roquefort cheese
- 100g walnuts
Recipe
TART BASE:
- Knead the ingredients in the KitchenAid (or by hand).
- Roll out the pastry with your fist on flat baking paper, then fit it into the tin and prick the base with a fork.
- Pre-bake the tart base for 5 minutes at 220°.
GARNISH
- Melt the sliced leeks and chopped onions in a frying pan with a little olive oil.
- Once the mixture is cooked through, cover the base of the tart with a first layer of leeks and onions.
- Top with small pieces of Roquefort cheese.
- Then cover again with a second layer of leeks and onions.
- Season with salt and pepper.
- Finally, top with a layer of finely crushed walnuts.
- Bake in the oven at 180 degrees for 30 minutes.



