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Savory Gluten-Free Tart Crust

Photo: Aran Goyoaga
Yield Makes dough for 4 (4 1/2-inch) tartlets


  • 3/4 cup brown rice flour
  • 1/3 cup almond flour
  • 1/4 cup millet flour
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 stick unsalted butter, cut into 1/2-inch pieces
  • 1 egg, slightly beaten
  • 1 to 2 tablespoons ice water

How to Make It

  1. Pulse first 6 ingredients in food processor until combined. Add butter, and pulse 10 times or until butter is the size of peas. Combine egg with 1 tablespoon ice water. Add egg mixture to flour mixture, and pulse until dough comes together. (Add more water, 1 teaspoon at a time, if necessary.)

  2. Transfer dough to a work surface. Knead 2 times, and form into a disk. Wrap in plastic wrap, and refrigerate 1 hour.