Tapenade-Tomato Tart with Buffalo Mozzarella


Preparation info

  • Makes One 12 Inch Tart; Serves


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

The dough for this savory tart is made with a touch of goat butter, creating a subtle flavor that brings out the flavor of the tapenade in soft waves. The soft, creamy fresh buffalo mozzarella balances perfectly with the intensity of the garlic.


    Goat Butter Pâte Brisée

  • ½ cup tapioca flour, plus more for dusting
  • ¾ cup millet flour


For the pâte brisée: In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the goat butter and the unsalted butter and mix on low speed until the mixture resembles coarse crumbs. Add the egg and mix on high speed until the mixture folds in on itself and forms a ball. Turn the dough out onto a surface dusted with tapioca flour and