2 1/2 cups all purpose gluten-free biscuit and baking mix (I used Bob's Red Mill)
5 tablespoons butter, frozen and cut into small cubes
1/4 cup fresh parmesan cheese, grated
1 teaspoon sugar
1 teaspoon salt
Place all the ingredients in a food processor and pulse until it resembles crumbs. Add enough ice water to bring it together (about 5 to 6 tablespoons).
With floured hand press into 16 by 12" cookie sheet.
Refrigerate while you prepare the filling.
1 large cooked red potato or two medium size, slice into thin discs
1 large cooked sweet potato, remove skin and slice into thin discs
1 small red onion, thinly sliced
Handful cherry tomatoes or sliced red peppers
1 tablespoon capers
1/2 handful fresh basil, chopped
1/2 handful fresh parsley, chopped
4 tablespoons black olive tapenade
4 tablespoons sweet potato puree
4 tablespoons softened cream cheese
4 tablespoons freshly grated parmesan cheese
Pure olive oil
Sea salt and black pepper
2 tablespoons milk (for crust)
Preheat oven to 350 F.
Combine tapenade, sweet potato, cheese, and cream cheese. Add 2 tablespoons of olive oil. Season to taste with sea salt and black pepper. Brush generously over the base of the crust.
Arrange veggies on the tart by alternating potato and sweet potato slices. Scatter onions, capers, and red peppers or tomatoes over the top followed by fresh herbs. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables and brush the edges with milk.
Bake for 20 to 30 minutes or until the crust is cooked and veggies are crispy on top.