This makes a slightly thick, crisp and crunchy tart pastry that I used for a yummy roasted tomato and goat cheese tart. Adding the 1/2 an egg or egg white seems to help - add the rest of the egg to an omelet, I guess!
1/2 cup cornmeal
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1 tsp xanthan gum
1/2 tsp dried herbs (if desired)
1/2 tsp salt
1/2 cup cold butter
2 tsp vinegar or lemon juice
1 tbsp beaten egg white or whole egg (about 1/2 an egg)
2-3 tbsp ice water
Whisk the dry ingredients. Cut in the cold butter with a pastry cutter to form smallish crumbs.Whisk vinegar and egg together. Pour into the batter.Add just 2 tbsp ice water to start - stir the dough quickly together with a fork.Test if the dough will hold together. If it is still too dry, add one more tablespoon of water.
Wrap in plastic wrap and refrigerate at least one hour. Allow to warm up at room temperature for 10 minutes, then roll to fit a 9” tart pan. Prick the surface of the dough with a fork, all over, and bake at 400F for 18-20 minutes, until golden and crisp.
