Ingredients

• 1 1/4 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp fresh Thyme
• 1 tsp finely chopped fresh Rosemary
• 1/2 tsp Kosher Salt
• 1/4 tsp Ground Pepper
• 1/2 cup Unsalted Butter cold and cut into 1/2-inch cubes
• 4-6 Tbsp ice cold water

• 4 oz Goat Cheese
• 8 oz Black Mission Figs quartered
• 3 oz Prosciutto 6 slices
• 1 cup Arugula
• 1/8 cup thinly sliced Red Onion
• 1 tsp Olive Oil for drizzling
• 1 tsp Aged Balsamic Vinegar for drizzling
• 1/2 tsp Flake Sea Salt for finishing
• 1/2 freshly ground Pepper for finishing

Instructions

1. In the bowl of a stand mixer, fitted with a paddle attachment, combine the dry ingredients: the flour, thyme, rosemary, salt and pepper. Turn the mixer to low to combine.
2. Add the cold butter and mix until the butter becomes the size of peas. Add 4 tablespoons of ice-cold water and mix to combine just until the dough comes together. If the dough seems too dry and crumbly, add another tablespoon of water.
3. Transfer the dough to a work surface and gently pat to form a 6-inch square. Try to do this process quickly. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
4. Preheat the oven to 375°F. Remove the dough from the fridge. Dust a sheet of parchment (cut to the size of the baking sheet) with the gluten free flour, and roll the dough until it’s 1/4-inch thick and roughly the length and width of the baking sheet. (NOTE: if the dough is too cold it will be crumbly. If crumbling happens, simply reform the dough to slightly soften with the warmth of your hands and roll again.) Transfer the parchment and dough to the baking sheet.
5. Bake for 15-20 minutes (rotating the pan halfway through), until the edges are golden brown and it's dry to the touch. Remove from the oven and let cool on the baking sheet while preparing the topping.
6. Place the tartine crust (still on the parchment) on a work surface. Crumble the goat cheese on top of the slightly warm crust, distributing evenly. Arrange the figs, prosciutto, arugula and onion over the goat cheese. Drizzle the olive oil and balsamic vinegar, then top with flake salt and freshly ground pepper. Cut the tartine into 6-8 equal servings and transfer to a serving platter. Serve immediately.