A buttery, gluten free crust forms the base for this classic French-style tart, blind-baked until crisp and golden before it's filled with a rich, silky custard of eggs, heavy cream, and milk. Sweet scallion greens add a fresh, savory bite, while a generous layer of finely grated Gruyère melts into every forkful for that unmistakable nutty, cheesy pull. A touch of nutmeg and black pepper rounds out the custard with warmth, and slow baking lets the center set into that perfect, gentle wobble. Once rested, it slices clean into neat wedges with a crisp shell and a tender, custardy center. It's an elegant brunch centerpiece that fits beautifully into a vegetarian spread, whether served warm or at room temperature.
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In a large bowl, whisk together the gluten free flour blend and 1/4 tsp salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any overhang to about 1/2 inch and fold it under to form a neat edge. Prick the base all over with a fork.
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