Description

This savory gluten free tomato tart features a crisp, buttery gluten free crust and a creamy, herbed cheese filling, all topped with juicy, ripe tomatoes. It’s a dish where peak-season tomatoes truly shine, perfect for brunch, a light lunch, or an elegant appetizer.

Ingredients

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For the Gluten Free Tart Crust

1 1/4 cups gluten free all-purpose flour blend
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg
2–3 tablespoons ice water

For the Herbed Cheese Filling

4 ounces goat cheese, softened
1/4 cup ricotta cheese
2 tablespoons chopped fresh basil (plus more for garnish)
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1 large egg
Salt and black pepper to taste

For the Tomato Topping

3–4 medium ripe tomatoes, sliced 1/4-inch thick
1 tablespoon extra virgin olive oil
Flaky sea salt, for finishing
Freshly ground black pepper

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Instructions

Preheat and Prepare Tart Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
Prepare the Gluten Free Crust: In a large bowl, whisk together the gluten free flour blend and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg and 2 tablespoons ice water; mix just until the dough comes together, adding additional ice water as needed. Pat the dough into a flat disk, wrap, and chill for 15 minutes if it’s very soft.
Roll and Blind Bake the Crust: On a piece of parchment, roll out the dough to fit your tart pan. Transfer to the pan, pressing it evenly along the bottom and up the sides. Trim any excess, prick the crust with a fork, and line with parchment and pie weights. Bake for 15 minutes, then carefully remove weights and bake 8-10 minutes more until just lightly golden. Cool slightly.
Mix the Herbed Cheese Filling: In a bowl, combine the goat cheese, ricotta, basil, thyme, garlic, egg, salt, and pepper. Mix until creamy and well blended.
Assemble the Tart: Spread the cheese mixture over the slightly cooled crust. Arrange the sliced tomatoes on top in an overlapping, concentric pattern. Drizzle with olive oil and season with flaky sea salt and black pepper.
Bake the Tart: Bake for 25-30 minutes, until the tomatoes are slightly caramelized and the filling is set. Remove from oven and let cool for at least 10 minutes before slicing.
Garnish and Serve: Top with extra fresh basil just before serving. Enjoy warm or at room temperature.

Notes

Use the ripest tomatoes you can find for the best flavor and texture.
For a dairy free version, use dairy free cheese alternatives and plant-based butter.
The tart crust can be made a day ahead and kept chilled, or baked and frozen for up to a month.
Leftovers keep well refrigerated for up to 3 days – reheat in a low oven for best texture.

Nutrition

Serving Size: 1 slice (1/6 of tart)
Calories: 235
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 7g
Cholesterol: 69mg