A colorful heirloom tomato tart can be served any time of day. Plate it in the morning with scrambled eggs, at noon with a salad, or in the evening as the main course or a side dish. Our local farmer’s market is opening in one month and I am giddy with anticipation! Because I live in a cooler climate the fruits and vegetables roll out slowly. Sweet peas and asparagus will be offered in the early months but the tomatoes won’t start showing up until early July, and even then, those veggies have arrived from warmer climates. Our local co-op had an enticing little basket of heirloom tomatoes available recently, so into a colorful heirloom tomato tart they went. And oh yum, was it ever delicious!
The tomatoes settled deep into the dish when it cooked, so piling them higher than I did is a good idea. You may be surprised at how many recipes never make my blog. I am talking quite a few! I made gluten-free sun-dried tomato pesto rolls the other day. The dough rolled out beautifully and they rose perfectly in the oven, but darn if the taste just wasn’t blog worthy. It’s disheartening spending a morning creating something you think will be fabulous only to end up throwing it in the trash because it’s just not worth the calories. I guess in some ways you can be assured that the recipes on my blog have been poured over, sometimes making the recipe three or more times just to make sure it is good. I hope you agree, for those of you who have made some of my recipes. A lot of heart and soul go into them.
The beautiful look to this gluten-free heirloom tomato tart is in the colorful tomatoes. Look for small cherry-size tomatoes in a variety of colors.
You can easily make this recipe dairy-free by substituting the cheese for a hard goat cheese, and coconut oil for the butter. Grilled sweet onions and sprinkled herbs add a depth of flavor to the tomato tart, making it extra yummy! It is an easy recipe that is just as yummy in taste as it is to look at. Enjoy!
Gluten-free Heirloom Tomato Tart
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
|Meal type||Breakfast, Lunch, Main Dish, Side Dish|
- 2 cups Blanched Almonds
- 2 tablespoons Butter (or coconut oil for dairy-free version)
- 1/4 teaspoon Sea Salt
- 1 Large egg
- 3 cups Heirloom Cherry Tomatoes
- 1 1/2 cup Sweet Onion (sliced and grilled)
- 1 1/2 cup Hard White Cheddar (shredded (or hard Goat cheese for dairy-free))
- 1/2 teaspoon Thyme (freshly chopped (or 1/4 tsp dried))
- 1/2 teaspoon Oregano (freshly chopped (or 1/4 tsp dried))
- 1/2 teaspoon Rosemary (Freshly chopped (or 1/4 tsp dried))
- 1/2 teaspoon Sea Salt (freshly ground)
- 1/2 teaspoon Black Pepper (freshly ground)
|Place almond flour and salt in a food processor and pulse a few times.|
|Add butter (or coconut oil) and egg to almond flour and pulse until mixture forms a ball.|
|Place in an eight inch pie plate and form the dough to the plate adding extra at the rim. Flatten rim with the tongs of a fork.|
|Grill onions in olive oil until translucent. Place on the bottom of the crust.|
|Place shredded cheese on top of the grilled onions.|
|Cut heirloom cherry tomatoes in half and place on top of cheese. Make sure tomatoes heap slightly as they will cook down.|
|Sprinkled chopped fresh thyme, oregano, and rosemary on top of tomatoes. Sprinkle with salt and pepper.|
|Bake in a 350 degree oven for 15 to 20 minutes. Serve hot.|