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A Rustic Heirloom Tomato Tart

October 16, 2011

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Tomatoes are often associated with summer, but we are actually only half way through tomato season. While a fresh, tomato, mozzarella and basil salad does sound delicious, it’s time to enjoy some warm, fall tomato recipes. This gluten-free tart from IIN grad, Sherilyn’s blog, Whole Promise, is a great use for the heirloom tomatoes that can still be found in farmers markets, not to mention that it’s a beautiful dish that will definitely impress your friends and family.

Gluten Free Heirloom Tomato Tart

For Pastry:

1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
1.5 teaspoons xantham gum
0.5 teaspoon sea salt
7 tablespoons cold butter, diced
1 egg
4 (or more as needed) tablespoons cold water

1. In the bowl of a food processor, combine the flours, xantham gum and salt.
2. Add the butter and use the pulse option to work this mixture into crumbles.
3. Add the egg and continue to pulse.
4. Add the water, one tablespoon at a time, and work until the dough detaches from the bowl.
5. Transfer to a bowl and cover. Refrigerate for 1 to 2 hours.
6. Before rolling out, allow the pastry to come back to room temperature

For Tart:

¾ cup ricotta cheese
salt and pepper to season
heirloom tomatoes (approximately a dozen) sliced and let to rest on paper towel to absorb juices
greens to garnish
1 tablespoon sheep’s milk feta, crumbled
egg beaten (for washing)

1. Preheat oven to 350 degrees.
2. Place the dough between two sheets of baking paper and roll out to a round shape.
3. Gently lift the dough to the baking tray using the sheet of baking paper underneath.
4. Season ricotta with salt and pepper to your liking
5. Spread the fresh ricotta over the pastry base. Do not spread the ricotta right to the edge of the pastry; instead, leave approximately 5cm clear from the pastry edge.
6. Place the slices of tomato over the ricotta, overlapping them slightly as you go.
7. Sprinkle crumbled sheep’s milk feta over the tart.
8. Fold the edges of the pasty circle in to create a rustic looking free form pie.
9. Season with freshly ground black pepper.
10. Brush the folded over pasty edges with beaten egg.
11. Place in oven and cook for approximately 30 minutes or until the base of tart is cooked through.