Flaky pastry, herbed cheese, and juicy summer tomatoes come together in this incredible Gluten Free Fresh Tomato Tart. It's tomato heaven!
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Who doesn't love fresh homegrown tomatoes? I really don't get how a tomato can taste and feel SO different when it's grown in your backyard versus bought at a store. Every single summer, I try my hardest to grow tomatoes in my backyard. And every summer, I get a handful or so of big juicy tomatoes before a major weather event wipes out my crop. I'm currently hanging onto a few plants in the hopes that their new growth will yield an end-of-summer bounty.
This Gluten Free Fresh Tomato Tart is unlike most of the tomato tart recipes you'll find these days. It's not a baked tart, like this one. Well, the crust is baked first, but it's cooled and then filled with cold ingredients and uncooked, fresh tomatoes. It's a refreshing taste of summer!
Here's what you'll need to make this tomato tart
- Gluten free pie crust OR gluten free puff pastry
- Goat cheese
- Cream cheese
- Fresh basil
- Fresh thyme
- Fresh tomatoes
let's get to making this fresh tomato tart
It is really so easy to make this tomato tart. There's not a lot of baking and minimal ingredients and the payoff is spectacular!
- Bake the crust -- preheat the oven to 375 degrees and line a baking sheet with parchment paper. Roll out pie crust or puff pastry to ¼-inch thick and about 11 by 8 inches, but this doesn't need to be precise. As long as it's ¼-inch thick, the shape or size doesn't matter so much.
- Make the filling -- beat cream cheese and goat cheese together until smooth. Add herbs, garlic powder, salt, and pepper and stir to combine fully.
- Spread filling on crust -- spread filling on fully cooled crust, leaving a ½-inch border around sides.
- Add tomatoes -- layer sliced fresh tomatoes on top of filling and sprinkle remaining herbs onto tomatoes.
- Cut into squares -- cut tomato tart into squares and serve cold or at room temperature.
Tomato Tart FAQs
Although it's meant to be served cold or at room temperature with fresh tomatoes, it can be baked for a short time. Assemble it and place it in a 375-degree F oven for 10-15 minutes.
Absolutely! Try chives, rosemary, tarragon, or any other fresh herb of choice, or combination of herbs. Substitute with â…“ the amount of dried herbs if you don't have access to fresh.
No, you can either double the amount of cream cheese or substitute the goat cheese with feta or ricotta cheese.
More Summer appetizers
- Fire Roasted Artichokes with Garlic Aioli
- Fluffy Marshmallow Fruit Dip
- Pulled Pork Sliders on Hawaiian Rolls
- Bruschetta
- Stuffed Cheesy Bread
- Basil Cream Biscuits
- Veggie Pizza
- Copycat Baja Fresh Salsa
Whether you have home grown tomatoes or tomatoes from the farmer's market or store, you'll enjoy the fresh bite that this Gluten Free Fresh Tomato Tart offers.
Gluten Free Fresh Tomato Tart
Ingredients
- ½ recipe Gluten Free Pie Crust
- OR Gluten Free Rough Puff Pastry
- 4 oz (113 g) goat cheese, softened
- 4 oz (113 g) cream cheese, softened
- 1½ tablespoon chopped fresh basil
- 1½ tablespoon chopped fresh thyme
- salt and pepper to taste
- 3-4 medium to large heirloom tomatoes (or any variety of tomatoes)
Instructions
- Preheat oven to 375° F. Roll out pie crust or puff pastry dough into an 8½ inch by 10½ inch rectangle (it doesn't need to be exact, however). Place on a parchment-lined baking sheet and bake for 15-20 minutes, or until deeply golden brown and flaky. Cool completely.
- In a small bowl, mix together the goat cheese and cream cheese until fluffy. Add 1 tablespoon each of the basil and thyme, reserving ½ tablespoon each for sprinkling on top of the tomatoes. Also add salt and pepper to taste and stir to combine.
- Spread on top of cooled pastry, leaving ½-inch border around all edges. Add sliced tomatoes on top and sprinkle tomatoes with reserved herbs and salt and pepper. Slice and serve.
Amy
Help! I've used your pie crust for a variety of things and never an issue. I tried making this and it had a crack after cooling- I thought no worries, cheese and tomatoes are going on top, no one will know the difference. However as I tried to put the cheese on (which was soft and spreadable) the whole thing just fell apart, the more I tried to fix it the worse it got until it was a pile of sand and cheese! It was much grittier than when I've made it before. Any idea what I did wrong?
Kim
It sounds like you didn't add enough water.
Beverly Jones
I like how your flaky tart features fresh uncooked tomatoes unlike recipe where the tomatoes are cooked
On another note, I see you as who I turn to for GF that is right up there in taste and texture with the baked goods we used to love
I would love eating a gluten free Kouign Aman
Have you a recipe? If anyone can perfect that yummy pastry , you can!
Kim
Awe, thank you so much, Beverly! You are too kind and I appreciate your support 🥰
Kouign Aman is on my long list of things to make gluten free. I'll be sure to post when I've had success 🤞🤞🤞
Sylvia L Ranjel
This looks good but I don't like goat cheese it just tastes sour to me, what would you suggest as an alternative cheese that would work well in this recipe?
Kim
I've suggested a few different options within the post itself and also in the video. Check both for alternatives 😊