Why You’ll Love This Recipe

This Gluten-Free Tomato Cheese Tart is a showstopper! The gluten-free crust offers a crisp, flaky base that perfectly complements the creamy, savory cheese filling. The juicy tomatoes on top add a burst of freshness and natural sweetness, while the herbs enhance the flavor profile. It’s easy to make, beautiful to serve, and perfect for anyone following a gluten-free diet, yet it doesn’t compromise on taste. Whether you serve it as a light lunch, an appetizer, or at your next gathering, this tart is sure to impress.

Ingredients

For the Gluten-Free Crust:

1 1/4 cups gluten-free all-purpose flour blend
1/4 cup almond flour (optional, for added flavor)
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/2 cup cold unsalted butter (or dairy-free butter for a vegan version)
1 egg yolk (or flax egg for a vegan version)
3-4 tablespoons cold water

For the Cheese Filling:

1 cup ricotta cheese
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Topping:

2-3 medium tomatoes, thinly sliced
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Gluten-Free Crust:

Make the dough: In a large bowl, combine the gluten-free all-purpose flour, almond flour (if using), salt, and garlic powder (if using). Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the egg yolk: Add the egg yolk (or flax egg) and mix it into the dough. Gradually add cold water, one tablespoon at a time, mixing until the dough begins to come together.
Chill the dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Roll out the dough: After chilling, roll the dough between two sheets of parchment paper to about 1/8 inch thick. Carefully transfer the rolled dough to a tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.
Blind bake the crust: Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and line it with parchment paper or foil. Add pie weights or dried beans to weigh it down. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool slightly.

For the Cheese Filling:

Prepare the filling: In a medium bowl, combine the ricotta cheese, cream cheese, grated Parmesan, fresh basil, salt, and pepper. Mix until smooth and well combined.

Assembling the Tart:

Spread the cheese filling: Once the crust has cooled slightly, spread the cheese filling evenly over the crust, smoothing it with a spatula.
Add the tomatoes: Arrange the thinly sliced tomatoes on top of the cheese filling in a circular pattern, slightly overlapping.
Season the tomatoes: Drizzle the tomatoes with olive oil and sprinkle with a pinch of salt and pepper.
Bake the tart: Bake the assembled tart at 375°F (190°C) for 20-25 minutes, or until the cheese filling is set and the tomatoes are tender. If the crust begins to brown too quickly, cover the edges with foil.
Garnish and serve: Remove from the oven and allow the tart to cool slightly before serving. Garnish with fresh basil leaves, if desired.

Servings and Timing

Servings: 6-8 servings
Prep Time: 25 minutes (plus chilling time)
Cook Time: 40-50 minutes (including blind baking and assembling)
Total Time: 1 hour 15 minutes to 1 hour 30 minutes

Variations

Vegan Version: Use a vegan butter substitute, flax egg, and dairy-free cream cheese and ricotta to make this tart fully plant-based.
Add Protein: You can add cooked chicken, bacon, or sausage to the cheese filling for a heartier dish.
Different Cheeses: Swap the ricotta or cream cheese for goat cheese, feta, or mozzarella for a different flavor profile.
Herbs: Feel free to experiment with other herbs such as thyme, rosemary, or oregano in the cheese filling or as a garnish.

Storage/Reheating

Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Freezing: This tart can be frozen before baking. Assemble the tart, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Bake from frozen, increasing the baking time by 10-15 minutes.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm, or in the microwave for 2-3 minutes.

FAQs

1. Can I use store-bought gluten-free crust?

Yes, if you prefer, you can use a pre-made gluten-free tart crust to save time. Just be sure to follow the instructions on the package.

2. Can I use a different type of cheese for the filling?

Yes, you can use goat cheese, feta, or even mozzarella in place of the ricotta and cream cheese for a different flavor and texture.

3. Can I make the tart ahead of time?

Yes, you can prepare the tart in advance. Assemble the tart and refrigerate it until you’re ready to bake. You can also bake it in advance and reheat it before serving.

4. Can I add other vegetables to this tart?

Absolutely! Feel free to add roasted zucchini, bell peppers, or caramelized onions to the filling for extra flavor.

5. How do I prevent the gluten-free crust from being too dry?

To prevent a dry crust, make sure to use cold butter and only add as much water as needed to bring the dough together. Also, chilling the dough helps it retain moisture during baking.

6. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes are perfect for this recipe, especially in the summer when they’re in season. Just slice them thinly and use them as the topping.

7. How do I store leftover tart?

Store leftover tart in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.

8. Can I make the crust without almond flour?

Yes, you can leave out the almond flour and use more gluten-free all-purpose flour if you prefer a more traditional crust texture.

9. How can I make the crust crispier?

For a crispier crust, make sure the dough is chilled properly before rolling out, and bake it at a high temperature for a short period to achieve a golden brown finish.

10. Can I freeze the tart after baking?

Yes, you can freeze the baked tart. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Reheat it in the oven before serving.

Conclusion

Gluten-Free Tomato Cheese Tart is a savory, delicious dish that combines the freshness of tomatoes with the creamy richness of cheese, all encased in a crispy, gluten-free crust. Perfect for any occasion, this tart is versatile and can be customized with a variety of cheeses, herbs, and vegetables to suit your taste. Whether you serve it as a main dish or a side, this gluten-free option doesn’t sacrifice flavor or texture, making it a great addition to your gluten-free recipe collection. Enjoy every savory bite!

Why You’ll Love This Recipe

Ingredients

Directions

For the Gluten-Free Crust:

For the Cheese Filling:

Assembling the Tart:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use store-bought gluten-free crust?

2. Can I use a different type of cheese for the filling?

3. Can I make the tart ahead of time?

4. Can I add other vegetables to this tart?

5. How do I prevent the gluten-free crust from being too dry?

6. Can I use fresh tomatoes instead of canned?

7. How do I store leftover tart?

8. Can I make the crust without almond flour?

9. How can I make the crust crispier?

10. Can I freeze the tart after baking?

Conclusion

Gluten-Free Tomato Cheese Tart

Ingredients

Instructions

Notes

Nutrition