Tomato Tart

Tomato Tart
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 40m
  • Servings:



Fresh, ripe tomatoes are one of the finest treats the produce section has to offer. Here's a gluten-free tart recipe that makes the most of them. Perfectly vine-ripened tomatoes can turn even the simplest salad or sandwich into a memorable meal. Even better, baking them into a tart with fresh herbs concentrates and intensifies that sweet tomato flavor. The crust in this recipe is made from cornmeal, so it’s sweet, crunchy and gluten-free. It's difficult to roll when cold, and it's hard to handle when warm, so roll out your crust first at room temperature, then refrigerate it.


  • Crust

    1 ¼ cups general-purpose gluten-free flour mixture, plus more for dusting
  • ½ cup corn flour
  • ¼ cup finely ground cornmeal, white or yellow
  • ¼ tsp. sea salt
  • ½ tsp. freshly ground pepper
  • ¾ cup cold butter
  • 2 Tbsp. cold water, or more if needed
  • Filling

    1 clove garlic
  • 2 Tbsp. olive oil
  • 11 large leaves of fresh basil
  • 5 stems Italian or curly parsley
  • 4 large tomatoes, ideally heirloom varieties in multiple colors
  • 3 oz. feta cheese, crumbled
  • 2 Tbsp. good quality balsamic vinegar (optional)


  1. Pulse the gluten-free flour, corn flour and corn meal in a food processor with the salt and pepper until well mixed. Cut the butter into pieces and add it, pulsing several times until the mixture looks like coarse crumbs. Add the water and pulse again until the dough comes together in a ball, adding more water ½ teaspoon at a time if necessary, until the dough adheres.
  2. Dust a sheet of parchment paper lightly with the gluten-free flour, then turn out the dough onto the sheet. Pat it out with your fingers into a broad disc, then dust the top lightly with more flour and cover it with a second sheet of parchment. Roll out to a disc ¼” thick, then transfer the dough to a sheet pan, paper and all. Refrigerate for at least 45 minutes.
  3. Heat your oven to 400° F and place the garlic bulb on a small sheet pan. Bake the garlic for 25-30 minutes until it's soft, then remove it and turn your oven down to 375° F. Cut the top from the bulb with a sharp knife and squeeze the garlic into a small bowl. Mix in the olive oil to make a thick paste.
  4. Remove the chilled crust from your refrigerator. Peel away the top sheet of parchment, then invert the crust onto a 10” or 11” tart pan. Remove the other sheet of parchment and gently press the dough into the bottom and fluted sides of the pan. Trim away any excess dough and use the trimmings to fill any cracks or holes. Par-bake the crust for 8-10 minutes, then remove it from the oven.
  5. Brush the still-warm crust with the oil and garlic mixture. Stack the basil leaves and roll them into a tight cigar shape, then cut across the roll to make fine shreds. Strip the leaves of parsley from their stems and chop them coarsely, then scatter half the basil and half the parsley over the crust. Scatter half the crumbled feta over the herbs.
  6. Core the tomatoes and slice them into ¼” rounds. Arrange the slices over the herbs and the crumbled feta, overlapping slightly. Top them with the remaining feta and herbs, and bake for 35-40 minutes. The tart is done when the tomatoes are soft and the edges of the crust are golden brown.
  7. Remove the tart from the oven and let it rest for at least 10 minutes before serving. Alternatively, you can make it ahead of time and serve it at room temperature.


Make the meal lactose-free and vegan-friendly by omitting the feta, or by replacing it with a non-dairy "cheese" product.

Activate to launch comment card