I was reading Bon Appetit this summer when I came across this beautiful recipe for a tomato tart. Unfortunately, it wasn’t gluten free or cow’s milk free. I remade the recipe with foods that agree with my body. For the crust, I used Simple Mills almond flour crackers and for the cheese I used plain goat cheese and pecorino romano cheese instead of parmesan. I left out the garlic and the shallots as well.
A GF Tomato Tart Inspired By Bon Appetit
Serves: 4
Total time: 1 ½ hours
Ingredients:
- 3-4 heirloom tomatoes (try to get a variety of colors)
- 3 tablespoons olive oil
- ¾ teaspoons salt
- ¼ teaspoon black pepper
- 1 stick butter
- 1 package almond flour crackers
- 2 eggs
- 1 ½ cups crumbled goat cheese
- ½ cup grated pecorino romano cheese
- ½ cup mayonnaise
- 1 tablespoon chopped thyme
Instructions:
- Preheat oven to 475
- Slice tomatoes and arrange on a baking sheet, drizzle with olive oil and sprinkle salt and pepper
- Roast tomatoes for 30 minutes, let cool and reduce oven temperature to 375
- Pulse crackers in the food processor. Add both eggs and 6 tablespoons melted butter.
- Press the crust into a 9 inch springform pan
- Bake crust for 8-10 minutes and take out of the oven
- Mix both cheese, the mayonnaise and the chopped thyme in a bowl
- Spread ¼ of the cheese mixture on the bottom of the crust
- Take turns layering the roasted tomatoes and the cheese until you reach the top. Make sure the last layer is tomatoes
- Pour the remaining melted butter over the top
- Bake for 60 minutes or until the crust is golden and the cheese is bubbling
