A GF Tomato Tart Inspired By Bon Appetit

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

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