This savory summer tart has layers of flavor and makes a beautiful lunch or brunch.
Slow roasting the tomatoes intensifies the sweetness and prevents them from becoming watery.
Tomatoes are the major dietary source of the antioxidant lycopene. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Season/ Summer
Prep time: 15 minutes
Roasting tomatoes: 45 minutes
Cook time: 30 minutes
Serves 8
8 assorted heirloom tomatoes,
8 cloves of garlic, roasted then chopped
1/2 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
1 1/4 cup parmigiano, grated
2 tsp. fresh thyme
pinch of cane or coconut sugar
2 tbsp. olive oil
1 pastry tart, recipe below
Preheat oven to 400.
Slice tomatoes about 1/4 “ thick and mix gently in a bowl with olive oil , salt, and a pinch of sugar. Lay in a single layer on sheet pan, lined with parchment. Roast for 45-50 minutes, or until slightly dried out.
Place garlic gloves and a bit of oil in foil, lined with parchment, and roast for 45 minutes. Put in the oven with the tomatoes. Chop it a bit when slightly cooled.
In a bowl mix grated parmigiano, chopped garlic, ground pepper, and 1 tsp. chopped thyme leaves. Spread on the bottom of pre baked pie shell. Arrange tomatoes in a circular pattern, until you reach the top.
Sprinkle with a bit of olive oil and the rest of the thyme. Taste for seasoning.
Bake in 400 degree oven and bake for 30 minutes, or until crust is golden brown.
Serve warm or room temperature.
Tart Shell - Makes one 9-inch Tart
This is a basic tart shell to be used for sweet and savory tarts.
1 cup plus 2 Tablespoons Bob’s all purpose gluten free flour
1 teaspoon sugar (pure cane or coconut )
1/8 teaspoon sea salt
1 1/2 teaspoons xanthan gum, or Psyllium Husk
1 stick unsalted butter in chunks ( cold )
1/2 teaspoon vanilla extract mixed with 3 tablespoons ice water.
Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, sugar, and Xanthin gum, ( If using gluten free flour) then work in the butter gradually, until course crumbs are formed.
Add the vanilla with just enough water for the dough to come together. ( do not over mix )
Then shape the dough into a disk. Wrap it in plastic wrap and chill for 15 minutes.
Roll the dough into a 10 inch circle and drape it over a 9 inch tart pan with a removable rim.
Work the edges with your fingers so that the dough stands about 1/4 inch above the rim, and is about 1/4 inch thick. Prick the bottom with a fork in 8-9 places.
Freeze for 20 minutes while you preheat the oven to 425.
Place the frozen tart shell on a sheet pan and bake until it’s lightly colored. ( about 15 minutes. Check after 13 minutes and prick any swollen pockets of dough with the tip of knife.
Side Note : Bobs Gluten free all purpose flour, plus 11/2 tsp. Xanthan gum, or Psyllium Husk. This addition to the flour is essential for a flaky crust.
Using parchment paper or wax paper to roll the dough on, makes it easier to flip the dough over the tart pan.
Cooks note: for a 10” Tart, add 1/3 more of all ingredients.