When I saw this gorgeous Tomato Tart coming down my Substack feed, I stared at it endlessly, knowing I would be conquering this recipe as soon as possible. I got out my pen and paper (yes, I still write notes because I don’t want my handwriting to be lost), wrote down the ingredients needed, went to the market, got home, put it together, and baked it. Luckily, I only had to make a few changes to the gluten-free version, but it turned out beautifully. Shaking our heads and smiling from the first bite, we unanimously decided that David Lebovitz’s lovely Fresh Tomato Tart would be on repeat throughout the summer.
For this gluten-free version, I used my old faithful flour, Arrowhead Mills Organic, All-purpose Gluten-free flour, and used a bit more than the regular flour amount listed in David’s recipe. I used my favorite, Organic Masa from King Arthur corn flour. (It’s the same flour I use for my Organic Corn Tortillas). Both of these flours produced a perfect dough. One modification I had to make was with the ice water. Because of the density of gluten-free flour, I had to double the water amount to 10 tablespoons.
Now that we’ve tasted this magnificent Fresh Tomato Tart, the ingredient options are endless. I’m already thinking about asparagus, fennel, and sausage! Stay tuned for this one because it’ll be coming out soon, lol! As you can see in the photos, I added some leftover Chorizo crumbles made from my Nana Lupe’s Chorizo recipe, used goat cheese instead of ricotta, and generously dolloped my Mediterranean Green Sauce all over, which made it incredibly enjoyable because it contrasted with all of the rich flavors.
This recipe comes together in no time, so if you make it, I’d love to know what you, your family, and or friends thought of it! Did you stay in line with David’s recipe or create something else? Let us see which ingredients you used. I can’t wait to see it!
Much love and peace to you all.
~xo, Lori
Prep Time: 25 minutes
Bake Time: 45-50 minutes, or until the crust in golden on top
Makes: 8 small appetizer slices / 4 meal-size slices
Ingredients for the Dough
200g (1¼ cups) all-purpose gluten-free flour (I use this one)
35g (¼ cup) corn flour (I use this one)
85g (6 tablespoons) of unsalted butter, frozen and grated on cheese grater
2 teaspoons of cane sugar
½ teaspoon of sea salt
148g of ice cold water (10 tablespoons)
Ingredients for the Tomato Tart
60g (¼ cup) dijon mustard (optional)
3 tomatoes (about 1½ pound), thin sliced
4oz-6oz of either ricotta or goat cheese
parmesan cheese or grassfed cheddar for the crust (I used cheddar)
sea salt and freshly ground black pepper
Instructions
—> Using a standing kitchen mixer fitted with the paddle attachment: Combine flours, butter, sugar and salt in the bowl. Mix for 2 minutes, just enough to combine the ingredients and turn off. Add the grated butter to the flour mixture. Mix until you see all of the butter is coated and blended into the flour. Turn on the mixer, add the ice cold water, tablespoon by tablespoon. Once all the water is in, keep the mixer running for 2 minutes. The result will be a nice dough ball.
—> Using your hands to make the crust: Combine the flours, butter, sugar and salt in a large bowl. Mix ingredients with your hands until they are well combined, and the butter is coated with the flour. Add the water, tablespoon by tablespoon and mix until you achieve a nice dough ball.
Arrange a large piece of parchment paper on a baking sheet. Lightly flour. Also, lightly flour a rolling pin. Set both aside.
Preheat oven to 350° F (177° C).
Use your hands to scoop out the dough ball from the bowl. Transfer it to the parchment paper. Use the lightly floured rolling pin to roll out the dough to a 13 or 14-inch round. Spread the Dijon mustard in the center of the dough.
Arrange the tomatoes in a circular design in the center of the dough, leaving a two inch border on the outer rim. Tuck the cheese slices or cheese chunks in and under the tomatoes. Garnish with the corn. Season with salt and pepper.
Fold the edges of the dough over to make a nice crust. Sprinkle cheese on the crust.
Bake for 45-50 minutes, or until the outer crust is golden.
Cool tart down for a few minutes before serving. Drizzle with any sauce or pesto.
Store any leftover slices in the refrigerator for up to 3 days.