Tomato Parmesan Tart. Perfect for a celebration lunch with a gluten free option for the pastry too. It would also make a simple light appetizer course for your next dinner party.
This tomato parmesan tart is one of my go-to recipes when I need to serve a vegetarian lunch. It’s also great if I’m looking for a lighter meal that still feels like a little treat. Anything with pastry is a bit of an indulgence so this tart really isn’t a sacrifice at all. Some sweet, fresh, very small, vine tomatoes were used for this particular tart but I usually use even smaller cherry tomatoes.
What makes this tart work particularly well is to cut the tomatoes in half, keeping the cut sides up so that the skins act as little boats. This works by keeping most of the tomato’s juices stay contained and do not make the bottom crust soggy as it bakes.
The pastry on this occasion was also gluten free to accommodate another dietary restriction. I just used an all purpose gluten free flour blend that was made up of mostly brown rice and sorghum flour. Since a short crust is used in this recipe it actually worked pretty well and everyone enjoyed it.
Fresh is the key to this simple recipe. Tomatoes at their best and fresh chopped herbs is what really makes this easy recipe and of course, the best Parmesan cheese you can get your hands on. Try it for a weekend lunch or as a simple, delicious, appetizer course for a dinner party.
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- 1 1/4 cupsall purpose flour or gluten free flour
- 1/2 cup very cold butter
- pinch salt
- 3 tbsp cold water approximately
- about 1 poundcherry tomatoes
- 4 tbsp chopped fresh herbs oregano, chives, etc.
- 2 tbsp brown sugar
- 1/4 cup freshly grated parmesan cheese
- 3 tbsp extra virgin olive oil
- 1/2 tsp black pepper
Preheat oven to 400 degrees F.
In a food processor, add the flour, salt and cold butter. Pulse until the mixture resembles a coarse meal, then pulse in the water. The dough will probably still be crumby.
Press into the bottom and sides of a 9 inch tart pan. Chill while you prepare the tomato filling.
Cut the tomatoes in half. Place in a large bowl and add the herbs, Parmesan, olive oil, brown sugar, black pepper and a pinch of salt to season. Toss together well.
Arrange the tomatoes, cut side up in a single layer in the prepared crust. Spoon any leftover cheese and herbs in the bowl over the tops of the tomatoes.
Bake for about 40 - 45 minutes in the preheated 4oo degree F oven.
Serve with additional freshly grated Parmesan cheese on top.
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