This simple Gluten-Free Tomato Cheese Tart is a breeze to throw together and makes perfect use of garden tomatoes!
I realized as I sat down to the computer, that the last several posts have all been inspired by tomatoes! I guess because they’re such a big part of my summer garden, I try to find a way to use them as often as possible, like this Salsa Fresca or Caprese Salad.
This recipe comes from an old Patricia Wells cookbook from 1996, “At Home in Provence“. What I like about Wells’ style is the simplicity and ease of preparation in nearly all of her recipes. It seems that so many recipes today veer towards over-the-top, with seven different flavors competing for top-billing, and yet none really stand out.
Messy plates with a multitude of sauces, or over-flowing sundaes and “freak shakes” abound. But when you use the absolute freshest and tastiest ingredients (and c’mon, really nothing compares to a homegrown tomato), there’s really no need for anything but the simplest preparation.
I made just a few minor tweaks to this recipe, combining both fontina and the pricier Parmigiano-Reggiano for a more budget friendly recipe. But if you are so inclined, feel free to use just the Parmigiano.
The recipe calls for fresh thyme, and I think this is the time to use fresh herbs, dried just won’t taste the same. Patricia calls this a savory clafoutis, which is just a batter of eggs and cream over tomatoes. And because this tart is just eggs, cheese and tomatoes, it’s also naturally gluten-free, which is always a plus in our house.
I also used 4 eggs instead of 2 yolks and 2 whole eggs, as I preferred not to store the whites.
This Gluten-Free Tomato Cheese Tart would make a nice addition to a summer picnic, an appetizer or even a light lunch.
- 2 pounds firm ripe tomatoes
- Kosher salt and black pepper to taste
- 4 large eggs
- 1/2 cup heavy cream
- 2 ounces Fontina cheese grated
- 1 ounce freshly gratedParmigiano-Reggiano cheese about 2/3 cup total of the two cheeses
- 2 teaspoons fresh thyme leaves
Preheat oven to 375* F.
Core, peel and slice tomatoes about 1/4" thick. Place tomatoes on a sheet pan, lined with paper towels. Sprinkle tomatoes with about 2 teaspoons kosher salt. Cover with more paper towels to absorb the liquid from the tomatoes. Set aside for 10 minutes, and up to 1 hour.
In a small bowl, combine the eggs, cream, half of the cheese and half the thyme leaves. Season lightly with 1/4 teaspoon kosher salt and black pepper.
Layer the tomatoes in the bottom of 10" baking dish. Pour the batter over the tomatoes. Sprinkle with remaining cheese and thyme.
Place in the center of the oven and bake until the b after is set and the tart is golden and bubbling, about 30 minutes.
Serve warm or at room temperature. Cut into wedges. Serves 4-8 as an appetizer or light lunch.