Gluten-Free Tomato Cheese Tart
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This simple Gluten-Free Tomato Cheese Tart is a breeze to throw together and makes perfect use of garden tomatoes!
Tomatoes are always free-flowing in the summer. 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 for gluten free Tomato Cheese Tart 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 makes it 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 Tomato Cheese Tart 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.
Cheese and Tomato Tart
Ingredients
- 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
Instructions
- 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 batter 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.
I’m not surprised that you keep making tomato dishes! Who wouldn’t, with garden fresh tomatoes at the ready? This is lovely and I’ve actually had such a tomato tart in the past and it was wonderful.
I agree with everything you said about “over the top” dishes using a million ingredients, it’s terrible! I think many people think that in order to be a really good cook, you must utilize many ingredients, spices and toppings, but I feel nothing is further from the truth.
Lovely adaptation, Cynthia!
Thank you for a simple splendid idea! I will try it soon with my nearly ready “Little Sicily” tomatoes.
Excellent!
I feel the same way about “freak shakes.” What is UP with those oddities? I honestly don’t even want to drink them, much less look at them, much much much less clean up all the drips in the photos of them!
But, back to your tomato tart, which looks pretty perfect to me. I will make it!
Hi! This tart is almost too pretty to eat! Almost;) I love that it’s so quick and easy to make and that it’s gluten free. I have some homegrown tomatoes on my counter right not looking for a home. Perfect!
Thank you Katie! Homegrown tomatoes are perfect in this dish!
This is a gorgeous tart! Such a great use of garden tomatoes!
Thank you Taylor!
Your Gluten-Free Tomato Cheese Tart is gorgeous Cynthia! I also love to feature local, fresh produce, though I don’t have a garden anymore. I live in McAllen, Texas, and tend to do a lot of mango and avocado in my recipes. I do “healthy with a global flair” so we must be like-minded souls! I do have fresh herbs in a raised bed, and thyme does beautifully in our hot, humid, tropical climate. I really need to make this!
Yes, I’ll bet you have equal success with what you grow Texas Tamara! I don’t know what I’d do without my little garden!
I’m equally appalled by freak shakes. A misnomer – they should be called gluttony shakes or obesity shakes. They don’t look appetising at all…. which this beautiful tart certainly does. A freshly picked tomato from the garden is a joy. Inhaling now.
I’m glad I’m not alone in my quest for simple, delicious food Sally!
Gosh this sounds so very good! Bookmarking to make soon for one of our outdoor picnic adventures!
Thank you Elizabeth! Yes, perfect for a picnic!
Looks amazing. Just as soon as home grown tomatoes are ready for picking this dish is on my to do lis. Minnesota tomatoes take a little longer to ripen than California tomatoes
What a beautiful tomato and cheese tart! We love this is also gluten free. We have downloaded and can’t wait to make Thank you for always inspiring Frank and me xx
I made the tomato cheese tart and it looked delicious nice and golden brown and bubbly, until I cut into it!!! It was all soupy and the tomatoes were tough. I drained the tomatoes as you said in the recipe for 1 hr. What happened? Can I fix it ?
Did you cut it right away when it was hot and bubbling, or let it sit? It says room temperature or “warm” in order to give a chance for all liquid to settle. Tough tomatoes are usually older.
If I let my garden tomatoes sit on the vine too long, they get a tough skin. I hope this helps.
This is beautiful! I have the cookbook but don’t think I’ve made this. I saw Patricia Wells at a food and wine festival years ago. She seemed kind of snooty. Oh well, so am I.
How long does the dish keep once cooled and refrigerated?
I would like to make it but we wouldn’t have it all in one meal.
It will definitely last at least 4 days! Enjoy!
Do you have to peel the tomatoes? thanks for the recipe!
No, it’s not necessary to peel the tomatoes unless they have super tough skins. I never have that issue with store-bought tomatoes, but sometimes at the end of the summer, my garden tomatoes have tough skins.