Tomato season is simply the best! It's kind of ridiculous how much money I can justify spending over a large, misshapen, deliciously juicy ripe tomato in late summer. And, after scrolling through all the glorious seasonal tomato recipes that are hitting the food blog world over the past few weeks, I was inspired to put a twist on the caprese salad and combine it with a tomato tart. Gluten free, to boot!
3 medium Heirloom Tomatoes
1/4 c. Basil Leaves, slivered
3 chunks Mozzarella, sliced
1t. Sea Salt
1 1/4 c. Gluten Free flour
1/2 c. unsalted butter, chilled and cut into 1/4 inch cubes
1/4 c. shredded parmesan cheese
2 Tbsp Ice Water
2 Tbsp Olive Oil (for drizzling)
Preheat the oven to 350F
Prep the Tomatoes
Slice your tomatoes and place them on a double layer of paper towels. Sprinkle them with 1 teaspoon sea salt. Place another layer of paper towels on the tomatoes and press down gently to drain the liquid. Let them sit while you prepare the crust.
Make your Crust
Combine flour, butter, and Parmesan cheese in a food processor and pulse 25 times until the mixture turns to the size of peas. Add in the ice water and pulse until the dough comes together. Using your fingers, press the dough into your tart pan (or, in my case, a pie pan since I didn't have anything else) and chill in the refrigerator for 20 minutes. Once chilled, cover your crust in parchment paper and dried beans and place in the over. Bake for 15 minutes, remove the paper and beans, then bake for another 10 minutes. Let cool to room temperature.
Assemble your Tart
Just before serving, arrange your tart starting with tomato slices at the bottom, followed by cheese slices, and another layer of tomatoes on the top. Drizzle with olive oil, and sprinkle with basil. Serve at room temperature.
Adapted from 101Cookbooks
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