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25 August 2010

gluten-free tomato tart


Lu and I were driving home this afternoon, in sudden warm sunlight. She had been at her two-afternoons-a-week daycare ("..coool!" she calls it), where she splashed in water and sat on a tricycle and longed to be able to pedal. Afterwards, we stopped at Danny's restaurant, where Lu ran to her daddy on the line, ate a corn fritter, got an apple from the kitchen manager, flirted with all of the boys, and waved to everyone else.

It was a full afternoon.

We were close to home, on that curve of a road we know so well now. She and I were talking about her day, in between verses of "Sing" from Sesame Street. (It's her first song. She looks at me about 52 times a day and says, "La la?" She claps my hands for me and makes me sing. She joins in with all the nouns, in tune.) The sunlight was clear and dinner was waiting for us at home.

Lu looked out the window, pointed, and said, "Farm stand."

"What did you say, hon?" I asked her.

"Farm stand," she said, pointing.

And that it was. We were passing the farm stand we visit at least three times a week. Through the winter, we buy celery root and parsnips and hope for spring. This time of year, we just go for the tomatoes.

"That's right, sweet pea. That's the farm stand."

She had never said that phrase before.

Danny and I love that our kid knows the phrase farm stand and she can point it out on the way home in the car. We love that she knows the taste of heirloom tomatoes, bursting at the vine with ripeness.

This time of year, ripe tomatoes are about all we need.

How You Can Join in Summer Fest:

So now it’s your turn: Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays, you can contribute in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Matt Bites).

This week's Summerfest offerings

Nicole at Pinch My Salt: What to do with slow-roasted tomatoes

Alison at Food2: Heirloom tomatoes

The FN Dish: Tyler's Ultimate Tomato Salads

Margaret at A Way to Garden: More than one way to ripen a tomato

Gilded Fork: Celebrating summer lusciousness with a tomato dossier and recipes

Diane and Todd at White on Rice Couple: Sun-dried tomatoes (actually made in the sun!)

Paige at The Sister Project: 3 substantial, healthy, vegetarian tomatoey main dishes

Liz at the Cooking Channel: Easy Tomato Tart

Kelly at Just a Taste: Tomato Jam

Alexis at Food Network UK: The seven deadly tomato sins

Michelle at Healthy Eats: Top 10 Things to Do With Tomatoes

Caron at San Diego Foodstuff: Chunky Gazpacho

Marilyn at Simmer Till Done: Tomato Maytag Blue Beignets

Alana at Eating from the Ground Up : Roasted Green Salsa

gluten-free tomato tart

Heirloom Tomato Tart with a Pecorino Crust, adapted from Ashley Rodriguez

My friend Ashley is hugely pregnant, in that awkward place where she just wants that baby girl to arrive, already. Most of us in that state? We're lying on the couch with a cold glass of water, a box of chocolates, and a tv remote in our hands. Ashley? She decided to enter a cooking contest at the Queen Anne Farmers' Market, which called for tomatoes. And of course, because she's Ashley, she won.

That baby girl has one cool mama.

Her heirloom tomato tart looked stunning. Because I know Ashley, I know it also tasted fantastic. I couldn't eat it, but I could try to make it. Ashley was kind enough to send me her recipe. Late this morning, we all set to work to make this: I made the crust in the food processor, Danny combined the goat cheese and basil then sliced the tomatoes, and Lu ate as many tomatoes as she could.

This was the best lunch of the summer. Make it, if you have great tomatoes on hand.

(Just a note for you on flours. I used almond flour in here, which I think adds a great texture and taste. However, since it's a nut flour, it has its own fats. I cut down on the butter for the tart and it turned out great. However, if you cannot use almond flour, be sure to raise the butter to 1/2 cup. Thanks.)

1 teaspoon fine sea salt
60 grams Aherns AP flour
40 grams fine almond flour
4 tablespoons (57 grams) unsalted butter, cut into 1/2-inch cubes and chilled thoroughly
1/2 teaspoon guar gum
2 cups grated Pecorino romano (or Parmesan)
2 tablespoons ice water
225 grams soft chevre
2 tablespoons basil, fine chopped (take a look at this video for instructions on how to do this)
2 large, fat heirloom tomatoes (or 4 medium ones), sliced
2 tablespoons olive oil

great sea salt (we like this one for this tart)

Making the tart dough. Combine the salt, AP flour, almond flour, guar gum, butter, and romano cheese in a food processor. Pulse, briefly, until the butter pieces are roughly the size of peas. Add the first tablespoon of ice water and pulse. If the dough feels dry, add the second tablespoon. Do not add too much water. You don't want a wet dough. The dough should merely stick together when you pinch it between your fingers.

Tumble the dart dough out onto your tart shell. (We use a rectangular one like this one.) Press it into the pan with your fingers. Press all along the bottom, then push the dough up the sides of the pan. Make the dough uniform thickness. Chill it in the freezer for at least 15 minutes. 

Baking the tart. While the tart shell is chilling, preheat the oven to 375°. Prick the bottom of the tart shell with a fork, to prevent it from bubbling up. Bake for 15 minutes, then check to see if any part is puffing up. If so, use that fork again. Bake until the tart shell is brown and firm, about 10 more minutes. Pull the tart shell out of the oven and allow it to cool.

Finishing the tart. Mix the chevre and basil together, then spread it evenly over the bottom of the tart shell. Arrange the tomato slices over the chevre. Drizzle with olive oil and sprinkle with sea salt. 


Feeds 8.


At 8:00 AM, Anonymous Ranjani said...

I have been seeing so many tomato tart recipes lately - I have got to try one! The goat cheese sounds like a great pairing with the tomatoes.
My contribution this week is roasted tomato soup with smoked paprika:

At 8:03 AM, Blogger Stacey Ballis said...

For simple recipes like Roasted Tomato Soup, Brown Butter Tomato Vinaigrette, and an unusual and delicious Tomato Pudding check out my blog today

At 8:15 AM, Blogger Liam said...

Beautiful toms. Love your recipe.

I made a tomato consommé for summer fest this week:

At 8:24 AM, Anonymous christine said...

I don't have a tomato recipe ready to share, but thank you for posting this one! I will definitely be making this before the tomatoes are gone this year - it's got all of my favorite things :)

At 8:30 AM, Blogger Melissa @ It's The Way She said...

Wonderful looking tart.

You'll find an Heirloom Tomato Salad with Asparagus and Herb Creme Fraiche at It's The Way She...

At 8:35 AM, Blogger e.m.b. said...

Here is my contribution to this week's Summer Fest:

At 8:48 AM, Blogger Kim Soltero said...

Living in Italy for the past two years, I really gained a new appreciation of perfectly ripe tomatoes. Here are a few of my favorite ways to eat them—straight from my blog, Flexitarian Foodie!

Avocado-Tomato-Peach salad

Basic Bruschetta

Tomato and Cream Cheese Foccacia

There are plenty more tomato recipes on Flexitarian Foodie, come take a look!

At 8:48 AM, Anonymous Prerna@IndianSimmer said...

Lovely post and your photographs are always to die for!
This was my first time participating in the summerfest n I enjoyed it so much. Here's something Indian I did with my tomatoes.

At 8:55 AM, Blogger Gluten Free Crumpette said...

Looks so delicious! Can't wait to make. I have had a tart pan just waiting for this. What is the Ahern AP flour recipe?

At 9:37 AM, Blogger Christina said...

I love your story! And I love a good tomato tart. This has a parmesan cheese crust? Genius!

I made stuffed tomatoes this week for Summer Fest:

At 9:44 AM, Blogger Tara Barker said...

I love tomato tarts, and I love the idea of keeping the tomatoes raw, to really show off their perfect flavor! Here's a link to my own version of this popular dish:

Plus, my most recent dish, Quinoa Tabouli, in which ripe summer tomatoes are essential!

At 9:47 AM, Anonymous Tamiko said...

M just said "farmers market" last Saturday! Coincidence? I think not. Happy food-talk to your household, too.

At 9:50 AM, Anonymous Josh of Magic Bean Farm said...

That looks delicious! That is the second tomato tart recipe I've seen this week, the first being at the Holy Tomato event at the Queen Anne Farmer's Market we have a stall in. This one I'll be able to eat! Great for all those freshly ripening tomatoes!

At 10:04 AM, Blogger heidi said...

I love that you're bringing up your (ever so cute) daughter to appreciate and enjoy food. To hear the words "farm stand" out of her mouth must have brought such a moment of joy for you!
I also love that you sing Sesame Street songs with her - I'm going to have "Sing a Song" in my head all after noon now. I could definitely think of worse things ^_^

At 10:32 AM, Blogger Torviewtoronto said...

lovely tart looks delicious

At 11:43 AM, Anonymous Leah said...

Yay! It’s finally Tomato Week! I’m celebrating all week by posting some new tomato recipe discoveries as well as some old family faves. Yesterday, I began with Neely’s Chicken Salad in Tomato Cups:

In the upcoming days I’ll have Ina Garten’s Scalloped Tomatoes, Paula Deen’s Tomato Pie and my own take on Caprese Salad. I sure have enjoyed playing along with all the Summer Fest 2010 participants. I also learned a lot of useful info for my garden next summer. Thank you Margaret for creating this event!

At 12:50 PM, Anonymous Winnie said...

That is just gorgeous. I am def. trying your crust and I just love the Ahern's flour- hope you'll be marketing it!

I've gone nuts with tomatoes this summer, and one of my favorite recipes was this tomato ginger jam...

ps I made your 36 hour cookies recently and they are so terrific;)

At 2:00 PM, Blogger Lyndsey Gray said...

Mmmm....that looks delicous. I don't need to worry about gluten but that's not going to stop me from making this yummy tart :).

And here's my contribution to Summer Fest:

At 2:07 PM, Anonymous Margaret Roach said...

I like the part where Lu says "farm stand" - and I crave the tart. One of my fall plans is to make up a batch of Ahern AP Flour and get ready to bake again. Thank you!

At 2:34 PM, Blogger Guinnah said...

Yum - we love tomato tarts. I make one that calls for a thin layer of very grainy mustard on the crust - delish. My recent tomato obsession is this simple but delicious Tomato, goat cheese and basil salad

At 3:16 PM, Anonymous Stephanie @ Dollop of Cream said...

I am always on the lookout for more gluten-free tart dough recipes -- thank you!

My contribution to Summer Fest this week is a cheesy tomato and zucchini gratin, bubbling out of the oven, just waiting to be eaten for dinner . . . With a gluten-free option, of course.

At 3:41 PM, Blogger Best Wishes, Marie said...

thanks. i have been reading your blog for a while. and now i am reading your book.

want to say ... both about blog and about book, i like that you appreciate all the you have. husband, child, food, travel ....

so many people in your situation would have flipped over to an arrogant position and forgot about all of us "little people."

you are a really good and deep feeling person. i am happy you learned you were gluten free and i am happy they you have had success.

both personally and professionally.

At 3:48 PM, Anonymous Marilyn said...

Beautiful summer tart - made by the loveliest people. Can't wait for the new book. xo

At 8:10 PM, Blogger maybelles mom said...

tomatoes are summer for me. i made some salsas ate some bacon---

At 11:49 PM, Blogger divinacucina said...

Lovely shauna! I don't think I even need a crust-- you had me with the tomatoes with the goat cheese!

At 9:57 AM, Blogger Unknown said...

Love any cheese with any tomato combo!!!
This year I ventured out and planted a Greek variety called "Thessaloniki" a small but juicy tomato, which I purchased at Quail gardens in Encinitas during their "TomatoMania" festival.
My recipe is a Greek family egg scramble my mother would make us during the summer time for dinner.

At 5:42 AM, Anonymous marla {family fresh cooking} said...

These tomato tarts sound amazing. I use almond flour often for sweets and savories - love the texture and flavor.
It is amazing when our kids can start articulating what they see through their eyes. So much unfolds when we drive them around :)

Here is my latest addition to Summer Fest:
Bacon Guacamole Salsa


At 7:51 AM, Blogger Laurie@glutenfreeyummy said...

I can't wait to try this recipe! I just bought some fresh heirloom tomatoes at my local farmer's market. What a great way to use them. Thank you!

At 10:56 AM, Blogger dejavucook said...

I love tomato tarts and hope to make all of them. Yours sounds wonderful. I made one also this week for Summer Fest 2010

At 7:00 PM, Anonymous Stephanie said...

That was WONDERFUL! I made it for a boat-ride, and all were pleased.

We did find the crust a tad salty. OF course, it could be because I was short on goat cheese? I'll be buying another container of fresh goat cheese this week at the farmer's market and will make the tart *before* I eat half of it this time :) Perhaps will cut back a drop on the salt, and will be sure to do 2 layers of tomatoes.

Thank you!

At 11:01 AM, Anonymous Anonymous said...

Beautiful recipe and reflections on Sesame Street. I live in Vermont, though, so I think I'll make it with cheddar... But WOW, the tomatoes this week finally!

At 6:16 PM, Blogger Jeanette said...

I really enjoy your blog. Here're some recipes I'd like to contribute to the Summer Fest:

What To Do With A Box Of Tomatoes

Warm Vidalia Onion and Heirloom Tomato Salad

At 11:44 AM, Anonymous Anonymous said...

Just made these for lunch, only using six small tart pans--which worked out perfectly for the amount of dough. I too found the dough to be too salty--and I have NOTHING against salty, so that says something. Also, I found the cheese taste to be overwhelming in them as well. I think I will cut back the cheese by half next time and up the flours to find the right balance. I also found the bottoms to be quite greasy, so this should help as well.

I feel like this is all negative, but the DH loved them as did I--just feel they need a tiny bit of tweeking.


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