This Rustic Tomato Tart uses a grain free cheddar pastry dough that pairs perfectly with the abundance of summer tomatoes.
Rustic Tomato Tart – Low Carb, Keto, Grain-Free, Gluten-Free, THM S
When I saw a beautiful tomato tart of the cover of the Food Network magazine this month I knew I wanted to make one. Their recipe used puff pastry dough so that was out (it’s not low carb, Trim Healthy Mama friendly, or gluten-free). I made a cheddar pastry dough instead. It paired perfectly with my abundance of garden tomatoes.
I plant a small vegetable garden every year. I think it is about 10 x 20 feet. Lots of herbs (chives, basil, cilantro, sage, peppermint, oregano, and dill), cucumbers, zucchini, peppers, green beans, snow peas, and tomatoes. Somehow, every year, I end up with way too many tomato plants. This year I cut back and only bought 4. Then my husband bought me 4 more. And my mother bought me 4 more. And that is how I ended up with a dozen tomato plants.
You will probably see a few more tomato based recipes before the harvest is through. Last week I shared a Fresh Tomato and Basil Soup that is a great way to use up tomatoes that aren’t perfect. I had a ton of mine split from too much rain so I just blended them into a quick soup with restaurant quality flavors.
This is an excellent appetizer or makes a nice lunch or dinner paired with a salad. It serves 3-4.
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This Rustic Tomato Tart uses a grain free cheddar pastry dough that pairs perfectly with the abundance of summer tomatoes.
- 1 tsp olive oil
- 3 cloves of garlic chopped
- 1 large onion sliced
- 1 pint cherry tomatoes
- pinch of salt
- 8 oz cheddar cheese shredded or cut into small chunks (I used fresh cheddar curds but I think any cheddar would work)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground golden flax
- 2 eggs
- 1/2 tsp garlic powder
- pinch of salt
- Preheat oven to 350.
- In a large oven proof skillet heat the olive oil. Saute the garlic and onion over medium heat until softened. Add the tomatoes and saute until they burst. I was impatient and squished them after about 5 minutes. Cook for another minute or two until the juice evaporates.
- Meanwhile, microwave cheddar cheese until completely melted and gooey. In a food processor combine the melted cheese with the rest of the dough ingredients. Pulse until a uniform dough forms. Roll the dough out between two pieces of parchment paper. Remove the top piece and carefully flip the dough over onto the tomatoes. Peel off the parchment.
- Bake for 30 minutes until the dough firms up and becomes golden. Cool for 10 minutes and then carefully invert onto a servings platter. Garnish with fresh basil and serve.
Taina Suutarinen says
Taryn says