When I saw the 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.
Topping:
1 tsp olive oil
3 cloves of garlic, chopped
1 large onion, sliced
1 pint cherry tomatoes
pinch of salt
Dough:
8 oz cheddar cheese, shredded or cut into small chunks (I used fresh cheddar curds but I think any cheddar would work)
2/3 cup of my Local Blend Baking Mix (equal parts almond, coconut, flax)
2 eggs
1/2 tsp garlic powder
pinch of salt
Directions:
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.
20 minPrep Time
30 minCook Time
50 minTotal Time
Yields 8 slices
Save RecipeIngredients
- 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)
- 2/3 cup of my Local Blend Baking Mix (equal parts almond flour, coconut flour, ground golden flax)
- 2 eggs
- 1/2 tsp garlic powder
- pinch of salt
Instructions
- 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.
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