Tomato Tart


This is my version of the tart that Brad served when we visited the Potters Studio at Knarlywood….Use up those beautiful leftover summer tomatoes…served warm or room temperature it will wow the family! ( We couldn’t decide if it should be categorized as appetizer, side dish or dessert…that’s how yummy it is!

This tart bakes in a 9 inch springform pan. You will need parchment paper to line the bottom of the pan. It also helps to place the entire springform pan on a baking sheet. This allows for no spills…and easy transfer into and out of the oven~


For the Pastry Shell

3 cups Almond Meal
1 cup Coconut Flour
2 cups of butter (equal to four sticks….very cold! Cut into tiny squares)
Pinch of salt
4 Tablespoons of Ice water

(I use a smaller sized food processor in which to make the pastry…so I prefer to cut the ingredients in half and make two separate batches…either way works).

Tips for a super flaky pastry…..use very cold butter….ice water….you can go as far as chilling the flour as well…the line I remember Martha saying is ….make it cold…bake it hot!

For the filling:
4 ounces of softened goat cheese
2 cups of Ricotta Cheese
8 ounces of fresh mozzarella; coarsely chopped or grated
2 eggs
1/4 tsp salt

For the topping:
Two fresh tomatoes; sliced quarter inch thick
Handful of fresh sage leaves
Fresh basil; chiffonade

Fresh ground salt and pepper


Printable instructions click here tomato-tart-recipe


Pre-heat the oven to 350 degrees fahrenheit.

Use a food processor to pulse the almond meal, coconut flour and butter until crumbly. Add the ice cold water and pulse until the mixture forms a ball. Do not overmix!

Press the pastry mixture into the bottom of the springform pan first…and then halfway up the sides. Bake the shell in the 350 degree oven for about fifteen to twenty minutes.

As the pastry bakes, you can prepare the filling.

Using a stand mixer with a whisk attachment blend the goat and ricotta cheeses. Add the salt and eggs; continue to whisk until light and fluffy…about a minute or so. Now you can gently fold in the shredded mozzarella.

When the pastry has baked and cooled slightly, you may add the cheese filling and spread out evenly.

Top the cheese with sliced tomatoes, fresh sage leaves and basil chiffonade. Season the top with fresh ground salt and pepper.

Bake at 350 degrees for 35-45 minutes until set.

Cool slightly (about fifteen minutes) before removing the sides of the spring-form pan.

This beautiful Tomato Tart can be served warm or at room temperature. It can even be made the day ahead and warmed up just before serving!


( My Gluten Free Friends…have a field day baking this one…it’s absolutely gluten free without any substitutions! My favorite brand of almond meal and coconut flour for this pastry are Bob’s Red Mill. Just be sure to check the cheese that you use for any additives. )



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