Tuesday, October 14, 2008

Sweet Tomato and Feta Tart (Gluten Free)



Last Saturday Michael and I attended a family reunion. I had very little time to prepare a dish and I needed to use what was on hand.

After opening the fridge, I found a huge tomato from the farmer's market, leftover feta cheese, and cream cheese.

The cream cheese inspired me to make the easy gluten free pie crust I posted yesterday, and the tomato reminded me of a tomato tart I saw online. I couldn't find a recipe for that particular tart... but I did remember my friend Betty telling me about a tomato pie she made for church social a few months ago.

Using those ideas I created this tomato tart. I am very pleased with the results!

It was so good I had to sneak two pieces just for myself at the family reunion. Afterwards, I had to go back to the road side farmer's market to buy 2 more fresh tomatoes so I could make this tart again for our Sunday evening meal. It is divine. It is so simple. It's also incredibly photogenic.

I hope you will enjoy this tart as much as I have! I'll only be able to make the tart summer through mid-fall until the local tomatoes stop producing.Which is actually quite a blessing. Seasonal meals are often more enjoyable and something to look forward too!

And for you folks keeping track... Michael really liked this tomato tart. He even had a second helping.


Sweet Tomato and Feta Tart


1 large (10") easy gluten free pie crust, pre-baked for 10 minutes
1 large fresh tomato, sliced
1/3 cup real mayonnaise (like Duke's, which is tart and has NO sugar)
1/2 cup feta or freshly grated parmesan cheese, reserve half
1/2 cup freshly grated mozzarella cheese, reserve half
2 teaspoons Italian seasoning , reserve 1 teaspoon
1 teaspoon SPIKE garlic granules, or other garlic seasoning
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup gluten free bread crumbs


Directions:

Pre-bake pie crust as directed in a tart pan. If you would like, you can also brush pre-baked pie crust with an egg white mixed with 1 tablespoon of water and return to oven for 5 minutes to brown (This will make the pie look more like a regular "gluten" pie crust). Remove from oven and set aside to cool.

In a small bowl mix together mayonnaise, 1/4 cup mozzarella cheese, 1/4 cup feta or parmesan cheese, 1 teaspoon italian seasoning, garlic seasoning, salt and pepper.

Spread mayonnaise mixture on cooled, prebaked pie crust. Layer tomato slices over mayonnaise mixture.

In another small bowl mix together remaining cheeses, 1 teaspoon Italian seasoning, and gluten free bread crumbs. Sprinkle mixture evenly over sliced tomatoes.

Place in a preheated 400 degree oven for 10-12 minutes until cheeses have melted and tomatoes have heated through and roasted slightly.

Serve tart hot or cold. I actually preferred this tart on the cool side. Can be used as an appetizer or a light main dish with a green leaf salad!

Enjoy!!

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8 comments:

  1. When summer is over do not dispair. I have been making this tart for years and actualy starting making it when I got addicted to eating it at the Great Harvest Bread Company in Evansville,IN. Their tart was made with sun dried tomatoes and onions and I was unaware of my celiac and I ate it every day with a ceasar salad and a glass of tea. To say it was glorious is not enough to describe it. I have had to develop a gluten free version. I make a crust that is a combo of rice flour and potato flour and I add garlic and diced onion to the crust for added flavor. For the filling I layer sun dried tomatoes, carmelized onions, and a cream cheese mixture that includes cream cheese, eggs, italian seasonings, milk, and cooked chopped and drained spinach. I bake at 400 F for 35 minutes. This tart is something you can adapt for the summer or the fall. You can add to it and you can use different vegetables. The best part you throw it together and you have a quick meal that is delicious and elegant at the same time. Tonya

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  2. Hi Carrie,

    You have sure been busy at your computer lately! I love the new look of your blog!

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  3. Tonya! You're brilliant! I never even thought about sundried tomatoes! Great idea! I'll definitely remember that this fall and winter!!

    Kay -- That means a LOT to me! Thank you!! I am very blessed with friends who know more about website design and graphics than I do! So they have been hard at work for me!! ;-) Thanks so much!!

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  4. Oh, this tart looks wonderful! And I must say that the new layout of your blog is looks awesome!

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  5. Carrie ~
    Your blog looks great. And so does this tart!! Yum!

    I didn't have time to make the pie, but my son and I made your cranberry cobbler now that cranberries are in season!! YUM!

    I am making it again tomorrow for my parents. They are coming to take care of my little ones while my husband and I are going away. the best part about that cobbler is how easy and fast it is!!

    I'll come check on you in a week or so!!!


    Slacker Mom

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  6. The new blog design looks great! Love this recipe!!!!!

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  7. This looks fabulous! I love tomatoes and feta. I guess I could use the egg free mayo and leave out the garlic. I am going to try this one for sure!

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  8. I've got a surprise for you at my blog!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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