Gluten Free Tomato Tart

With ripe, juicy tomatoes, mozzarella cheese, basil, and a pie crust- this gluten free tomato tart makes an easy appetizer, brunch dish, or summer dinner!



  • 1 3/4 c. gluten free flour blend
  • 1/2 tsp. salt
  • 8 Tbsp. butter, cold and cubed
  • 1 Tbsp. water
  • 1 egg yolk
  • 1 tsp. olive oil
  • 4 oz. cream cheese, softened
  • 2 tsp. olive oil
  • 1/2 tsp. oregano
  • Salt and pepper
  • 2 medium tomatoes, sliced
  • 4 - 8 oz. fresh mozzarella, sliced
  • Optional: 1/2 cup mozzarella cheese shredded


  • In a large food processor, pulse the flour and salt. Next, pulse in the butter. Finally, add the water and egg yolk and blend until a smooth dough is formed. Cover and refrigerate dough for 30+ minutes.
  • Preheat the oven to 400 degrees.
  • Use a rolling pin to lightly beat and roll the dough between two sheets of parchment. Lightly place the tart dish on top of the dough and use a knife to cut dough to the same size. Then, carefully flip the dough into the greased tart or pie tin. Brush the dough with 1 tsp. of olive oil.
  • In a medium mixing bowl, beat the cream cheese until smooth. Next, beat in the olive oil, oregano, salt and pepper. Spread the cream cheese mixture over the bottom of the tart using a knife or offset spatula. Then, cover with the sliced tomatoes. Next, top with the mozzarella. If desired, add a sprinkle of oregano.
  • Bake for 25-28 minutes, until tart dough is beginning to brown. You may need to cover the edges with a pie cover to prevent burning. Next, set the oven to high broil and broil for 1-2 minutes, until cheese is browned. Garnish with fresh basil.