Fresh Tomato and Cheddar Tart (grain free)

If you are fortunate enough to be dealing with an abundance of fresh tomatoes, this is a beautiful dish for a light supper or for a summer potluck.  The crust is rich and nutty and acts as a great balance for the sweetness and acidity of the tomatoes.  I used Black Krims, Purple Cherokees, and some Yellow Pear tomatoes.  The Black Krims have been coming on strong in the garden, and they are outstanding for salads and other fresh preparations.

Fresh Tomato and Cheddar Tart

Because this uses fresh tomatoes, it doesn’t store well overnight (the tomatoes will start to look droopy and sad).  You can bake the crust in advance, however, and just warm it briefly before adding the tomatoes and serving.  I like the contrast of the warm crust with the cool tomatoes, but it is also perfectly wonderful served at room temperature.

Fresh Tomato and Cheddar Tart (grain free)
Recipe type: Appetizer, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 cups almond flour
  • 4 tablespoons salted butter, melted
  • 1 egg
  • 1/2 teaspoon smoked paprika (optional)
  • 6 ounces extra sharp cheddar, shredded
  • 2-3 pounds heirloom tomatoes, sliced into rounds
  • salt, to taste
  • crushed red pepper, to taste (optional)
  • fresh basil
  1. Preheat the oven to 375 degrees.
  2. In a medium mixing bowl, stir together the almond flour, melted butter, egg, smoked paprika, and one cup (loosely packed) of the shredded cheddar. Press the dough evenly across the bottom of a 10-or-12-inch springform tart pan, pressing some of the dough partway up the sides of the pan. Bake the crust for 20-25 minutes, or until the edges are golden.
  3. Sprinkle the remaining cheese evenly over the crust, and return it to the oven for an additional 8-10 minutes.
  4. Arrange the tomato slices on the top of the crust. Sprinkle with salt and crushed red pepper, and garnish with basil. Serve immediately.

Fresh Tomato and Cheddar Tart

The crust for this slices beautifully, so you could also bake this in a rectangular pan and cut it into squares to make it more finger-food-friendly.  This is my first summer in Colorado working with an actual *excess* of fresh tomatoes, and it is one of the best sorts of problems.  I think you will enjoy this remedy.

Fresh Tomato and Cheddar Tart

Thanks for reading,


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10 Responses to Fresh Tomato and Cheddar Tart (grain free)

  1. Karen Harris August 2, 2013 at 5:58 am #

    I wish we were trying to deal with an abundance of tomatoes here. Our little crop just hasn’t panned out like I hoped it would. Your tomatoes are gorgeous and your tart looks more than delicious.

    • Angela August 8, 2013 at 3:45 pm #

      It has been such a strange summer, weather-wise, but has turned out to be ideal for the tomatoes. Oddly humid…

  2. Lori July 31, 2014 at 2:00 pm #

    Wow, I hate to say this, but your tomatoes look great. The local store variety never look this nice. Did you grow them?

    • Angela July 31, 2014 at 3:03 pm #

      Lori, yes, we had an unusually good tomato year!

  3. Denise July 26, 2015 at 6:33 am #

    Boy or Boy this looks good! And so doable!

    • Angela July 26, 2015 at 9:07 am #

      It really is easy to put together–we don’t have quite enough tomatoes yet, but soon!

  4. Denise August 3, 2015 at 5:13 pm #

    I made this on Sunday and really love the taste of the almond flour crust. Today I put the rest of it in the oven and it tastes great with warm tomatoes too!

    • Angela August 3, 2015 at 6:12 pm #

      Yum–I still don’t have enough tomatoes–hoping next week. It sounds great warm!


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