Gluten Free Heirloom Tomato Tart

I was delighted to discover some heirloom tomatoes at the Noosa Farmers Market when I recently visited. I purposely put them in the back of my car for the trip home to avoid eating them all. They were sweet and full of flavour. Once home, they were turned into a quick easy tart. Super easy and great for a late breakfast or light lunch. For a non gluten free version you could use 1-½ cups of plain wholemeal flour in place of the gluten free flours and omit the xantham gum.

Gluten Free Tart with Heirloom Tomatoes
Serves 4

For Pastry:
By La Tartine Gourmande

1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
1.5 teaspoons xantham gum
0.5 teaspoon sea salt
7 tablespoons (100 g) cold butter, diced
1 egg
4 (or more as needed) tablespoons cold water


In the bowl of a food processor, combine the flours, xantham gum and salt
Add the butter and use the pulse option to work this mixture into crumbles
Add the egg and continue to pulse
Add the water, one tablespoon at a time and work until the dough detaches from the bowl
Transfer to a bowl and cover. Refrigerate for 1 to 2 hours.
Before rolling out allow the pastry to come back to room temperature

For Tart:

¾ cup ricotta cheese
salt and pepper to season
heirloom tomatoes (approximately dozen) sliced and let to rest of paper towel to absorb juices
greens to garnish
30 gms sheeps milk feta crumbled
egg beaten (for washing)

Preheat oven to 185 degrees celcius
Place the dough between two sheets of baking paper and roll out to a round shape approximately 30 cm in diameter
Gently lift the rustic pastry circle to the baking tray using the sheet of baking paper underneath
Season ricotta with salt and pepper to your liking
Spread fresh ricotta over the pastry base
Do not spread the ricotta right to the edge of the pastry instead leave approximately 5cm clear from the pastry edge
Place the slices of tomato over the ricotta overlapping them slightly as you go
Sprinkle crumbled sheep’s milk feta over the tart
Fold the edges of the pasty circle in to create a rustic looking free form pie
Season with freshly ground black pepper
Brush the folded over pasty edges with beaten egg
Place in oven and cook for approximately 30 minutes or until the base of tart is cooked through.
Serve with green salad