Tomato and Herb Cheese Tart
Cook time: 
Total time: 
Serves: 6-8
A creamy herbed cheese custard tart topped with fresh tomatoes baked in a gluten free tart.
  • 1¾ cups any good GF flour mix
  • 6 tablespoons butter, chilled and cut into small cubes
  • 5-7 tablespoons iced water
  • 1 egg, beaten
  • 3 large tomatoes, sliced
  • 3 eggs
  • 1 8oz container Allouette or herb cheese of choice
  • ½ cup milk/half and half
  • salt and pepper to taste
  • 2 tablespoons Parmesan to sprinkle
  • basil leaves for garnish
  • 1 11"/28cm tart tin with removable bottom
  1. Using a food processor, process the flour and butter together until you get a bread crumb texture.
  2. Add the egg and start with 5 tablespoons ice water to make a dough that comes together.
  3. Tip out onto a counter and knead the dough until it holds together.
  4. Add extra water if it seems too dry and has trouble holding a ball shape.
  5. Flatten the dough into a disc and cover in plastic wrap and chill.
  6. Let chill for 20 minutes.
  7. Don't try to roll out cold dough.
  8. Let soften at room temperature if you chill longer than 20 minutes.
  9. Roll out between parchment or plastic wrap to 13"
  10. Using the parchment, gently glide the pastry into the tart tin.
  11. If it breaks and it probably will, just patch it up.
  12. Chill the pastry in the freezer for an hour or two or even over night.
  1. Preheat the oven to 350℉/180℃
  2. In a medium bowl, beat the eggs, herb cheese, half and half.
  3. Check for salt and pepper (the cheese will have salt so taste before adding any extra)
  4. Take out the GF pastry from the freezer.
  5. Pour in the egg-cheese custard.
  6. Place on a baking sheet and bake for about 10 minutes or until the custard is almost firm.
  7. Take out of the oven, and place the tomatoes on top and sprinkle with Parmesan cheese.
  8. You can also cook the tart all the way and then add the fresh tomatoes if you don't want to cook the tomatoes.
  9. Here, the tomatoes are still juicy but are cooked slightly.
  10. You can even broil the top for a few minutes to brown the crust and char the tomatoes.
  11. Bake the tart for another 15-20 minutes or until the tomatoes have shrivelled up a little and the cheese has browned a bit (or broil for a few minutes)
  12. Remove the tart from the oven and cool on a rack.
  13. Garnish with fresh basil leaves.
Recipe by Coffee and Crumpets at