Field to Feast: Tomatoes

Tomatoes are here! I went a little overboard at the market as I tend to do with all produce that has such a short, shining season, but every tomato went to good use. So welcome to tomato week! I hope you enjoy.

Gluten-Free, Paleo Tomato Tart | Minimally Invasive

Starting things off, I have a hearty gluten-free/Paleo tomato conserva tart that’s bursting with fresh flavor. Because tomatoes release a lot of water as they’re cooking, I made each element of the tart separately, then assembled them at the end to avoid a big, soupy mess in the oven. The gluten-free tart shell was based on the Paleo Pie Crust at Elana’s Pantry with some Parmesan cheese and a handful of fresh herbs — basil, of course, plus rosemary, sage, thyme and chives — thrown into the food processor. The herbs turned the dough a beautiful shade of green, but if you’d rather a dough studded with herbs, just mince and stir them in by hand when you’ve finished mixing. I pressed the dough into a nine-inch tart pan, then covered the bottom with foil, weighed it down with dried beans, and blind baked it for 20 minutes at 350° F. At that point, I removed the foil (and beans) and baked it for 10 minutes longer to dry the bottom of the shell.

The middle layer, which isn’t visible here, was a blend of chèvre from Edgwick Farm, about two tablespoons of cream cheese, a hefty grating of parmesan cheese and the roasted garlic cloves and some oil from the tomato conserva, which you can find at Fine Cooking. I used a mix of tomatoes for the conserva, thinking of the end product visual, but use whatever you like. To assemble the tart, I spread the cheese mixture over the cooled shell and layered the tomatoes in a ring, overlapping, from the outside-in. I didn’t do it for the picture, but just before serving, drizzle the top with reduced balsamic vinegar and a sprinkling of fresh herbs, and maybe a little more grated Parmesan if you love it as much as I do.


This week, Kasha posted a wonderful mid-season recap of our Field to Feast posts at The FarmGirl Cooks. If you’re a newbie to this series and want to see all of the seasonal goodies we have to offer, head over there and dive right in!

6 Replies to “Field to Feast: Tomatoes”

    1. Hmmm, I don’t think it would be great for a galette, simply because the texture is a bit like shortbread when cooked. It’s a bit crumbly and wouldn’t be pliable enough for you. Let me dig around a little bit…

      1. Any tips would be appreciated. I found your strawberry galette crust but am looking for an almond or coconut flour version. Sigh…

        1. It might be as simple as swapping out a little of the almond flour for some coconut flour, but I really have no experience with it. I tend to stick to the tried and true when I bake for fear of blowing up the kitchen. 🙂

  1. Thanks for the inspiration, i just made a GF version of this tart by making a GF pie crust, filling with a pesto ricotta, and then topped with the conserva recipe you mentioned here. A perfect summer dish!

    1. The conserva is killer, isn’t it? I’m lucky enough tomatoes escaped my sampling to make it to the tart!

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