Gluten-free Sweet Tomato Tart and Pie, Crisp, Cobbler Carnival

A few years ago, I read about a little tomato stand in the Santa Cruz mountains called Love Apple Farm with heirloom, organic tomato plants that they sold in the Spring. One unseasonably warm weekend in early Spring, the DH and I made our way to that tomato stand (which turned out not to be so little) and bought some tomato plants that we lovingly installed on our balcony. We also picked up some homemade tomato jam from a woman who later started her own business as Jeannie’s Jams, also on Twitter. That tomato jam was very tasty. Fast-forward a few years. The DH and I have bought a house and that house came with a yard (two yards, actually, a front AND back yard) perfect for growing tomatoes. It is also nice for growing other things, but it is really all about the tomatoes for me. We went a little crazy this year and bought about ten lovelies, each one unique and wonderful in its own way. The season has been cool, but using Cynthia of Love Apple Farm’s special techniques, those tomato plants are gloriously healthy and currently about 10 feet tall, with some gorgeous tomatoes on the verge of ripening. I’ve been tapping my toes impatiently waiting for them to arrive, but at the same time, I know that once they do we’ll be swimming in tomatoes. I may start bathing in the stuff. Finally, my patience was rewarded in the tiniest way when my beautiful Marmande finally yielded first one red tomato, and then a second. This is just the tip of the iceburg, my friends.
So, in preparation for the upcoming bounty, and with thoughts of tarts, cobblers and pies dancing in my head, combined with memories of sweet heirloom tomato jam, I developed a gluten-free recipe for an altogether unexpected treat- a gluten-free sweet tomato tart with nary a nod to the savory. You could make many variations on this, whether by changing out the cream cheese with creme fraiche, tofutti better than cream cheese, mascarpone, or be really fancy with vanilla custard or Creme diplomate. You could also JUST put a thin layer of sugar simmered or slow roasted tomatoes on the bare tart and either top it with a creamy sauce (or whipped cream, or cashew cream) or eat it entirely bare. This is a delicate dessert, so beware when relocating it, and do leave it in its protective tart pan until the last possible minute. It is also a recipe I think I’ll be tweaking in the future, but it was so fun that I had to share it with you as the lead recipe in a gluten-free tart, pie, crisp, or cobbler carnival. I was inspired to make all these cobblers this week by the fruit trees in my yard, and also by the Pie Day Shauna hosted recently. I wasn’t able to participate, but I hope to see some of the participants share their gorgeous creations here so I can live vicariously through them just a little. I hope you enjoy, my dears. My breakfast this morning was a homemade cappuccino and a Sweet tomato tart- or is it a tartlette? Either way, it was a wonderful start to the day.

Other interesting tomato tarts (not Gluten-free)
David Lebovitz’s Savory French Tomato Tart Recipe
101 Cookbooks Savory Fresh Heirloom Tomato Tart in a Parmesan crust
Savory Cheesy Tomato Tart
Tomato Tarte Tatin

And now, the promised Tart, Pie, Crisp, and Cobbler Linky for GLUTEN-FREE recipes. If you have a related recipe that is NOT gluten-free, you can share in comments, but let us leave Mr. Linky for the gluten-free recipes.

Rules: Please link only to Gluten-free Recipes for Pies, Tarts, Crisps or Cobblers. Also, provide a link back to this carnival page on your submitted recipe post so people can find us and add more yummy recipe links! Thanks and I can’t wait to see what you share.

Gluten-free Sweet Tomato Tart
Tarts (makes one large or 5 or 6 small tarts)
3/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup potato starch
1/2 c. confectioners’ sugar
1/4 tsp. salt
9 Tb. cold unsalted butter, cut into small pieces
1 large egg yolk, whisked lightly

Cream cheese layer:
1/2 package (4 oz) cream cheese or possibly creme fraiche (only if using very soft, runny tomato jam)
1/2 tsp. lemon zest
dash vanilla
1 tsp. powdered sugar (or more to taste)

Sweet Tomato Jam (see notes for the recipe I used)

Butter 5 small tart pans OR 1 large tart pan and reserve.

Combine flours, sugar, and salt for tart in a food processor and blend to combine.Add your buter and pulse until it is evenly distributed. Add your egg yolk and process until you have smooth dough. Divide into 5 or 6 sections if doing mini-tart option and drop each section into a tart pan. Press out into a tart crust using your fingers, making sure to come up the edges and leave a depression in the middle for the filling. Place in freezer for 30 minutes.

After 30 minutes, Cut out circles of aluminum foil (or parchment paper) for the center of each mini tart. Butter them and place them in the center of each tart. I used aluminum foil but it stuck a little and didn’t leave a pretty, smooth bottom for the tarts, so I’d use parchment next time.
Bake on 350 for 15-20 minutes or until lightly brown, and then GENTLY remove your foil or parchment circles and bake another 5-10 minutes or until golden.

Cool and reserve for use later. I made them the night before assembling. You should put your filling in just prior to serving or the crust could become soggy.

Whip together cream cheese layer ingredients and reserve.

To assemble, put a layer of the cream cheese in the tart and then gently cover with a layer of tomato jam. Enjoy!

Tomato jam for 2-3 small tarts
3 heirloom organic tomatoes (small varieties are fun to combine with larger varieties, just slice in half and roast before adding to preserve shape)
1/4 cup water
2/3 cup sugar
dash vanilla

3 tomatoes, either diced or with 1 diced and reserved, and the rest thinly sliced and roasted on 250f for as long as you can stand it. For me, it was about 2 hours. Then bring your water and sugar to a boil and add all of your tomatoes (1 fresh and 2 roasted, or all fresh). Lower heat and simmer for 30 minutes or until thickened but still spreadable.

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9 Responses to “Gluten-free Sweet Tomato Tart and Pie, Crisp, Cobbler Carnival”

  1. I love the idea of a sweet tomato tart…never would have thought of it. And, tomatoes are one of my favorite foods! Can’t wait for our tomatoes to ripen.

  2. I love the concept of this tart. I think I might try it, but make it vegan by replacing the butter for Earth Balance sticks, egg yolk for egg replacer, and cream cheese for vegan cream cheese. Thanks for sharing!

  3. Just wonderful, Sea! I actually used tomatoes in ice cream last year, so I know that they can make for great sweet treats. Your tart looks so lovely. I’m excited for all that your yard and garden are giving you this year! Now I’m going to link up some cobbler type recipes. ;-) Thanks for hosting a sweet linky!


  4. Amanda, Great idea! This recipe was pretty delicate, so I think if you are going to make it vegan, you might want to up the protein elsewhere in the tart crust by using higher protein flours. You might also consider adding xanthan gum.

    Hi Shirley, Wonderful! I can’t wait to see your cobblers.

    Hi Nancy, Great! I’m glad you enjoyed the recipe. I can’t wait for our tomatoes to ripen, too. :D


  5. [...] [...]

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  7. Wow! This tomato tart recipe is fantasticly delicious! I’ll be making it next week for a company pot luck…wish me luck! Thanks.

  8. Hi Erica,
    How delightful! I will wish you luck and then some. I would note that you may wish to play with the cream part of this recipe. I initially thought I wanted a faintly tart cream cheese to contrast with the tomato jam, but then when I ate it I felt that it might have been nice to do something sweeter. I also ate it the day after making the crust, and it was delicate and slightly crumbly even then, so I wouldn’t want to let it hang out and dry out longer. Also, I put the filling in right before eating it, and you might want to try to do that as well or you could have a wet crust on your hands! I hope these tips help and that your potluck goes well.


  9. Sounds delicious. I’ve never heard of tomato jam before, and I love tomatoes…can’t wait to try this recipe out!

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