This rustic heirloom tomato tart showcases colorful heirlooms in a shatteringly flaky gluten-free crust kissed with fresh oregano, mozzarella, and parmesan.
Prep: 40 minutes
Cook: 40 minutes
Chilling time: 40 minutes
Total: 2 hours
Be sure to give yourself time to make the dough, give it two turns, and let it chill; a few hours total, most of which is inactive. The dough can be made up to 3 days ahead and refrigerated airtight.
If gluten isn’t an issue, feel free to make this with your preferred pie dough or even store-bought puff pastry; you’ll need enough for one single-crust 9-inch pie.
The tomatoes can be salted and drained while the dough chills. If you don’t have heirloom tomatoes, try this with any good, ripe tomatoes, particularly dense-fleshed ones such as dry-farmed early girls or romas.
Nutritional values are based on one of four large servings.