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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Heirloom Tomato and Ricotta Tart (Gluten-Free)

    Published: Sep 10, 2015 · Modified: May 12, 2021 by Tessa · This post may contain affiliate links · 12 Comments

    Jump to Recipe Print Recipe

    This simple gluten-free Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust is a great way to savor summer's best tomatoes.

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.comI have always felt that heirloom tomatoes are the crowning jewels of late summer. Just as with winter citrus, they remind us of the colors that the next season will soon bring. Heirlooms' deep reds, greens, golds, and yellows seem to foreshadow autumn's change of scene.

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.comWe haven't been able to go to the farmer's market this last month without grabbing a few of these heirloom beauties with each visit. A couple weeks back we spoke to one of the farmers whose stand was just brimming with the fruit. The farmer, old and weathered and kind, talked with us at length about his growing process, the varieties (so many!), and the care that goes into each. I pretty much wanted to buy all the tomatoes by the time we were done chatting, and did make it out of there with one of each type to try at home.

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.comWhile most tomatoes this time of year don't make it past the slice and eat stage in our house, I was able to hoard a couple away for this tart. Making a variation on the the kitchn's cornmeal millet crust, this crust is a rustic and savory blend of cornmeal and almond meal. Think of this as a "flavor your own adventure" kind of tart - salt and pepper to taste, use more or less basil if desired, add a touch or more of the olive oil. Heck, I think a little balsamic vinegar would taste great with this as well.

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

    Heirloom Tomato and Ricotta Tart with a Cornmeal Crust (gf)

    This simple tart pairs very well with a green salad or soup. Feel free to take liberties with the seasoning and garnish as you wish!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8 servings
    Calories: 282kcal
    Author: Tessa

    Ingredients

    For the crust

    • ½ cup cornmeal I used Bob's Red Mill medium stone ground
    • 1 ½ cup almond meal/flour
    • ½ teaspoon salt
    • 4 tablespoons cold unsalted butter diced into ¼ inch pieces, plus extra to grease pan
    • 2-3 tablespoons ice water

    For the filling

    • 1 cup ricotta full fat (part-skim works too)
    • 1 handful fresh basil leaves finely chopped
    • salt and pepper to taste, plus more for garnishing
    • 2 medium heirloom tomatoes sliced
    • 1 tablespoon olive oil or more if desired

    Instructions

    For the crust:

    • Preheat oven to 375 degrees Fahrenheit. Grease a 14x4 inch rectangular tart pan with a removable bottom.
    • In a food processor, add cornmeal, almond meal, and salt. Pulse a few times to combine. Add butter pieces and pulse until mixture resembles a coarse meal. Add ice water, pulsing between each tablespoon until it starts to look like wet sand. With your fingers, pinch a bit of the mixture to make sure it holds together. If it doesn't, add more water a teaspoon at a time.
    • Transfer the dough to the prepared tart pan, and press in with your fingers. pressing it no more than halfway up the sides of the pan (a little less will lessen crumbling).
    • Bake for 15-17 minutes, until the crust starts to turn golden brown. Place on cooling rack when done.

    For the filling:

    • In a medium bowl, combine ricotta and most of basil, leaving a little aside to garnish the top of finished tart. Add salt and pepper to taste. When the tart crust has cooled completely, spread ricotta mixture into crust. Top with tomato slices. Garnish with remaining basil, olive oil, and salt and pepper.

    Notes

    Crust adapted from The Kitchn.
    If you don't have a food processor, you can use a pastry blender or your hands to mix the dough for the crust.

    Nutrition

    Calories: 282kcal | Carbohydrates: 14g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 140mg | Fiber: 4g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust #glutenfree | saltedplains.com

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    Comments

    1. Jill

      September 11, 2015 at 4:51 pm

      Love that rustic-looking crust! And the gorgeous tomatoes of course.

      Reply
      • Tessa

        September 11, 2015 at 11:20 pm

        Thank you, Jill! The crust comes together so easily too - my kind of crust. :)

        Reply
    2. Kate

      September 11, 2015 at 9:59 am

      Heirloom tomatoes really are a thing of beauty! And your photographs completely reflect that, so gorgeous. I love the idea of this simple little tart to celebrate the last of the summer crop.

      Reply
      • Tessa

        September 11, 2015 at 11:18 pm

        Thank you so much, Kate. They really are!

        Reply
    3. Medha @ Whisk & Shout

      September 11, 2015 at 1:21 am

      This tart looks lovely! Pinning :)

      Reply
      • Tessa

        September 11, 2015 at 2:58 am

        Thanks so much, Medha! :) Hope you are doing well!

        Reply
    4. Nicole @ Young, Broke and Hungry

      September 10, 2015 at 5:53 pm

      Sometimes, I feel bad about eating heirloom tomatoes because they are so pretty. Then I ate one and my mind faded to black. LOVE how you paired them with ricotta.

      Reply
      • Tessa

        September 11, 2015 at 2:57 am

        Ha, I know what you mean! Thank you, Nicole!

        Reply
    5. Abby @ The Frosted Vegan

      September 10, 2015 at 1:10 pm

      Even though I'm usually a tomato hater (gah, I know!) the good ones that pop up this time of year are the only ones I enjoy! Can we pleaseee hold onto summer just a bit longer by eating a million of these tarts? They are gorgeous!

      Reply
      • Tessa

        September 10, 2015 at 2:32 pm

        Haha, you have good taste! :) I am seriously holding onto summer with all my might. Thank you, Abby!!

        p.s. I will be at ChoppedCon - can't wait to see/meet you!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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