When I think of summer food and treats, one of the first things that pops into my head are tomatoes. Growing up in south Jersey, summer was the signal that the most delicious tomatoes are about to descend upon us.
From BLTs to plain ol’ tomato sandwiches, tomatoes were on repeat. Things have come a long way since my childhood patience for summer to bring me the tomatoes I craved. Nowadays, we no longer have to wait for the typical tomato season. Village Farms makes delicious tomatoes available year-round thanks to their sustainable growing practices.
Whether you’re slicing them for sandwiches, or throwing them in salads, there’s nothing quite like those juicy and sweet little bursts of yumminess.
Since we’re in full swing summer mode over here, I thought making a fun tomato tart would be perfect for any family brunch or backyard barbecue! You can even make these into little tarts or play around with different shapes and sizes!
I also love that the crust for this tart is low carb and gluten free! It’s light and refreshing, and seriously makes me smile every time I look at those adorable tomatoes.
Village Farms came out with a new tomato variety that I knew would make this tart even more sweet and special. Their Lorabella Blossom™ tomatoes are so perfectly sized and sweet. I’m telling you guys, these tomatoes are like dessert!
They are my favorite tomatoes yet! I always go for grape tomatoes because of their size and sweetness, and I love the Lorabella Blossom color and flavor! Something that makes them extra special is that they aren’t a grape tomato, but rather a cousin to the mini San Marzano tomato. San Marzano tomatoes are known for their superior flavor and being great to cook with. While you can get caught up in that gorgeous orange color, it’s not all aesthetics!! The orange tomatoes are known to contain a special type of lycopene that is more easily absorbed by the body.
So let’s make a deliciously sweet summery tomato tart!
In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt. Whisk everything together and place in the fridge for 15 minutes.
Grease your pie tin with coconut oil, spray, or extra butter. With your hands, press the crust into the pie tin. This won’t be typical pie crust consistency, it’s pretty malleable, so feel free to really spread it, break it and fill in the entire tin.
In a small bowl, whisk the second egg. Brush the whisked egg on the inside of the pie crust.
Bake in the oven for 10 – 12 minutes until golden brown. When it’s done baking, crumble the goat cheese into the bottom of the pie crust. You can really customize the cheese to whatever you want! A ricotta would be delicious, shredded Swiss or Gruyere would also be a yummy option!
Cut the Lorabella Blossom tomatoes in half and line them in the pie crust, pushing them into the goat cheese if they need some help standing up.
Turn your broiler on high and broil for 2 – 5 minutes depending on what kind of oven you have. I have an electric oven and it took closer to 7 minutes to really get them to soften.
Cut the tart into 6 – 8 pie slices and drizzle with balsamic reduction if desired!
Recipe
Summer Tomato Tart
This Summer Tomato Tart is such a fun recipe! The low carb + gluten free crust is so light and buttery, and I can’t help but smile at those cute tomatoes!
Ingredients
- 6 tablespoons salted butter or ghee
- 2 eggs
- 1 cup blanched almond flour
- ½ teaspoon sea salt
- 6 – 8 ounces honey goat cheese, crumbled
- 3 cups Village Farms Lorabella Blossom tomatoes, cut in half crosswise
- Handful of basil
- Balsamic reduction drizzle, for serving
Instructions
- Preheat oven to 350F.
- In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt.
- Whisk everything together and place in the fridge for 15 minutes.
- Grease your pie tin with coconut oil, spray, or extra butter.
- With your hands, press the crust into the pie tin. This won’t be typical pie crust consistency, it’s pretty malleable, so feel free to really spread it, break it and fill in the entire tin.
- In a small bowl, whisk the second egg.
- Brush the whisked egg on the inside of the pie crust.
- Bake in the oven for 10 – 12 minutes until golden brown.
- When it’s done baking, crumble the goat cheese into the bottom of the pie crust.
- Cut the the Lorabella Blossom tomatoes in half and line them in the pie crust, pushing them into the goat cheese if they need some help standing up.
- Turn your broiler on high and broil for 2 – 5 minutes depending on what kind of oven you have. I have an electric oven and it took me 5 – 7 minutes.
- Cut into 6 – 8 slices, top with basil leaves and drizzle with balsamic reduction if desired!
Want to save this recipe for later? I made you think Pinterest-friendly image 😉
Enjoy!! xo
Thank you so much to Village Farms for sponsoring this post! I love working with my favorite brands and couldn’t be more excited they support The Toasted Pine Nut!! Xo
Do you think all purpose flour would work in this recipe as well??? thank you 🙂
Hi Savonne,
Yes, all purpose flour should work as a sub for the almond flour 1:1. Let me know how you make out!!
xo
Hey Lindsay–I’ve made this tart twice and it is amazing! Always gets high praise! I was wondering if the crust would hold up and be a good option for a quiche? Or do you think the egg would be too heavy?
I think it would definitely work for a quiche! I’ve been meaning to try it but haven’t had the chance. Let me know how it turns out!! xo
This was awesome! Used cherry tomato’s from my garden! Also used 2 oz fresh mozzarella and 4 oz goat cheese. Sautéed some shallots and put them on top!
So good!
Sounds so delicious!! I’m so glad you enjoyed it!! xo
We’re the pine nuts omitted from recipe? Shall I just sprinkle some on top of crust or maybe mix then into the dough..
Hi Gail,
Pine nuts aren’t a part of this recipe but feel free to toast some up and sprinkle them on top – sounds delish!!