Gluten Free Tomato Tart

Tomato Tart

Tomato Tart

Late summer is the perfect time to make this gorgeous gluten-free puff pastry tomato tart. Loaded with fresh tomatoes, mozzarella, and savory spices, this puff pastry tart makes for a deliciously easy meal!


  • 3 sheets of Geefree Puff Pastry Dough

  • potato starch or any gluten-free flour for dusting

  • 2 pounds tomatoes (any type; different colors are fun), cut into rounds

  • 1 pound mozzarella cheese (low moisture)

  • 1 tablespoon butter

  • 1 cup mixed vegetables (any type)

  • ½ cup onion (sweet), diced

  • 2 garlic cloves, minced

  • 1 tablespoon basil, dried

  • 1 ½ tsp oregano, dried

  • salt and pepper to taste

  • drizzle of olive oil

  • 1 egg, beaten

  • Additional Equipment
  • Tart pan


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Melt butter in a sauté pan then add vegetables and onions and cook over med heat for 3 minutes or until they are softened.

  • Add garlic and cook for another few minutes until onions are translucent and vegetables are slightly browned.

  • Add basil, oregano, salt and pepper. Stir for a minute then set aside to cool.

  • Dust the countertop. Take dough and roll it out to approx. ¼” thick.

  • Use a non-stick spray on the tart pans.

  • Roll then cut the dough to the size and shape of the tart pan you are using.

  • Gently using your rolling pin, roll the dough onto the rolling pin then unroll onto the pan.

  • Carefully set the dough into the tart pan leaving a small edge of dough higher than the edge of the pan.

  • Add cooled filling to the tart.

  • Layer the mozzarella cheese over the vegetables then layer the tomatoes on top.

  • Sprinkle with Salt and pepper. Drizzle with some good olive oil.

  • Egg wash the edges and bake for 25-30 minutes or until cheese is melted and the crust is a golden brown.