Heirloom Tomato Tart with Gluten-Free Crust

Two pieces of heirloom tomato tart on a serving board with heirloom tomatoes

I have some exciting news: next month I’ll be starting a new job. It’s bittersweet to say goodbye to a wonderful team I’ve worked with for several years, but I’m also looking forward to joining an excellent group back in my hometown of Vancouver. Many of my former colleagues are now close friends, so I know they’re just a phone call away. Overall, it’s a change that feels right and energizing.

On a recent trip back to Toronto, a coworker mentioned how calm I seemed. That felt like a genuine compliment given how high-pressure and deadline-driven my work can be. I won’t pretend I’m always calm — often I feel like a swimmer who keeps a composed head above water while quietly kicking beneath the surface. The constant hum of tasks, emails, and calls is real. Over the years I’ve developed ways to quiet that noise: hiking, yoga, downtime. But the thing that consistently clears my head is cooking.

This heirloom tomato tart is not the quickest recipe, but it’s one of the most restorative I make. When my mind is busy, I prefer recipes that let me move through methodical steps, taste along the way, and enjoy a comforting result. This tart is exactly that: hands-on, slow-ish, and deeply satisfying.

Tomato tarts aren’t revolutionary, but it did take some testing to arrive at this version I love. The challenge is to highlight ripe tomato flavor while avoiding common pitfalls: soggy crusts, watery fillings, or muted tomato taste. When tomatoes are at their peak, you want a tart that does them justice.

I adapted the sunflower seed crust from one of my favorite quiche recipes and made small changes to give it more structure. A slightly thicker crust holds up better under creamy filling and juicy tomatoes. Par-baking the crust is an essential step — it firms and browns the base so it stays crisp instead of turning soggy once filled.

Ricotta filling for tomato tart mixed in a bowl

Roasted red and yellow heirloom tomatoes fresh out of the oven

A crucial discovery while developing this tart was to roast the tomatoes before they go on the tart. Raw tomatoes, even when patted dry, continue to release water while baking, which can thin the filling. Roasting the tomato slices first concentrates their flavor and reduces moisture, giving a more intensely tomato-forward tart and protecting the creamy filling from becoming watery. Because the tomatoes roast while the crust par-bakes, the extra step doesn’t add much hands-on time.

Once the crust is par-baked and tomatoes are roasted, the filling comes together quickly: a fluffy blend of ricotta and soft goat cheese with fresh basil folded in. Spoon the filling into the cooled crust, layer the roasted tomato slices on top, brush with olive oil, sprinkle with garlic, and bake briefly until the cheese is warm and the crust turns golden. The aroma is irresistible. Let the tart rest a bit before slicing so the filling sets cleanly. Serve with a light salad for brunch, lunch, or a simple dinner.

Heirloom tomato tart in a baking pan before going into oven

Heirloom tomato tart fresh out of the oven with a slice cut out

Recipe

Heirloom Tomato Tart with Gluten Free Crust

Roasted tomatoes, fresh basil, ricotta, and goat cheese make a perfect summer pairing. Roasting the tomatoes separately intensifies flavor without creating a soggy filling. This gluten-free tart works for brunch, lunch, or dinner.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6

Author: Bri Beaudoin

Ingredients

2 lbs heirloom tomatoes
2 tablespoons extra virgin olive oil, divided
3/4 cup ricotta cheese
3/4 cup soft goat cheese
2 tablespoons fresh basil, chopped
1/4 teaspoon fine sea salt
Black pepper, to taste
2 cloves garlic, minced

Sunflower Seed Crust

1 1/4 cups rolled oats
3/4 cup raw, shelled sunflower seeds
1/2 teaspoon fine sea salt
3 tablespoons chilled butter
2 to 4 tablespoons ice water

Instructions

Preheat oven: Place racks in the upper and lower thirds of the oven and preheat to 350°F (177°C).
Drain tomatoes: Slice tomatoes about 1/4 inch thick. Arrange slices on paper towels, cover with another layer, and let them drain to remove excess moisture.
Mix crust: Pulse oats in a food processor until coarse. Add sunflower seeds and salt, pulse again. Add chilled butter and pulse until pieces are pea-sized. Add ice water 1 tablespoon at a time until the dough comes together.
Bake crust: Press the dough into a 9-inch tart pan with a removable bottom, pressing firmly into the base and up the sides. Prick the bottom with a fork about 15 times. Bake on the lower rack until medium-firm to the touch, about 30 minutes. Remove and let cool.
Bake tomatoes: Arrange tomato slices on a parchment-lined sheet and brush with 1 tablespoon olive oil. Bake on the upper rack until the edges brown and tops wrinkle, about 40 minutes.
Mix cheese: In a medium bowl, beat ricotta and goat cheese until fluffy. Stir in basil, salt, and pepper to taste.
Assemble and bake: Spoon the cheese mixture into the cooled crust and level it. Arrange roasted tomatoes on top, brush with the remaining tablespoon of olive oil and sprinkle garlic over the tomatoes. Bake until the filling is warmed through and the crust is golden, about 20 minutes. Let cool slightly before slicing.

Notes

Tomatoes: Choose tomatoes of similar size so they cook evenly. If heirlooms aren’t available, use the ripest, sweetest tomatoes you can find.
Gluten-free crust: You can substitute a premade crust if you prefer; it doesn’t have to be gluten-free.

Nutrition