Gluten Free Tomato Tart with Olives and Feta

Mediterranean Gluten Free Tomato Tart with Whole Grain Gluten Free Crust

Maggy and I are both getting a little sweaty in the heat of Becky’s Salt Lake City Kitchen.  The tomatoes are roasting, the olives have been pulsed into garlicky, briny, tapenades, and Becky is snapping away as Maggy and I work the dough for our two tomato tarts.

It started as an idea to highlight summer’s best seasonal ingredient (the tomato, duh!), a way for a few food-blogging girl friends to make lunch together, and then Becky (of The Vintage Mixer fame) had to go suggesting we turn this thing into a competition. Friends/Judges were called, lines were drawn in the sand, and the tomato tart-off was invented.

With the competition heating up, Maggy and I worked feverishly, tasting each component of our tomato tarts. A little salt here, a smidge more vinegar there. I kept my eye on her making sure she wasn’t bribing the judge when I turned my back. I mean, I wouldn’t put anything past her.  She may be adorable, but that girl is one fierce competitor. Luckily Becky was monitoring both of us- who can say whether I may have winked once or twice at our friendly judge, Mike, if she hadn’t been keeping tabs.

Maggy’s tart crust was blind baking and the butter wafted its golden scent from the oven. Sealing the empty shell with an egg wash prevented the dreaded soggy bottom and readied the crust for a glorious creamy chèvre interior. When I snuck a taste of the muffaletta tapenade Maggy created for the base of her tart, I started to get a little nervous. Big and flavorful, it was salty, crunchy, lemony, and bursting with garlicky goodness, I just wanted to stick my face in the bowl and eat it.

My tapenade, was totally different- a bit spicy from Becky’s home grown cayenne peppers, briny with rich black kalamata olives and just a hint of garlic- the lemon zest shining through at the finish.  I took a moment to revel in the way similar ingredients can taste so wildly divergent in the hands of different cooks.  My tomatoes, cut thick, and roasted on a bed of red onions were sweet as any summer fruit. In my gluten free tomat tart (or galette if you will) the cheese would not take center stage, but would merely festoon the top. I chose French feta made from sheep’s milk. I marinated it in fresh spicy cayenne, red wine vinegar, fresh oregano, lemon zest, and garlic.  Marinating cheese is one of my favorite tricks in the kitchen, and I was happy to pass it on to my girls.

With the tomato tarts baked, there was only one thing left to do… eat. No that’s a lie. We’re food bloggers! Before we ate, there were photos. Lots and lots of photos- and how about the food styling? Check out the oregano flowers from Becky’s garden and speaking of oregano, isn’t my moustache spectacular?

When we sat down to eat, I bit into Maggy’s creamy cheesy tart then tasted my light and easy tomato galette. They couldn’t be more different. Our judge had his work cut out for him. Becky stayed mum on her favorite while Mike hemmed and hawed. He called Maggy’s the tart he’d like to eat every day and mine the tomatotier tomato tart. Too nice to declare a winner, Mike asked for more criteria. Finally Becky’s husband Josh stepped in. Since he didn’t know who made which tart, he had no problem choosing the goat cheese and tomato tart a winner.  Crushed!

So of course, Maggy Anderson Keet, I’m demanding a rematch. Any time, any kitchen, a panel of judges, and lots of vino. I must be a glutton for punishment or at least for Maggy time.

  • For Gluten Free Tomato Tart with Olives and Feta
  • 8 heirloom tomatoes sliced ½ inch thick
  • 1 red onion sliced ¼ thick
  • sea salt
  • fresh cracked pepper
  • 1 cup extra virgin olive oil
  • 1 fresh cayenne pepper or red jalapeño
  • ½ cup kalamata olives
  • ½ of a lemon + extra peel
  • 2 cloves garlic
  • 4 oz feta cheese (French, sheep’s milk if you can find it)
  • 2 tablespoons red wine vinegar
  • 1 sprig fresh oregano
  • ½ cup gluten free oats
  • 1 egg
  1. Make gluten free dough using the technique outlined here . Chill your two “chubby disks” in the refrigerator for at least one hour or up to two days.
  2. Slice tomatoes, sprinkle with salt, and drain in a colander for at least 30 minutes. Once drained, and ready to go into the oven, gently toss with olive oil (roughly two tablespoons) and a bit more salt.
  3. Marinate the feta in ½ cup olive oil, a few slices of lemon, 2 tbsp red wine vinegar, fresh cayenne pepper, some leaves of oregano, a thinly sliced clove of garlic, a pinch of salt and pepper. Leave at room temp.
  4. While dough is chilling. Preheat oven to 425º, place onions on a baking sheet, toss with olive oil, place tomatoes on top, and roast for 25 minutes or until soft but still holding their shape.
  5. Make tapenade by pulsing ½ cup of kalamata olives, ¼ cup extra virgin olive oil, ½ fresh cayenne pepper, 1 clove garlic, 1 ½ wide slice of lemon peel, and a heavy pinch of fresh ground black pepper in a food processor. Don’t over process, you want to leave some good texture in the tapenade.
  6. Separate chilled dough into four equal parts. Rewrap and refrigerate all but the part you’re working with.
  7. Roll one section of dough into a rough circle, trim the edges to form a circle, then sprinkle some oats on the bottom leaving a 1 ½ inch border, top with roasted onions, then tomatoes, sprinkle the top with a few dollops of cheese and tapenade. Add to that a sprinkle of fresh oregano and a drizzle of the oli that was marinating the feta. Fold the edges up to contain all that is good and pure in this world. Pop the galette in the freezer on a baking sheet while you make the others.
  8. Preheat the oven to 375º. Rest the galettes in the freezer for at least 20 minutes while the oven gets up to full speed. Prepare an egg wash by beating one egg with a tablespoon of water. Brush the pastry before it goes in. Cook for 25 minutes- adding another layer of egg wash in the last 5 minutes.
  9.  Enjoy with friends, wine, beer, and loads of laughter.

All photo credits on this page belong to Becky Rosenthal and I. Thanks Becky for the use of your amazing kitchen, your awesome friends, and your husband’s discerning palate. Check out the recipe for Maggy’s tart here.

Comments

  1. Becky says

    It's pretty incredible how different the two tasted even though they were basically the same ingredients!! Loved them both and love you both :)

    • says

      Are you kidding me? I literally was just about to send you an email. Was thinking of you JUST this moment. How much I really valued our time together. You are amazing. I can\’t imagine how fantastic we would be in the kitchen together. The thought makes me giddy!

  2. Becky says

    Loved reading your low down of our afternoon. That one is definitely going in the books! And I want to be there for the second show down :) love you both

  3. Keri says

    This recipe looks amazing! Sadly, my husband won't touch anything with olives. Any suggestions for a substitution in the tapenade?

  4. rozpaige says

    Love both of these and including in my tomato recipe roundup — thanks for offering it. If you want me to remove the photo, please let me know and I will do so. Thanks, Roz from La Bella Vita Cucina

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