Gluten Free Tomato Tarts with Sweet Corn
Prep time
Cook time
Total time
These gorgeous little tomato tarts are bursting with summer flavor and a hint of heat from pepper jack. Enjoy them at your next barbecue, picnic, or cocktail party. This recipe works best with very cold or frozen ingredients. I like to put my flour, butter, and cream cheese in the freezer so that it is very cold when I start. Also, this dough may look totally unusable when you pour it out of the food processor, but it will come together. I promise this is the most forgiving pie crust ever.
Recipe type: Appetizer, Picnic, Summer, Gluten Free, Vegetarian
Cuisine: French, American, Southwestern
Serves: 6 tarts
  • Make The Crust
  • 6 oz (170 g) Cup4Cup gluten free flour, cold
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • ½ teaspoon sugar
  • 2 teaspoons paprika
  • ¼ teaspoon black pepper
  • pinch of cayenne (optional)
  • ½ cup (110 g) butter, cut into cubes and chilled or frozen
  • 3 oz (85 g) cream cheese, cut into cubes and chilled or frozen
  • 1 tablespoon cold water
  • 1 tablespoon cold balsamic vinegar
  • Filling
  • 6 oz shredded pepper jack
  • 2 ears fresh corn, cut from the cob
  • 2 pints cherry tomatoes
  • 6 sprigs fresh cilantro
  • 2 tablespoons chopped jalapeño (optional)
  • Sea salt for sprinkling
  1. Make the doughIn a food processor, combine flour, salt, baking powder, sugar, paprika, pepper, and cayenne- pulse a few times to combine, well. Add the cream cheese to the flour mixture. Pulse for 20 seconds or so- until the mixture resembles coarse meal. Add the frozen butter and pulse until none of the butter is larger than the size of a hazelnut.
  2. Add the water and balsamic. Pulse until most of the butter is reduced to the size of small peas, and the mixture holds together when you squeeze it in the palm of your hand. Pour onto a work surface, knead with (preferably cold) hands—pressing the dough into a chubby disk. It may look like the the dough has no chance of turning into something you can roll out, but I promise, it will!
  3. Wrap the dough tightly with plastic wrap, and refrigerate for at least an hour, preferably overnight.
  4. Roll out your dough, cut it to size, and transfer it to the tart tins. Reroll your scraps until you fill all six tart tins. Use a fork to dock the bottom of the tart tins. Freeze the dough, uncovered in the tins for at least 30 minutes. Overnight is even better!
  5. Fill & Bake
  6. Preheat the oven to 425º while the tart dough is chilling. Fill the tarts with cheese, corn, and tomatoes. Place on a baking sheet and bake for 25 minutes until tomatoes have some roasted brown bits, the cheese is melty, and the crust is a gorgeous golden brown. Allow to cool for 10 minutes before garnishing and serving. Enjoy!
Recipe by The Tomato Tart at