All but the creamy and savory custard filling have been made into a topping in this cheesy tart. I believe a cleaner, yet more complex flavor experience is presented by separating and simplifying, compared to a quiche where the filling ingredients are generally mixed and baked together.

The natural acidity of tomatoes can sometimes be overwhelming in a dish but when served lukewarm and tossed in honey with olives, basil and sweet almonds, the little heirloom beauties make a perfect complement to the luscious and rich tart.

gluten free cheese tart with caramelized heirloom cherry tomatoes, almonds & black olives
ingredients crust

¾ cup almond flour
2 tablespoons tapioca flour
3 oz shredded cheese
2 tablespoons butter

directions crust

Mix flours with shredded cheese, add butter and knead until a dough is formed.
Push dough into a 9 inch tart pan covering the bottom and sides.
Bake at 350F/175C for 10 minutes before adding the filling.

ingredients filling

1 cup heavy cream
3 tablespoons tomato paste
10 oz shredded cheese
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 large eggs

directions filling

Put all ingredients except eggs in a saucepan and stir over very low heat only until cheese is melted.
Take off the heat, mix in eggs and stir until incorporated.
Pour into the pre baked tart and bake at 350F/175C for about 20 minutes until set and lightly golden.

ingredients topping

2 cups heirloom cherry tomatoes
½ cup cured black olives
2 tablespoons butter
1 tablespoon honey
¼ cup chopped raw or toasted almonds
1 tablespoon chopped fresh basil leaves

directions topping

Melt butter and honey over low heat.
Add tomatoes and olives and stir gently until tomatoes are warm and start to soften. If they start breaking it’s high time to take them off the heat. It will take about 10 minutes.

Drain and stir in chopped almonds and basil.

Add topping to the warm tart and bake for another 3-5 minutes at 350F/175C.

Serve lukewarm.

Photography by Philip Blankenship.