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WGS July Recipe: Heirloom Roasted Tomatoes in an Almond Tart

This heirloom tomato tart is fresh, vibrant, and gluten free! If you don’t want to use almond flour, the tart shell can also be made with any nut and/or nut oil you like (Grapeseed oil is a great substitute). I’ve made this with macadamia nuts and macadamia nut oil, and it’s out of this world.



Tomato Mixture

3 to 4 C – Colorful variety of heirloom cherry tomatoes

2 sprigs – Fresh rosemary, cracked and thrown into pan

Generous amount Grapeseed oil or light olive oil

2 tsp – Sea salt

1 ½ tsp – Black pepper

Camembert cheese slices (optional)

Arugula (optional)

Basil (optional)

Almond Tart

1 ½ C – Almond flour

1/4 tsp – Sea salt

1 T – Fresh rosemary or thyme, minced

1/4 C – Almond oil

1 T – Water


Makes 8 small tart shells


Preheat oven to 400 degrees. 

Spread tomatoes out on the baking sheet, add the rosemary sprigs, drizzle with plenty of oil, and season with sea salt and pepper. Roast tomatoes 25 to 30 minutes. Remove and let cool.

Drain the tomatoes, reserving the juice to drizzle on at the end or for another delicious use.

In a bowl, combine all ingredients for the crust, and mix until combined. Divide evenly in balls, and place in small, individual tart pans. Smash dough into and around the sides of the tart pans. Bake 8 to 10 minutes or until browned and cooked through. Cool on wire racks. If using cheese, place in tarts while they cool.

Carefully remove the shells from the pans to a platter. Fill with the tomato mixture. Season with plenty of sea salt and an extra drizzle of oil or reserved liquor. Garnish with arugula or basil, if using. Serve with a chilled glass of Rosé.


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