As summer arrives and tomatoes ripen, there’s no better way to enjoy the season than with a Summer Tomato Tart. This dish celebrates summer’s bounty with juicy tomatoes on a savory sunflower seed crust, filled with creamy feta cheese. Every bite captures the essence of summer in a delicious and vibrant tart.
The Star Ingredient: Juicy Tomatoes
The tomatoes are the highlight of this tart. Choose heirloom varieties for a colorful display or go for classic red tomatoes. Their sweet, tangy flavor pairs perfectly with the savory feta filling, making them the ideal topping for this summer dish.
A Creamy Feta Filling & Sunflower Seed Crust: A Nutty Twist
The feta mixture adds a creamy, tangy base to the tart. Whipped together with ricotta, garlic, and herbs, it creates a light yet indulgent filling that complements the tomatoes and crust perfectly.
What sets this Summer Tomato Tart apart is the unique sunflower seed crust. Made from ground sunflower seeds, flour, and butter, it adds a delightful crunch and earthy flavor. This gluten-free crust offers a nutty twist on the traditional tart base, making it a standout feature of the dish.
A Perfect Summer Dish
The Summer Tomato Tart is a beautiful and delicious way to enjoy the season’s best flavors. Serve it for lunch or dinner with a fresh salad, or cut it into bite-sized pieces for an appetizer. With its colorful tomatoes, creamy filling, and crunchy crust, it’s sure to become a summer favorite.
Summer Tomato Tart with Sunflower Seed Crust
Ingredients
- 10 large cherry tomatoes halved
For the filling:
- ¾ cup feta
- 2 tbsp basil
- 1 clove garlic
- ¼ cup balsamic vinegar
For the crust:
- ¾ cup almond flour
- ¾ cup steel cut oats
- ¾ cup sunflower seeds
- 4 tbsp butter chilled
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, add the ¾ cup sunflower seeds, ¾ cup almond flour, and ¾ cup steel cut oats. Pulse until the mixture is fully incorporated and crumbly.¾ cup almond flour, ¾ cup sunflower seeds, ¾ cup steel cut oats
- Add a tablespoon of butter one at a time to the mixture; fully incorporating between each addition until a dough forms.4 tbsp butter
- Press the dough into a 9” tart pan or three 4” tart pans in an even layer. Create a ¼ inch thick edge. Cover the crust with plastic wrap and chill in the refrigerator for 30 minutes.
- Meanwhile, in a food processor, add the ¾ cup feta, 2 tbsp basil, 1 clove garlic, and ¼ cup balsamic vinegar. Blend until a creamy mixture forms. Some small pieces of feta may still be visible.¾ cup feta, 2 tbsp basil, 1 clove garlic, ¼ cup balsamic vinegar
- Remove the chilled crust from the refrigerator and spread the feta mixture into the tart in an even layer.
- Press the halved tomatoes into the feta mixture, cut side up.10 large cherry tomatoes
- Bake for 40 minutes until the crust is golden.
- Remove from the tart pan and serve.
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