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A photo of roasted tomato tarts

Free-from – Roasted Tomato Tarts Recipe

Gluten-free tarts perfect for any seasonal get together




For the pastry:

  • 90g butter, chilled
  • 190g gluten-free plain/all-purpose flour, sifted, plus extra for dusting
  • 50g grated Parmesan cheese

For the filling:

  • 60g cherry tomatoes on the vine
  • 4–5 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tbsp caster/granulated sugar
  • 200g creamy goats' cheese or other soft creamy cheese
  • Sea salt and ground black pepper


* To make the pastry, rub the butter into the flour using your fingertips, then mix in the grated Parmesan. Add a tablespoon of water and bring together to a soft dough with your hands, adding a further 1–2 tbsp water if the mixture is too dry. Wrap the pastry dough in plastic wrap and chill in the refrigerator for 1 hour.

* On a flour-dusted surface, roll out the pastry to 2–3 mm/ inch thick and use the pastry cutter to stamp out circles of pastry just larger than the size of your tart pans. Line the pans with the pastry, pressing it in firmly with your fingertips. Prick the bases and chill in the refrigerator for a further 30 minutes.

* Preheat the oven to 180°C/350°F/gas mark 4.

* Line the pastry cases with non-stick baking paper, fill with baking beans and bake them for 10–15 minutes until the pastry is golden brown. Leave to cool, but leave the oven on to cook the tomatoes.

* Once cool, remove the baking paper and baking beans.

* Put the tomatoes in a roasting pan with the thyme sprigs and drizzle with the olive oil and balsamic vinegar. Sprinkle over the sugar and season with salt and black pepper. Bake for 15–20 minutes until the tomatoes have softened and are starting to caramelise. Remove from the oven and leave to cool.

* Assemble the tarts just before serving. Place a generous spoonful of the cheese in the base of each tart case, top with the roasted tomatoes and short sprigs of the roasted thyme, drizzle with the roasting juices and serve.

(The tart cases will keep, unfilled, for up to 3 days in an airtight container.)

Recipe courtesy of The Savoury Gluten-free Baker by Hannah Miles, photography by William Reavell, published by Ryland Peters & Small.

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