Gluten-Free Rustic Tomato Tart

Photo Credit: Courtney Bryant

Photo Credit: Courtney Bryant

When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!

The Little Dixie Cook’s Rustic Tomato Tart


For Filling:

  • 3 large tomatoes
  • 2 cups shredded mozzarella cheese, divided
  • 2 tbsp. grated parmesan cheese, divided
  • 2 – 3 tsp. chopped parsley
  • 1 – 2 tbsp. chopped basil
  • Salt
  • Pepper

For Crust:

  • 1 cup brown rice flour
  • ½ cup sweet white sorghum flour
  • ½ cup cornstarch
  • ½ tsp. xanthan gum
  • ½ tsp. Kosher salt
  • ½ tsp. dried parsley
  • ¼ tsp. garlic powder
  • 12 tablespoons cold unsalted butter, cubed
  • 1 egg
  • 5 tablespoons ice cold water
  • 2 tablespoons olive oil


  1. Preheat oven to 350 F.
  2. Wash and slice tomatoes thin, roughly ¼” thick, removing as many seeds as possible. Place in a strainer, sprinkle with a pinch of salt, and allow to drain 30 minutes.
  3. To make crust, combine brown rice flour, sorghum flour, cornstarch, xanthan gum, salt, parsley, and garlic powder in a food processor. Pulse together. Add in cold butter and pulse until butter is roughly the size of small peas. Add in cold water and olive oil one tablespoon at a time, and pulse until dough just comes together.
  4. Pour dough out onto plastic wrap and form into a ball. Place in refrigerator for at least 30 minutes.
  5. To make crust, flour a surface and rolling pin well, and carefully roll out dough. Place dough in a buttered 9” pie pan, and press into bottom and all along the sides. Prick all over with a fork.
  6. Partially bake crust in the oven for 10 – 15 minutes, or until slightly golden.
  7. When ready to add in the filling, pat all of the tomato slices dry with paper towels so that there is no moisture left in them.
  8. Add roughly 1½ cups of mozzarella to the bottom of the crust and sprinkle with a bit of the parsley and basil. Top with a few tomato slices and sprinkle with pepper and 1 tablespoon of parmesan. Add the last of the tomato slices. Top with the remaining mozzarella, parmesan, parsley, and basil.
  9. Bake in the oven 30 – 35 minutes, until golden and bubbly.
  10. Serve warm!

Note: If you don’t have time to make the crust, you can absolutely use a store bought GF pie crust for this tart!


For more gluten free recipes, be sure to check out @littledixiecook on Instagram.


  1. Mary

    Making crust is not my thing, so I came up with an easy solution years ago when I was on the Atkins diet.
    Use CHEESE!!!
    Cover the bottom of a non stick pan with shredded (not the finely grated stuff) parmesan cheese and cook slowly on medium to low heat on stovetop until slightly brown. It will be quite brittle and breaks easily, but it makes a tasty base for you pizza toppings.
    I also have used grated cheddar made the same way for the “crust” when making quiche. It has a less brittle consistency, so you may prefer this.☺

    August 23, 2015 at 6:27 pm
  2. karen s

    I am SO making this tonight! Thanks!

    August 19, 2015 at 1:26 pm

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