Beautiful and gluten-free: here is the savory tart with cherry tomatoes!

A crunchy shell of savory shortcrust pastry and a filling made with ricotta and cherry tomatoes. Here are the ingredients of our gluten-free savory tart.

Tarts are among my favorite desserts, so today I thought I'd propose them again in a gluten-free version . To prepare it I used a mix of flours obtained from gluten-free cereals, while the filling is made up of ricotta, goat cheese and cherry tomatoes : here are the ingredients of my gluten-free savory tart.

This recipe is perfect for trips out of town or to enjoy as lunch at work. In fact, it gives its best when enjoyed cold when it has reached a rather compact consistency. Let's see together how to prepare this delicious gluten-free savory cake!

How to prepare the savory tart recipe

1. First prepare the tart shell. I usually use a kitchen mixer equipped with blades, such as a bimby. Put the butter with the flour and blend to obtain a sandy mixture. Then add 2 eggs and a pinch of salt , always with the machine running. The dough is ready when it tends to form a ball.
2. Take everything, work it briefly on the floured work surface and shape it into a loaf . Wrap it in cling film and let it rest in the fridge for a couple of hours.
3. Prepare the filling by creaming the ricotta with the goat's cheese. The latter will give an extra boost of flavor to the dish. Add the remaining eggs , grated cheese , salt, pepper and dill . Also wash the cherry tomatoes without removing the stem: you will be amazed at the magnificent flavor it will give to the dish.
4. Now roll out the gluten-free savory shortcrust pastry using two sheets of baking paper. Line a tart mold of approximately 24 cm in diameter , prick the bottom and remove the excess edges. Pour the filling, decorate with the cherry tomatoes and cook at 180°C for 45-50 minutes . Let cool completely before serving.

Are you looking for other gluten-free recipes? Try the millet and spinach meatballs !

storage

This delicious tart can be kept in the refrigerator for a maximum of 1-2 days , inside a container with an airtight lid or under a special glass bell jar. We do not recommend freezing in the freezer.