Keeping it really simple yet delicious with my Glutenfree Tomato Feta Tart today! Fresh, juicy tomatoes layered atop soft crumbly feta cheese, enveloped in a buttery thyme flavoured buckwheat flour pastry!
This Glutenfree Tomato Feta Tart makes for a delightful, light family meal for an easy evening. It uses very few ingredients and is really easy to put together. I love dishes that require minimum effort but deliver high on taste and flavours.
This is a glutenfree recipe using buckwheat flour for the pastry. I’m quite partial to this flour and have used it in various pies recipes like these MULBERRY CRUMBLE PIE, APPLE MARZIPAN GALETTE and CHAI SPICED PLUM GALETTE . However, if you’d like to use wholewheat or all-purpose flours, you can definitely go ahead and use those too. Buckwheat is slightly fiddly to work with for making pastry dough, but it’s not worrisome at all. After all we are making a tart that is extremely forgiving. If the pastry breaks, simple patchwork will do. We call it rustic and end the matter right there and then!!
Feta cheese is one of my favourites. I think it enhances the flavours of a dish beautifully. Its salty and tangy taste complements the sweetness of tomatoes and the savoury earthy thyme. That said, goat cheese would be fantastic here. A thin layer of crumbled paneer would work wonders too.
This lipsmackin’ Glutenfree Tomato Feta Tart is a fabulous meal on its own, or serve it along side a salad and a vegetable or chicken bake to make a heartier production for a larger crowd. Eat it warm or at room temperature, either way its superb!
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Glutenfree Tomato Feta Tart
- 200 gms Buckwheat flour
- 110 gms Butter, chilled and cut into small cubes I used regular salted Amul butter
- 1.5 tsp Dried thyme
- 3-4 tbsp Chilled water
- 75 gms Feta cheese, crumbled
- 4 Tomatoes, thickly sliced
- 4 Garlic cloves, thinly sliced
- 1 tsp Fresh Thyme
- 8-10 Fresh Basil Leaves
- Salt & Pepper to taste Please use salt judiciously as the feta cheese is very salty.
- 1 tbsp Extra virgin Olive oil
- Combine the flour and butter in a large bowl. Rub the butter with the flour, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
- Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
- Place the dough carefully on the prepared tray.
- Spread the crumbled Feta cheese evenly on the rolled out dough leaving at least an inch of border all around. Place the tomatoes on top, sprinkle thyme, basil, garlic, salt and pepper to taste. You don't need much salt here as the feta cheese is very salty.
- Fold the edges over the tomatoes slightly. Brush the pastry and the tomatoes with olive oil and bake for 30-35 minutes or till the pastry is lightly browned and cooked through.
- Let the tart rest for 15 minutes before serving it. Enjoy warm or at room temperature. Enjoy!