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Tomato Mozzarella Tarts

Tomato And Mozzarella Tarts – Vegetarian, Glutenfree

This is a simple recipe with only a few ingredients. Tomatoes—the main ingredient—are full of antioxidants ,Vitamin C, Vitamin K, Potassium, Lycopene, and more. The combination of sweet grape tomatoes, fresh Mozzarella and home made Pesto makes this a yummy treat.

Using Quinoa flour for the dough makes this a gluten free and more healthy delicacy.  If you use a large muffin tin or small quiche baking forms you end up with small tarts that can be enjoyed immediately or wrapped up and brought to work for lunch the next day.


Ingredients For 6-8 small Tarts:

500g/1.1lb quinoa flour
300ml water
4 tablespoons extra virgin olive oil
1 dash salt

3 cups fresh basil leaves
½ cup freshly grated parmesan or asiago cheese
½ cup extra virgin olive oil (EVOO)
1/3 cup pine nuts
2 garlic cloves
Salt and pepper to taste

2 pints cherry tomatoes
8 slices fresh mozzarella cheese
2 teaspoons oregano and thyme

Wash and drain the tomatoes and herbs.
For the pesto, place the basil and pine nuts into a blender and blend, then add grated cheese, olive oil, and salt and pepper and blend until it reaches a smooth consistency. Taste and add more salt and pepper or olive oil if needed.

Preheat oven to 350F. For the quiche-dough, mix the quinoa flour, olive oil and water in a bowl, add salt, and knead until smooth. Add more water as needed but don’t make it too moist. Put the dough into the fridge to cool for 15 minutes.

Grease baking forms (small quiche forms or the muffin tin) or use baking paper. Knead, flatten, and spread a small amount of dough into the quiche forms or muffin tins, making an even, thin layer of dough. Spread 2 tablespoons of basil pesto evenly over the dough, add cherry tomatoes, a slice of mozzarella cheese, and garnish with oregano and thyme. Bake for 40-50 minutes, until the crust starts to brown and mozzarella is melted.

The tarts are best if they are thin and have 1 layer of tomatoes. But if the baking forms are deep and there are multiple layers of tomatoes, then bake the dough with pesto and tomatoes for 20 minutes without the mozzerella. Once the tomatoes are soft, add mozzarella, oregano, and thyme and bake for another 20-30 minutes until it reaches perfection.

Bon appetite, enjoy!

September 30th 2015 by Eliane Baggenstos, farm2delish.

All photos copyright Eliane Baggenstos, farm2delish.