Tomato Tart

Tomato Tart

The Chēbē kitchen is always amazed at the scores of recipes we see online that can be replicated with Chēbē dough.  This Tomato Tart recipe is one more example. Anything that can be done with pie dough (or Pillsbury Pizza Crust Dough, Crescent Dough, and the like) can pretty much be done with Chēbē dough. So, if you are curious, and want to see the scores of gluten and grain free possibilities, just do a search for recipes using these items.  It opens the door to the hundreds of great recipes you can do with gluten and grain free Chēbē!

 

Recipe adapted from WhipperBerry

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Tomato Tart
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Course: Main Course
Servings: 8 tarts
Ingredients
Tart shell:
  • 1 package (7.5 oz) Chebe All Purpose Mix
  • 1 oz Parmesan cheese grated or shredded
  • 2 large eggs
  • 4 Tbsp milk (water if using Chebe Original Mix)
  • 2 Tbsp softened butter or oil
  • 1 Tbsp olive oil for brushing the dough
Filling:
  • 1 egg beaten
  • 1 cup ricotta
  • 1 cup cream cheese
  • ¼ cup Parmesan cheese, shredded or grated
  • 1 tsp dry basil
  • Salt & pepper to taste
  • 8 small tomatoes*, sliced
  • 2 oz feta cheese, crumbled
  • 1 - 2 Tbsp fresh chives chopped
  • 1 Tbsp olive oil to drizzle on top
  • Fresh basil leaves for garnish
Instructions
  1. Preheat oven to 450F
  2. In a bowl and using a fork, blend into the Chebe mix the cheese, eggs, milk and butter/oil. Mix for a few minutes then continue kneading with your hands until the dough is smooth.
  3. Separate the dough in 8 equal pieces (about 1.75 oz each). Press each piece of dough into a 3” tartlet pan**. No need to grease the pans.
  4. Poke the dough generously with the tines of a fork. Brush the surface of the dough with olive oil. Place the tarts on a baking sheet and bake for 8 minutes. (If the dough puffs when in the oven, you can press it down with a fork.) Remove from oven and let sit until ready to fill.
  5. Reduce oven to 400F.
  6. In a bowl, beat the egg. Blend in the ricotta, cream cheese, Parmesan, dry basil, salt and pepper.

  7. Fill the tarts with cheese mixture.
  8. Lay the tomatoes over the filling then top with the feta and chives. Drizzle with olive oil.

  9. Return to the oven for 12 - 15 minutes***. (The edges of the feta will begin to char.)
  10. Remove from the oven and garnish with basil leaves. Ready to serve! Take a pic and post it somewhere! 😉

Recipe Notes

*Size matters. If you are using a larger baking pan, you can use big tomatoes. Just use the amount that will go nicely on top of the tart(s).

 

** If you don’t have 3” tartlet pans, you can use other sizes, even an 8” or 9” pie pan or loose bottom quiche pan. You can also use ramekins! Adjust the dough to fit the pan. The dough layer in the pan is thin (see photo). For a 9” pan, separate the kneaded dough in half and use the other half for a second pan, or form it into balls to make cheese rolls!

 

*** If you’re using an 8 or 9 inch pan, bake for about 20 – 22 minutes.

 

This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with these Chēbē mixes:

      

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