Just-picked homegrown tomatoes and their juices literally melt into every inch of this gluten free garden Creole tomato tart. The caramelized Cajun trinity, a zesty mustard kick, and two ooey, gooey cheeses top the easy, store-bought gluten free puff pastry dough to perfection. Yep and yay…
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First, There Were the Tomatoes For This Gluten Free Garden Creole Tomato Tart…
On Saturday mornings, I’m Mark’s water wife. I stand close to the door from before 8 to at least 11, poised and ready to bring him a bottled water when he desperately needs one.
All of that garden bed-tending and grass cutting leaves him flushed, sweating and sometimes even panting his way through the yard and onto the back patio. So, I stand at the back door of our house, waiting to hand him a bottle when he walks up. I time it just right so that just when I open the door, the passing from our ice-cold house into the blazing summer heat immediately forms condensation on the outside of the bottle.
And, the water inside of the bottle cools slightly, injecting each sip with a crisp, refreshing bite that makes this water not as boring as normal water. Yep.
So, I usually go out and sit on the patio with Mark while he drinks the good water. And, he tells me what’s going on in the yard. I’ve heard about the snake wrapped around one of our blueberries bushes before. And the obnoxious woodpecker who keeps trying to peck the metal birdhouse pole. Silly bird…
Mark also brings me reports on what flowers are growing in the yard. He also recently pointed out that caterpillars had taken over our parsley plant. So, we had to make the decision to let them eat it all, and get as big and fat as they can before they cocoon and fly away. Yep. It was a great decision, as we got to watch them all literally grow bigger by the hour until they devoured almost the entire plant by sundown.
During growing season, Mark usually tells me what’s ripe in the garden beds. But sometimes, he waits to surprise me with a mind-blowing bounty that I never, ever saw coming. Well, this water wife Saturday was one of those latter days, when he walked up for his good water with both arms holding onto super-ripe and juicy homegrown Creole tomatoes for dear life.
As soon as I saw their plump insides and deep red and orange flesh, I just knew that they would be perfect for a gluten free garden Creole tomato tart.
This Gluten Free Garden Creole Tomato Tart’s Like Butter, Y’all….
I started this Creole tomato tart with Schar’s gluten free puff pastry lining my square cast iron skillet. I’m crazy in love with this skillet, so I was over the moon that I got to put it to use for something brand spanking new.
Anyway, I pre-baked the GF puff pastry, and then spread a bit of Creole mustard along the warm, puffy top. Then, I alternated caramelized Cajun trinity, garlic, fresh mozzarella cheese and a hint of smoked Gouda with the seasoned sliced tomatoes.
I baked it for another 15 minutes, then let it cool a bit so I could cut nice, thick even slices for serving. And well ya’ll, I never, ever could have imagined how insanely yum-delicious this tomato tart turned out!!
The Schar gluten free puff pastry didn’t rise as well as traditional wheat-laden puff pastry, but it puffed up just enough to not disappoint. The taste and texture of it is totally on point, though. The browned Cajun trinity and garlic infuse the tart with a deep earthiness that plays well off of the Creole mustard base. And the fresh mozzarella cheese adds creaminess, while the smoked Gouda brings an oh sooo subtle yet feisty finish at the end of each bite.
But the tomatoes, y’all, the tomatoes!! The juice trickles all the way down to the mustard, making a sassy red mustard sauce base. And the slices…oh the slices…shrunken with a sweet-laced spiciness that just gets better and better with each bite.
Share with those you’d get up and make the good water for on a stupid hot summer’s day. And see y’all on the yum side…
Gluten Free Garden Creole Tomato Tart
- 2 pounds fresh tomatoes
- salt, black pepper and cayenne pepper to taste
- 1 sheet Schar gluten free puff pastry
- 1/3 cup chopped onion
- 4 to 6 tablespoons butter or oil, divided
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped celery
- 2 large garlic cloves, minced
- 1 tablespoon Creole mustard
- 1 8-ounce fresh mozzarella cheese ball
- 1/2 cup smoked Gouda cheese
- 4 to 6 large basil leaves
- 4 to 6 large parsley leaves
- Preheat oven to 400 degrees F.
- Slice the fresh Creole tomatoes, reserving all juices released. Season with salt, black pepper, and cayenne pepper. Set aside.
- Carefully roll out one Schar gluten free puff pastry sheet. Line a greased square cast iron skillet with the sheet. Use a fork to poke holes in the sheet. Then, score the 2-inch edge of the entire sheet with a sharp knife. (But do not cut all the way through.)
- Bake for 15 to 20 minutes, or until golden brown.
- Use a basting brush to spread the Creole mustard over the bottom of the warm gluten free puff pastry tart shell.
- While the puff pastry bakes, caramelize the onion, bell pepper and celery in the butter or oil. When browned, add the garlic and cook for one additional minute. Remove from heat.
- Chop the mozzarella into small cubes, then grate the Gouda into shreds.
- Spoon about half of the caramelized vegetable mixture over the Creole mustard atop the puff pastry. Sprinkle about half of the cheeses over the veggies, then top with a layer of sliced tomatoes. Repeat the layers, topping the last tomato slice layer with a bit of both cheeses.
- Bake for an additional 10 to 15 minutes, or until the tomatoes soften and the cheese melts.
- Make a basil and parsley chiffonade by rolling the basil and parsley leaves tightly together, then slicing them horizontally into strips. Sprinkle the chopped herbs over the tart just before serving.