Rich And Creamy Comfort Food

Rustic Roasted Tomato Tart

Almond flour produces a light, flakey crust, while the roasted vegetables and creamy saltiness of the cheese makes for a complexly flavorful filling and quite a satisfying slice.
5 from 2 votes
Course Main Course
Servings 6 Servings
Calories 500 kcal


For a single 9 inch pie crust:

  • 3/4 cup almond flour
  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons very cold butter diced
  • 2 tablespoons plus 2 teaspoons very cold shortening diced
  • 1/4 cup water
  • ice

For the roasted tomatoes:

  • 2 1/2 cups cherry tomatoes
  • 1/4 cup sun dried tomatoes minced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt and pepper to taste

For the onion and pepper mixture:

  • 2 tablespoons olive oil
  • 2 1/2 cups onion chopped
  • 1 cup green bell pepper chopped
  • 1 Fresno chili halved, seeded, and minced
  • 3 small Serrano chilis minced
  • salt and pepper
  • 1 tablespoon butter

For the cheese mixture:

  • 1/3 cup cream cheese softened
  • 1/3 cup mascarpone softened
  • 1/3 cup Pecorino Romano cheese grated

Now it's time to assemble:

  • salt and pepper
  • sprinkle of oregano
  • 1/3 cup feta cheese crumbled into thick chunks
  • 1 egg whisked


  • sprinkle of oregano and freshly ground black pepper
  • 2 tablespoons basil chopped
  • 2 tablespoons arugula
  • 1/2 teaspoon extra virgin olive oil


For the pie crust:

  • Add almond flour, all purpose flour, sugar, and salt into the bowl of a food processor. With the food processor running, add diced butter and shortening pieces one at a time down the shoot, and blend together until the mixture is formed into small pea shapes. With the processor still running, add the ice water in a steady stream until a ball starts to form. Turn off processor, and turn dough onto a floured cutting board. Form the dough into a disk, wrap it snuggly with plastic wrap, and place it in the fridge for 30 minutes.
  • Preheat your oven to 350 degrees Fahrenheit.

For the roasted cherry tomatoes:

  • While the dough is resting in the fridge, add the cherry tomatoes, sun dried tomatoes, and garlic to a medium sized parchment lined baking dish. Drizzle with olive oil and season with salt and pepper, mixing everything together with your hands. Bake for 60 minutes. Remove from heat and place the tomatoes in a strainer over a bowl to drain. Save the drained juice to make a sauce base another day.

For the onion and pepper mixture:

  • While the tomatoes are baking, add oil to a large frying pan heating over medium high heat, add the onions, and saute, stirring occasionally until the onions soften and start to golden about ten minutes. Season with salt and pepper, stir and continue to cook another few minutes. Remove to a plate and set aside.
  • In that same frying pan, cook the peppers over medium high heat until softened, adding a drizzle more of oil if needed. Season with salt and pepper, stir around a bit, then add the onions back into the pan. Break the butter apart over the top and mix it around so it melts around the vegetables. Cook until vegetables are soft, golden, and glistening. Remove pan from the heat and set aside.

For the cheese mixture:

  • In a small bowl, combine the three cheeses with a little bit of salt, pepper, and oregano, and mix until smooth. Set aside.
  • Preheat the oven to 425 degrees Fahrenheit.

Prepare the dough:

  • Remove the dough from the fridge. Dust a cutting board and rolling pin with all purpose flour and roll out the dough in a circle with a diameter of about 14 inches. This dough will be sticky, so keep dusting the the board and the pin with flour, flipping and flouring the dough as you roll so it doesn't stick to the board. If it does stick, simply ease it off the board with a metal spatula and transfer your dough circle to a parchment lined cookie sheet. Don't worry if the dough tears apart, just piece it back together – it's supposed to be rustic, right?

Now it's time to assemble:

  • Spread the cheese mixture over the bottom of your circle leaving one inch space around the entire edge.
  • Season the cheese lightly with salt, pepper, and oregano.
  • Sprinkle the onion mixture evenly over the cheese, then arrange the tomato mixture evenly over that. Top with the feta cheese, and season the whole thing with a little more oregano, black pepper, and a splattering of basil leaves.
  • Holding one hand underneath the parchment, peel the dough off of the paper with the other hand and over the edge of the filling, continuing along until the dough comes up over the top of the filling all the way around about 2 inches, and leaving a dough free hole in the center. Brush the crust liberally with the beaten egg, and bake for 35 minutes or until the tart is nicely tanned all the way around.
  • Remove the tart from the oven and let it sit on a wire rack to cool. Serve warm or at room temperature sprinkled with a little more basil, arugula and a light drizzle of olive oil.
    Note: eating it hot is not ideal as the flavors really start shining after it has cooled a bit.
Keyword Cheese, Cherry Tomatoes, Onions
Nutritional Info

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