This sweet-and-savory summer tart brings together some of the season's best flavors in one shareable dish. Sweet grilled peaches, blistered tomatoes, creamy cheeses and fresh basil nestle into a flaky gluten free crust. It's a delightful, delicious centerpiece that turns any backyard potluck into a memorable gathering.
This sweet-and-savory summer tart brings together some of the season's best flavors in one shareable dish. Sweet grilled peaches, blistered tomatoes, creamy cheeses and fresh basil nestle into a flaky gluten free crust. It's a delightful, delicious centerpiece that turns any backyard potluck into a memorable gathering.
Preheat oven to 400°F. In a food processor or large bowl, combine flours and salt. Cut in butter until the mixture resembles coarse crumbs.
Add ice cold water and mix just until a dough forms. Shape dough into a rectangle, wrap tightly and chill for 30 minutes.
Roll dough into a rectangle. Fold into thirds like a letter, rotate and repeat twice more. Roll into a 12 x 12-inch square and transfer to a parchment-lined baking sheet.
Fold edges inward to create a border. Dock the center with a fork and brush the edges with egg wash.
Bake for 20–25 minutes, or until golden brown. Cool completely.
Heat a skillet over medium-high heat. Add olive oil and cherry tomatoes. Cook until blistered and softened.
Brush peaches lightly with olive oil and grill until tender and lightly charred. Slice into smaller pieces.
Spread ricotta cheese over the cooled crust. Top with blistered cherry tomatoes, grilled peaches and torn fresh mozzarella. Finish with fresh basil and flaky salt. Slice and serve immediately.
The crust can be baked a day ahead and stored at room temperature.
Assemble the tart shortly before serving for the best texture.
