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Grain-Free Heirloom Tomato Tart with Basil-Lemon Crust


For the Crust:

  • 2 cups almond flour
  • 1 1/4 cups arrowroot starch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon organic lemon zest
  • 3/4 cup non-hydrogenated shortening such as Spectrum
  • 1/3 cup ice cold water

For tart:

  • 1 5.2-ounce package Boursin garlic & fine herbs cheese
  • About 4 medium-size Heirloom tomatoes plus cherry tomatoes to add
  • Fresh parsley or basil to garnish


  • Combine almond flour, arrowroot starch, sugar, salt, xanthan gum, baking powder, dried basil, and lemon zest to a medium bowl. Cut in shortening with a pastry cutter or with a spatula, until mixture resembles course meal. Stir in ice cold water to form a dough.
  • Roll out dough to roughly 15- x 11-inches between two pieces of parchment paper. Remove top piece of parchment and discard. Spread all of Boursin cheese onto dough, leaving a 2-inch border around the side. Slice tomatoes into just a bit more than 1/4-inch thick slices. Lay tomato slices onto cheese-covered tart. Fold in edges, folding just a bit over the tomatoes on the edges. Chill for 20-30 minutes.
  • Preheat oven to 375°.
  • Bake tart for 40 minutes or until crust is golden and cooked through. Sprinkle with fresh parsley or basil, if desired.