Gluten Free Quick & Easy Caprese Tarts Recipe
I am so excited I can hardly stand it! Why? Because after 3 years, countless trips to the garden store, more money than I want to say out loud and a string of disappointing, complete and utter failures, we finally learned how to grow tomatoes here in Florida! (And by “we,” I mean the hubby!) I may just have to come up with a ton of new, tomato gluten free recipes. We have gigantic red ones, sweet mellow-yellow ones and tiny cherry tomatoes all over the garden.
I have been in tomato heaven! For the first couple of weeks, I did nothing with them but sprinkle on a little sea salt and enjoy the juicy ripeness of sun warmed, fresh tomatoes straight from the garden – juices running down my arm, a smile on my face. Now that I have grown accustomed to the abundance of our own, home-grown tomatoes, I have started using them in recipes.
At first I was using them just in salads that would highlight the tomatoes such as my all-time favorite, the caprese – fresh mozzarella layered with sliced tomatoes, basil and a drizzle of olive oil or pesto.
I am so in love with the flavors of the caprese salad, I decided to put them into a simple and quick tart. Being busy and because I did indeed want this simple and quick, I decided against making a tart crust from scratch and used instead Kinnikinnick’s Gluten Free Quick Bread & Bun Mix. The result was intoxicating; soft yet crusty dough topped with melting mozzarella, juicy, warmed tomatoes and basil (also from my garden!) and a sprinkling of salt and pepper. Not only is this recipe really simple to make, it is also lovely and elegant – everything I love in a recipe! If you want to fancy these up even more, drizzle with a touch of good, extra virgin olive oil, balsamic vinegar or pesto.
If you don’t have small tart pans, you can make this recipe in a 10 inch tart pan just as well.
Now if you will excuse me, I am off to the garden to pick more tomatoes!
- Gluten-free non-stick cooking spray
- 1 ½ cups Kinnikinnick Bread & Bun Mix
- 1 cup water
- 8 ounces fresh mozzarella cheese , thinly sliced
- 4 large tomatoes , sliced
- Kosher or fine sea salt and pepper
- 6-8 fresh basil leave
Preheat oven to 375 degrees. Spray 6 – 4½ inch tart pans with removable bottoms with the cooking spray.
Combine the Bread & Bun mix with water in a mixer. Mix on low until combined. Increase speed to medium-high and mix for 3 minutes. Divide the batter among the prepared pans and, using damp fingers, push on the dough to spread it evenly in the pans.
Place the sliced mozzarella on top of the dough, top with tomato slices and a pinch of salt and pepper on each tart. I put 2 slices of mozzarella and 3 tomato slices on each tart, bake for 20 – 25 minutes or until the crust is browned and the cheese melted. Let cool slightly, remove tarts from the pans and remove the tart pan bottoms. Roll the basil leaves up like a cigar, slice them thinly and scatter the basil over the top of the tarts. Serve tarts warm.
The tarts can be made ahead and reheated in the microwave or oven. Wrap in plastic wrap and refrigerate to store.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.