• 1 large (10″) easy gluten free pie crust, pre-baked for 10 minutes
  • 1 large fresh tomato, sliced
  • 1/3 cup real mayonnaise
  • 1/2 cup feta or freshly grated parmesan cheese, reserve half
  • 1/2 cup freshly grated mozzarella cheese, reserve half
  • 2 teaspoons Italian seasoning , reserve 1 teaspoon
  • 1 teaspoon garlic granules, or other garlic seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup gluten free bread crumbs


  1. Pre-bake pie crust as directed in a tart pan. If you would like, you can also brush pre-baked pie crust with an egg white mixed with 1 tablespoon of water and return to oven for 5 minutes to brown (This will make the pie look more like a regular “gluten” pie crust). Remove from oven and set aside to cool.
  2. In a small bowl mix together mayonnaise, 1/4 cup mozzarella cheese, 1/4 cup feta or parmesan cheese, 1 teaspoon italian seasoning, garlic seasoning, salt and pepper.
  3. Spread mayonnaise mixture on cooled, prebaked pie crust. Layer tomato slices over mayonnaise mixture.
  4. In another small bowl mix together remaining cheeses, 1 teaspoon Italian seasoning, and gluten free bread crumbs. Sprinkle mixture evenly over sliced tomatoes.
  5. Place in a preheated 400 degree oven for 10-12 minutes until cheeses have melted and tomatoes have heated through and roasted slightly.
  6. Serve tart hot or cold. I actually preferred this tart on the cool side. Can be used as an appetizer or a light main dish with a green leaf salad!