Preparation Steps

• Preheat oven to 375°F (190°C).
• Prepare the gluten-free crust: In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for 15 minutes.
• Roll out the dough on a lightly floured surface and transfer it to a tart pan.
• In a bowl, combine the sliced tomatoes, Parmesan cheese, garlic, olive oil, oregano, salt, and pepper.
• Pour the tomato mixture into the tart shell.
• Bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.
• Let cool slightly before serving.