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Ever since I saw an issue of Martha Stewart Living years ago, I’ve been obsessed with Heirloom tomatoes. Do You guys remember the cover? An ombre scale of the perfect colours of heirloom tomatoes. SO simple, yet so effective and divine in taste.

SO over the years I play around with new ways of this, on baguettes, quiches etc. But really I was just looking for a way to make it easy, and of course, vegan and gluten free.

And I have it here.

This is lovely on its own, as part of an appetizer or with some eggs on it for brunch, if you are into that kind of thing 😉 The options are endless, but the bread isn’t, so be sure to make duplicates.

This is completely an example of the beauty of eating seasonally and simply, where the beautiful produce does all the work for you.

I love this from my head to-mat-toes 😉


Gluten free, vegan


  • 1 pizza crust or flatbread crust (see note)
  • 3-4 Heirloom tomatoes in various shades
  • coconut oil
  • himalayan salt
  • 1-2 cloves of garlic
  • s&p

Note* I have been using this crust availble from whole foods that I am in love with. It is by the Gluten Free Chef. They have Vegan and non Vegan options and their dough is so wonderful to work with. zero compromise.boom.


Preheat Oven to 400 degrees or follow directions of dough used.

Remove crust from freezer and brush with melted coconut oil and a few grinds of himalayan salt.

Cook crust directly from freezer in oven for 10 minutes or until starting to golden.

Once removed from oven, cut your garlic cloves in half and grate the cloves along the crust working the garlic slowly into the bread. Some of the salt will help be abrasive and break this down. You won’t get two full cloves down to the nubs, but it infuses flavour, beautifully.

Thinly slice your tomatoes, and work out your colour pattern on the cutting block before placing on bread.

Save any reserve tomato juice and brush onto the flatbread, then place your tomatoes on the crust.

Lightly toast back in the oven for another 5-10.

Drizzle with good quality EVOO and salt and pep.

You can serve this warm or cool. I prefer it this way rather then hot. It is the perfect jumping board for other added flavours if you choose to accessorize more, but honestly, this is summer simplicity at its finest.

Bon appetit

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