My favorite recipe to enjoy super good tomatoes is as simple as a pinch of pink Himalayan salt flakes, olive oil and cracked pepper.
But if you want to go to the next level :)…. this recipe will bring you a super yummy easy tart everyone will like and won’t even believe it is vegan !
The crust flaky texture (kind of “shorbready”) works out very well with the tomatoes and as my daughter said: “MUM it is delicious, it is almost as if I was eating a cake 🙂 ”
IN A NUTSHELL THIS RECIPE IS
Vegan
Gluten free
Very very easy
Full of flavor
Mediterranean
Super yummy
INGREDIENTS
Crust:
- 1 1/3 cup GF flour
- 8 tbsp coconut oil (solid form)
- 5 tbsp iced water
- 1/2 tsp coconut sugar
- 1/2 tsp sea salt
Tart:
- 5 cups heirloom tomatoes
- 1/2 cup kale pesto
- Nutritional yeast (if you want to add some cheesy flavor)
- A good rich of sea salt
- A bunch of basil leaves
DIRECTIONS
- Mix the dry ingredients of the crust in your thermomix bowl (use a normal mixer if you don’t have a thermomix)
- Add the coconut oil (solid form) and mix it until you get crumbs (don’t overdo it, you want to keep your oil somehow still solid)
- Add 1 by 1 the iced water tbsp, still mixing until the dough gets together and you can get it out from the bowl.
- Roll it on your floured countertop in a disk shape (1,5 cm thick), film it and put to rest in your fridge for 30 min.
- Take it out, wait until it has softened, form a ball and roll it in the shape you want.
- Put it to rest in your freezer for 30 min before baking
- While your dough rests, wash and cut your tomatoes and prepare your kale pesto if you don’t have some already, and preheat the oven at 170°C.
Once the dough has rested for 30 min in the freezer, spread evenly the kale pesto, add some nutritional yeast if you want and prebake for 15 min.
Add the tomatoes, sprinkled with salt and a drizzle of olive oil and put it back in the oven for 15 to 20 min at 160 °C.
Take it out, wait for it to cool down and add fresh basil leaves and if you want some fresh tomatoes slices.
Eat it with aragula salad and some grilled veggies and just enjoy !
NOTE
Ensure you follow the recipe step by step for the crust. Don’t omit the rest times and freezing before baking. It is crucial to get a nice flaky dough !
You can use tapenade (black olive spread) instead of pesto and combine tomatoes with roasted onions to get a nice variation (reminds me or french pissaladière)