Heirloom tomato & walnut tart I vegan, gluten-free
Growing up my mom often made us a tomato tart that goes down in history as the most tasty tart I’ve eaten! I have the recipe in an old family recipe book, but I know it’s not even worth getting out and trying to replicate it, as there are so many ingredients I won’t be able to eat. I recently spotted this recipe and just had to try it. It may not quite be my mom’s tart smothered in cheese and salami; but it is simply delicious!
Instead of making one big tart, I used 4 small round loose bottom pie pans, which is a lovely way to serve it up with a salad or a side portion of roasted vegetables.
(Makes 1 tart or 4 small tarts)
2 tablespoons ground flaxseed
4 tablespoons filtered water
½ cups walnut meal (ground walnuts)
1 cup gluten free oat flour (or flour of choice)
½ cup buckwheat flour
¾ teaspoon sea salt
½ teaspoon garlic powder
1½ tablespoon olive oil
3 tablespoon almond milk (or your choice of milk)
1 cup cashews (soak for at least 1 hour)
¼ cup water
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 tablespoon dijon mustard
4 cherry tomatoes sliced
1/2 can organic chickpeas, drained
1 teaspoon sea salt
Pinch of turmeric (optional)
Multi coloured heirloom cherry tomatoes – chopped in half
Drizzle olive oil
Sprinkle sea salt
Fresh Basil & Oregano
Heat oven to 180 degrees C (350 degrees F).
- Firstly make the walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
- Make the flax egg by mixing the ground flax and water in a small bowl – set aside to thicken.
- Greece the round loose bottom pie pan with coconut oil.
- Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix thoroughly to form a dough.
- Transfer the dough to the tart pan and use your fingers to flatten the mixture across the bottom of the pan and up the sides. Poke a few holes with a fork across the bottom.
- Bake base for 10 minutes on 180 degrees C for 10 minutes. Remove from the oven.
FILLING & TOPPINGS
- While the base is in the oven, add all the filling ingredients to your food processor and blitz until smooth and creamy.
- Layer the filling mix across the bottom of the cooked base, then add in the halved tomatoes. Press in a little.
- Drizzle with a little olive oil and a sprinkle of sea salt.
- Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.
- Onced cooled sprinkle on fresh basil & oregano.
Recipe from Rebel Recipes.
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