Rainbow tomatos, tofu, and basil tart

Written By Ioana Fields

Since I discovered how easy it is to make gluten-free tart shells, I am making tarts filled with everything, sweet or savory :) This crust is so simple to make- all you have to do is figure out what you want to use as filling.

I chose to make a tomato basil tart, a classic combination, mostly because I had a bunch of rainbow tomatoes in my fridge. Isn't this beautiful? All I can say is that it tasted even better than it looks. If tofu and tomatoes aren't your thing, create your dream combination, maybe potatoes and leeks??? Or a meat and veggie tart?? Even a quiche! Yum!

RECIPE

Ingredients

For the tart crust

  • 2.5 cups almond flour

  • 1 egg/vegan egg/flax seeds

  • 1/4 cup melted coconut oil or MCT oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

For the tofu layer

  • 1 pack of silken tofu

  • 10 leaves basil, more as needed- taste it and decide if you'd like more basil flavor

  • 2 Tbsp nutritional yeast

  • 1 teaspoon pink Himalayan salt

  • 1 teaspoon miso paste

  • 2 Tbsp lemon juice

Tomatoes

  • rainbow tomatoes sliced

  • fresh basil for decorating

Instructions

Tart crust

  • Mix all the ingredients into a dough;

  • In a tart pan, put a layer of parchment paper, spread the dough evenly to form a crust, and poke with a fork;

  • Bake the tart for 12 minutes at 350F;

  • Cool it down before adding the tofu mixture;

  • Make the tofu mixture.

Tofu layer

  • In a blender, add the tofu, the basil, and all the other ingredients, and blend until smooth;

  • Taste to see if it needs more salt, lemon, or basil;

  • Add the tofu mix to the baked cooled tart crust.

Tomatoes

  • Add the sliced tomatoes on top of the tofu in your design of choice; drizzle some olive oil and spices of choice like thyme;

  • Cook the tart at 350F for 40 minutes.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana

Ioana Fields
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