Sunday, 27 April 2014

Tomato Tart (vegan & gluten free)

Rocket & Roses HQ Play List:

The Ting Tings ~ Be The One
Joan Jett ~ You Can't Get Me
NIN ~ Closer
Becky Hill ~ You Will Want The Most
Jon Fratelli ~ She's My Shaker
Chris Cornell ~ Lost Cause
Stevie Ray Vaughn ~ Tin Pan Alley
Black Stone Cherry ~ In My Blood
The Eagles ~ One Of These Nights
INXS ~ Shining Star
Jim Reeves ~ Four Walls
James Morrison ~ Better Man 
The Zutons ~ Hello Conscience
Pixie Lott ~ Cry Me Out

What do you do when you have a punnet of beautiful and ripe baby plum tomatoes to use up? Make a salsa...a chutney...a salad...a sauce...or even a soup? Yep..well you could but isn't it sometimes a shame to chop, dice or mush these resplendent jewels from mother nature? Which is why I decided to make this tart instead. The recipe is not mine as I found it posted by Anon on a recipe site. But I knew the moment I saw it that I wanted to make it. It uses the tomatoes as the star attraction and they are nestled by a base of almonds and oats. Perfect..

It's very simple to make and I confess I made mine whilst making my breakfast...yep that simple. I made two adaptions by using coconut oil in the base in place of the salted butter or olive oil option and by replacing fresh oregano with dried but that wasn't a choice, it was what I had available. I used my punnet of baby plum tomatoes with 2 deep red med vine tomatoes. The smell of it baking away in the oven was a pure delight...

Now this cannot be mistaken for a robust gluten crust because removing it from the baking tin was impossible so I had to leave mine to cool on the springform base. Yep..the almond/oaty base is definitely a little crumbly but it doesn't take away from it's beautiful flavours and when combined with the tomato filling...its taste matches its aroma in its pure pleasure. 

Tomato Tart
Tomato Tart  Makes 1 9" round tart

1 cup ground almonds
1 cup gluten-free oats
1 tbsp pysllium husks
3 tbsp cornmeal
1/2 tsp low sodium salt
4 tbsp coconut oil (or vegan marg or olive oil)
2 tbsp cold water

2 cups chopped assorted tomatoes, cut into halves or quarters
1 red onion, halved, quartered and thinly sliced 
2 garlic cloves, sliced 
1 tsp dried oregano (or 1 tbsp fresh chopped oregano)
1 tbsp grainy mustard 
salt to season

Preheat your oven to 350'F/180'C/GM 4 and line a 9" baking tin with parchment paper and set to one side. 

In a food processor pulse the almonds and oats until they resemble a coarse meal. Add in the pysllium, cornmeal, salt and oil and pulse until the mixture starts to come together. With the machine running add the cold water until the mixture comes together (although mine never quite balled up but did stay together when pressed) and then turn out into the prepared tin and press it down firmly into the base and allow a slightly little lip around the edge. Set to one side...

Gently toss the tomatoes, onion, oregano, mustard, garlic and salt together in a bowl. Pour the mixture onto the tart base and spread it out evenly over the crust. 

Bake in the oven for 40 minutes..and then serve. 


Thanks for stopping by and I hope your Sunday has been a peaceful one...


NB: This is not my recipe and therefore take no credit for it whatsoever. I would be more than happy to give credit where it's due if you recognise this recipe as your own..simply just drop me an email at But whoever you are..thank you for a great recipe...~R~