Tasty Tomato Tart

Well Tomatoes are in season and I continue to keep overbuying tomatoes each week. Every Monday morning I look through the fridge and through any produce that has become a remainder from the previous week and think how can I incorporate this into a new meal. Each week I find the same item staring back at me, left over tomatoes, so why not create an entire dish dedicated to one of my summer favorites.

What You’ll Need:

Crust-

1 Cup Chickpea Flour

1/2  Cup Aquafaba

6 TBSP Earth Balance Butter

3 Tbsp Canola Oil

Pie Filling-

1/2 Cup Aquafaba

1 Container Goat Cheese Crumbles

1 Cup Stewed Tomatoes

1 Bundle Cherry Tomatoes

Basil

Salt

Pepper

Let’s Get Cooking:

As always let’s get the oven preheated and set to 325 degrees. Find a small pot or pan and set onto burner at low heat. Place the butter into the pan and let it slowly melt. While the butter melts, measure your Chickpea Flour and toss in bowl with the Aguafaba. Once the butter has melted add this into your picture and mix everything together. Now cover up your mixture with Cling wrap/aluminum foil and place in Fridge for 10-15 minutes. While the dough chills begin chopping your tomatoes, full, cherry what ever you got. You’ll want at least one cup to stew on the stove top, feel free to use the same pan you used for the butter and just like the butter put the burner on low heat. While that slowly stews, Take your one bundle of cherry tomatoes and chop each one in half. Make sure to keep an eye on your stewing tomatoes, stir when necessary. When stewed, shut off burner and place stewed tomatoes off the side. Now Take out your dough and your pie pan.  First oil your pan with your canola oil so the dough doesn’t stick and than begin to pat your dough into the pan. The dough will be very much like play doh, malleable, easily breaks a part can be put down in patches. Like you, I thought the dough did not look like much but it will spread nicely and surprise you that it fills your whole pan. Once your finished, take your last 1/2 cup of Aquafaba, whip it and spread it over the dough. Now reach for the Goat cheese Crumbles and dump the whole container a top your dough. Spread out so it’s even and everywhere. Next lay down your stewed tomatoes as a base layer of our feature veggie. Than grab your halved cherry tomatoes and squish them down Face up into the pan. Start with outlining the round of the pan and continue with smaller and smaller circles until the entire pan is filled.Place the pie into the oven for 30 minutes or until you see the crust slightly browning on the edges. Take pan out, let the pie cool and place some fresh basil a top for a final pop of flavor.

 

 

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