Roasted Heirloom Tomato Tart (Gluten Free, Dairy Free, Refined Sugar Free)
This tart recipe has quickly become a staple in my kitchen, and one that makes for an easy crowd pleasing dish that will be welcome on any breakfast or brunch table. The gluten free and vegan pie crust is deliciously buttery and flaky, the sweet oniony leeks are held together with a creamy savory “custard”, and it’s all topped with tangy slow roasted heirloom tomatoes. This tart has won over the taste buds of the dairy AND gluten eaters in my COVID bubble, and when that happens I write it off as a total win in my book.
I will admit, this isn’t the quickest of recipes, BUT if you make or purchase the crust ahead of time, or even roast the tomatoes ahead as well, it cuts down on the time and effort of this dish significantly. It’s really so delicious that I don’t think you’ll regret taking the time to make it. I also highly recommend making at least 2 batches of the pie crust so you can freeze them and store them for later use. However, if making your own crust isn’t your thing, feel free to use a store bought one!
While this recipe is a bit more time consuming, and might seem really complicated, it’s actually pretty simple. First, you slow roast your tomatoes, and while that’s going you make your pie crust and let it rest. If you purchase your crust, hold off until your tomatoes are done roasting. Once your tomatoes are done roasting, and pie crust has rested in the fridge, all you have to do is par-bake your crust, make the filling, and pop your tart in the oven!
I like to eat this tart for breakfast with a simple spinach and arugula salad, but I also just made a butternut squash soup and had them together for lunch and it was the perfect cozy autumn lunch. If you make this tart, or better yet make it and pair it with something even better than salad or soup, let me know! Comment below or tag me on Instagram (@lovealwaysnat). Hope you everyone is enjoying autumn weather wherever you are, and I hope you enjoy this delicious savory breakfast.
Love Always,
Nat
Roasted Heirloom Tomato Tart
I N G R E D I E N T S
For the GF Vegan Pie Crust
(Adapted from Cannelle et Vanille)
1 package Miyoko’s Vegan Butter (cut into 1/4” cubes)
This melts faster than regular butter, so make sure to cut this into cubes ahead of time and keep in the fridge until it’s ready to add to the food processor)
1 1/2 cups Sprouted Brown Rice Flour
1/2 cup Potato Starch
1/2 cup Tapioca Starch
2 tbsp golden monk fruit sweetener
1/2 tsp kosher salt
3 tbsp vodka
3 tbsp cold water
2-3 cubes of ice
For the Roasted Tomatoes
3 heirloom tomatoes (sliced into rounds)
I like to use 2 different colors for visual purposes but feel free to use what you like.
2 cloves of garlic (minced)
1 tbsp avocado oil
Salt & Pepper to Taste
For the filling
Roasted Tomatoes (see above)
1/2 cup Miyoko’s Vegan Mozz (torn into chunks)
OPTIONAL: 1/4 cup grated VioLife Parmesan
1 leek thinly sliced.
1 tablespoon avocado oil
3 eggs
1/4 almond milk (or milk of choice)
salt and pepper to taste
D I R E C T I O N S
For the Roasted Tomatoes:
Preheat the oven to 200°. And line a baking sheet with parchment paper.
Cut the tomatoes into about 1/4” slices (no need to get too mathematical here, just thinly slice them)
Sprinkle over minced garlic and avocado oil and make sure each tomato slice gets a little love from each. Season with salt and pepper.
Bake for about 2 hours or until the tomatoes start to char slightly on the edges. While your tomatoes are roasting you can prepare your crust and filling.
When finished baking remove and let cool.
For the Crust
Cube your butter and store in the fridge until ready to use (in Step 4) and add your cold water, ice, and vodka to a small bowl.
To a food processor, add your sprouted brown rice flour, tapioca flour, potato starch, monk fruit sweetener, and salt. Pulse a few times to bring the flours together.
Add your chilled and cubed butter to the food processor and pulse until the butter chunks are about the size of peas and almonds.
Scrape the sides a bit to make sure the butter isn’t stuck to the bottom or sides. Remove the ice from your water + vodka mixture.
While you pulse your food processor, slowly add your vodka and water mixture 1 tablespoon at a time, until your dough starts to form. If your dough is still dry and crumbly, continue pulsing and add the vodka + water mixture 1 tablespoon at a time until your dough is formed. (shouldn’t be more than 1-2 more tablespoons)
Note: It’s okay if there are still small chunks of butter in your dough!
Turn your butter out on to a large bit of parchment paper and form your dough into a ball. Then flatten to about a 1” thick disk. And Chill for 1 hour.
When you’re ready to par-bake AKA blind bake your tart crust. Preheat your oven to 375°F, take out a 9” tart pan with removable bottom, and bring the dough out and let rest for 5-10 minutes.
Roll out the dough to about 11” around and fit into the the tart pan. Press the crust along the edges of the pan, cut off the over hang, and use a fork to poke holes all around the bottom of the pan.
Bake the tart crust for about 10-15 minutes until crust begins to brown lightly. Remove from the oven and let cool while you prepare your filling.
For the Filling
At this point your oven should be at 375° and your crust should be par-baked and cooling.
Meanwhile, heat a sauté pan with avocado oil over medium heat and sauté your leeks until translucent and fragrant (about 8-10 minutes). Take off heat and set aside, while you prepare the rest of your filling.
In a medium sized mixing bowl, whisk your eggs and almond milk, and then add the chunks of vegan mozzarella (and parmesan if you choose to add it). Salt and Pepper to your preference.
Mix together lightly and then add in your leeks.
Pour the mixture into your tart crust and arrange the roasted tomato slices in overlapping layers.
Bake for 30-35 minutes or until the center of your tart is just set and the crust edges are golden brown.
I like to let the tart cool for about 20-30 minutes before removing it from the pan and serving it up. Enjoy!
