Tomatoes. They’re not the most exotic fruit in the world and no one usually gets very excited about them. Particularly, the tomatoes from the supermarket – they’re more like ‘the concept of a tomato’. They look like a tomato. But they taste of nothing. But homegrown or farmer's market tomatoes … well, they’re different! Especially when you can grow/get so many different varieties; different colors, different shapes, different flavors. That’s something you can get excited about! This tart is a celebration of that variety. And it’s delicious. Research has shown that homegrown vegetables are way more nutritious than the stuff in stores, so… yay! There’s so many health benefits of eating tomatoes. What are you waiting for?

Heirloom Tomato Tart With Buckwheat Crust [Vegan, Gluten-Free]

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Serves

4

Cooking Time

40

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Ingredients

  • 1 cup buckwheat flour (or other flour of your choice)
  • 1/2 cup of water
  • 2 tablespoons of oil
  • Pinch of salt (optional)
  • 4 tablespoons of vegan pesto
  • As many tomatoes as you can possibly get your hands on, preferably in all different colors, shapes, and sizes
  • A drizzle of garlic oil
  • Salad leaves (to serve)
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Preparation

  1. Preheat the oven to 392°F. Start by making the crust. Put all the ingredients in a food processor and blitz until it forms a dough. If it’s looking a bit too dry, add a little more water. If it’s looking a bit too wet, add a little more flour. The dough should be smooth and soft.
  2. Roll this out onto a floured surface to roughly the size of your baking tray. And I mean roughly. It will taste waayyyy better if you don’t make it into a perfect rectangle, I swear! We’re going for rustic, people, rustic!
  3. Cover the base with pesto. It’s pretty easy to make your own (with the link in the ingredients), but alternatively, you can just use a store-bought version.
  4. Bake this in the oven for 25 minutes or until the crust is golden brown. While it’s baking, slice the tomatoes.
  5. Then, as soon as it’s out of the oven, cover it with the tomato slices, drizzle with garlic oil, and it’s ready to serve! You can add a few salad leaves or sprigs of herbs here and there for decoration, if you'd like.
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