What makes the crust for this Summer Tomato Tart unique?

The crust for this tart uses a blend of whole-wheat and corn flour, giving it a distinct texture and flavor, enhanced with fresh thyme and lemon juice.

How can I prevent my Summer Tomato Tart from becoming soggy?

To prevent sogginess, slice tomatoes thickly and remove their seeds and excess juice before arranging them on the tart shell.

Can I use a different type of mustard in the filling?

The recipe specifies grainy mustard for its texture and flavor, but you could experiment with Dijon or a mild yellow mustard if grainy is unavailable, adjusting to taste.

How should I store leftover Summer Tomato Tart?

This Summer Tomato Tart can be served hot or cold. Store any leftovers in the refrigerator, where it will remain fresh for a few days.

Why is the tart broiled at the end?

The tart is broiled for the final five minutes at 400 degreesF to crisp up the tomato topping, adding a desirable texture contrast.

1 month ago

Summer Tomato Tart
[Vegan]

KP By: Ksenia Prints

Author Bio

Meat-free globally-inspired recipes with a focus on Mediterranean and European flavors. Ksenia Prints is a fifth-generation... Read More

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Summer Tomato Tart [Vegan]

250

Dairy Free

Encapsulated in an olive-oil crust, this tomato tart is full of a tangy, thyme-y spread, grainy mustard, and ripe tomatoes. Even after dinner is over, leftovers of this tomato tart will beckon you with their tangy siren call. It's that good.

Ingredients You Need for Summer Tomato Tart [Vegan]

For the Crust:

1 1/2 cups whole-wheat flour
1/2 cup corn flour (not cornstarch)
1 teaspoon salt
1 tablespoon chopped fresh thyme
Juice of 1/2 a lemon
1/4 cup olive oil
1/2 cup ice cold water

For the Filling:

2 tablespoons vegan mayonnaise
1 tablespoon grainy mustard
3 large tomatoes, or enough small tomatoes to cover the crust
3 teaspoons chopped fresh thyme, or more to taste

Order with Instacart Download Our App

How to Prepare Summer Tomato Tart [Vegan]

Preheat oven to 375°F.
Mix flours, salt, and chopped thyme in a large bowl. Create a well in the middle, and pour in olive oil, ice water, and lemon juice. Mix liquids into the flour with a fork just until the liquid is absorbed and large clumps are created. Knead lightly 4-5 times, but no more, forming the dough into a ball.
Turn out dough onto a floured work surface. With a floured rolling pin, and working in quick, decisive movements, roll out the dough into a tart shape that is big enough to cover your tart form. Do not overwork the dough, just roll it out enough to ensure it'll cover your pan. When ready, gingerly lift the dough from the work surface and drape it over the tart shell. Cut off excess dough and discard or roll it out, sprinkle with sea salt and herbs, and bake into a few crackers.
Meanwhile, in a small bowl mix vegan mayonnaise with grainy mustard and 1 teaspoon of chopped thyme. Slice tomatoes into thick slices (about 1/2-inch in thickness), and remove the seeds and excess juice from them, otherwise, your tart may get soggy.
Smear mayonnaise, mustard, and thyme spread onto the tart shell, and cover with tomatoes arranged in concentric, slightly overlapping circles.
Top with an additional teaspoon of chopped thyme, a pinch of salt, and some freshly ground black pepper.
Bake at 375°F oven for 15 minutes, followed by another five minutes at 400°F on the grill/broil setting, where the heat will crisp up your tomato a bit from the top. Serve hot, or even cold from the refrigerator.

Notes

The tart keeps beautifully for a couple of days. Just don't reheat in the microwave. Adapted from recipes by Chocolate and Zucchini, La Table de Nana, and Smitten Kitchen.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.