Summertime Tomato Tart

What to make for dinner when you have so many 🍅

How many times have you thought: What should I make for dinner?

It’s a popular questions, one we all have from time to time. But I haven’t had that thought in a while.

That’s because my garden is in overdrive, and I have squash and tomatoes EVERYWHERE in my kitchen.

I don’t want to give my bounty away. (Just a few, because my neighbors really do love it. 🥰) So I find myself thinking about how to use my fruits and veggies in different meals.

Enter a tomato tart. Because who doesn’t love tomato tarts!

I head out to a local restaurant every month to have lunch with friends. They bake an incredible tomato tart, something my friends enjoy almost every month. Me? Not so much. It has so much cheese on top, and I just don’t enjoy eating that much cheese anymore.

I also don’t like some recipes where it’s bread and tomatoes, with a light oil base. For a plant-based eater, I want protein. I want to feel full after eating it, and continue feeling full until my next meal.

So let's put some tofu in it. (Tofu? Trust me, you're going to love it.)

I love this because it's rich and satisfying, yet light enough to enjoy on the hottest days. It's looking like we're breaking temperature records the next few days. Guess it's time for another tomato tart. 😉

Summertime Tomato Tart

Ingredients

Pie Crust

• 250g organic flour

• 120g vegan butter, cold and cubed (I love Miyoko’s)

• 60ml cold water

• ½ teaspoon salt

Filling

• 400g silken tofu

• 2 tablespoons olive oil

• 2 tablespoons cornstarch

• 3 tablespoons nutritional yeast

• 1 tablespoon dried basil

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1 teaspoon pepper

Toppings

• 300g tomatoes (use cherry, heirloom, or whatever’s growing in your garden)

• Fresh basil

• Vegan parmesan cheese

Instructions

Pie crust

• In a large bowl, whisk together flour and salt. Cut in cold butter, then add cold water. Knead it with your hands until it forms a smooth dough.

• Form into a disk, cover, and refrigerate for 30 minutes.

• Transfer to a floured surface and roll out dough a little larger than pan. Transfer to a lightly greased 10-inch tart pan, pressing bottom and sides firmly. Poke the bottom a few times with a fork.

Filling

• Preheat oven to 350°F.

• Blend tofu, cornstarch, nutritional yeast, garlic, and seasonings until smooth. Taste and adjust seasonings.

• Add filling to the prepared pie crust. Smooth. Top with halved or cut tomatoes. Drizzle a little olive oil to keep it juicy.

• Bake for 40 to 50 minutes until filling is set and crust is golden.

• Let tomato tart cool slightly before slicing, 10 minutes or so.

• Garnish with grated vegan parmesan cheese and fresh basil.

And there you have it! A gorgeous summertime tomato tart that’s perfect for these last days of summer. (Or anytime you have too many tomatoes sitting on your counter. 😉)

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