By This is the perfect main dish to show off the gems of the summer season: heirloom tomatoes. Whether you’re serving up brunch, lunch, or dinner — this tomato tart is a showstopper. Plus, it’s super easy to make and will taste like you were working away in the kitchen for hours!
So break out your food processor (or blender) and let’s get started.
INGREDIENTS
FILLING
- 16-ounces fermented, organic, non-GMO, extra firm tofu (or whatever tofu you prefer), drained and diced for easy blending
- 2 tablespoons EVOO
- 2 tablespoons tapioca or potato starch
- 3 garlic cloves
- 3 tablespoons nutritional yeast
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Celtic sea salt
- 1 teaspoon Italian seasoning
- 3 cups of heirloom (or other variety) or tomatoes, sliced
- Fresh basil to garnish
CRUST
Note: I was a lazy bish and purchased a store-bought gluten-free crust. However, there are TONS (literally millions) of homemade pie crust recipes online, so feel free to either buy your crust like me — or be a Betty Baker and make your own!
INSTRUCTIONS
- Pre-heat your oven to 355*F.
- Blend all ingredients together in a food processor or blender until smooth. The consistency should be thick and creamy when blended.
- Scoop all of the filling into the pie crust and smooth out using the back of a spoon.
- Layer the tomatoes to cover the top of the tofu filling.
- Brush with a bit of olive oil so the crust and the tomatoes do not burn.
- Bake 50-60 minutes.
- Garnish with fresh basil and enjoy!
☾Jessica♥Fitzgerald☽ 