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.
- 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
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!
- 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!