Heirloom Tomato Tart With Buckwheat Crust [Vegan, Gluten-Free]
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... Read More
Ingredients You Need for Heirloom Tomato Tart With Buckwheat Crust [Vegan, Gluten-Free]
How to Prepare Heirloom Tomato Tart With Buckwheat Crust [Vegan, Gluten-Free]
- 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.
- 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!
- 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.
- Bake this in the oven for 25 minutes or until the crust is golden brown. While it’s baking, slice the tomatoes.
- 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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