Pairs well with Tomato Tart
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Tomato Tart
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2.5K views • 29d ago
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A vegan tomato tart with a coconut oil and soy milk based crust, featuring a sweet and tangy cooked tomato filling with white balsamic vinegar and brown sugars, baked to a golden finish with rosemary aroma.
00:50:00 total
Serves 3
medium
Sides / Appetizer
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Ingredients
- cake flour - 90g (sifted)
- whole wheat flour - 25g (sifted)
- salt - 1g
- coconut oil - 35g
- soy milk - 50g
- sugar - 12g (for dough)
- tomatoes - 3 (about 450g) (washed, stem removed, diced)
- light brown sugar - 90g (for tomato cooking and topping)
- white balsamic vinegar - 1 tbsp
- dark brown sugar - small amount (small amount for topping)
- rosemary - small amount (small amount for aroma and topping)
Instructions
- Prepare dry ingredients: Sift the cake flour, whole wheat flour, and salt together.
- Mix wet ingredients: In a bowl, whisk together sugar, soy milk, and coconut oil quickly.
- Make dough: Add the wet mixture to the sifted dry ingredients and stir with a spatula. Form the mixture into a ball, wrap it in baking paper, and rest in the fridge for 10 to 15 minutes.
- Prepare tomato filling: Remove stems from washed tomatoes and dice them.
- Cook tomatoes: Add diced tomatoes and light brown sugar to a pan. Boil down over medium heat for about 8 minutes. Add white balsamic vinegar at the end and stir. Cool slightly, then refrigerate until completely cooled.
- Assemble tart: Roll out the dough thinly with dusted flour. Sprinkle a thin layer of dark brown sugar on the dough. Arrange the cooled tomato mixture on top, removing as much moisture as possible. Fold the edges of the dough inward.
- Add finishing touches: Spread some of the boiled-down tomato syrup around the edge of the tart. Sprinkle with light brown sugar and dark brown sugar. Optionally, add rosemary or thyme for extra aroma.
- Bake: Preheat oven to 180°C (356°F). Bake the tart for 50 minutes until golden and cooked through.
