Tomato Tart

SUMMER

Encapsulated in an olive-oil crust, this tomato tart is full of tangy (vegan) mayonnaise, sharp, grainy mustard, and the summer's last tomatoes.

INGREDIENTS Whole-wheat flour Corn flour  Salt Fresh thyme Lemon juice Olive oil Ice cold water Vegan mayonnaise Grainy mustard Tomatoes 

STEP 1

Mix flours, salt, and thyme in a large bowl. Mix liquids into the flour with a fork just until the liquid is absorbed and large clumps are created. Knead lightly 4-5 times forming the dough into a ball.

STEP 2

Roll out the dough into a tart shape that is big enough to cover your tart pan. Cut off excess dough and discard.

STEP 3

In a small bowl mix vegan mayo with grainy mustard and 1 teaspoon of thyme. Slice tomatoes into thick slices and remove the seeds and excess juice from them.

STEP 4

Smear mayonnaise, mustard and thyme spread onto tart shell, and cover with tomatoes arranged in concentric, slightly overlapping circles.

STEP 5

Top with an additional teaspoon of chopped thyme, a pinch of salt, and some freshly ground black pepper.

STEP 6

Bake at 375F oven for 15 minutes, followed by another five minutes at 400F on the grill/broil setting.

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