Nothing says rewarding like harvesting home grown vegetables and transforming them into a recipe. Although the garden was started later in the spring and I did cheat by just buying a beefsteak tomato plant. Even though the plant looked healthy, maybe it was not the best quality because the tomatoes had a fibrous grainy texture which did not make it the best raw munching experience. It also developed some very sad blight fungus. Despite my efforts to remedy it with a solution of baking soda, vegetable oil and water many of the precious branches and leaves had to be removed. It came at a cost of trying to keep it organic and pesticide free. On the positive side, the blight did not affect the tomatoes.
Unfortunately, I have also noticed aphids on my roma tomato plant which I grew from the seed. I’ve been trying to kill them off with a soap solution but not as diligently as I should. Please let me know if you have any swear-by home remedies to keep your tomatoes healthy.
I hope you enjoy this tomato tarte recipe. The rectangular quiche pan from the kitchen ware store at St.Lawrence Market has been on my eye for a long time. With the inspiration from my summer job in the kitchen/food production of Superfood Eateries- raw, vegan, gluten-free, organic.. grab & go…you name it… this recipe was born. There was no salt used in the filling, instead the kalamata olives provide that saltiness. It does take some more preparation, but it is totally worth it. I think this tarte is fitting for a potluck contribution, tapas, a dinner dish or if you just want to experiment with that quiche pan.
Tomato Tarte with Creamy Basil Filling
Serves 5-6. This recipe comprises of some rather notorious and beautiful Italian flavours. The combination of tomato and basil remains classic.
2 cups almond meal
5-6 tbsp vegetable oil
4 tbsp almond milk
pinch of salt
1/2 cup all purpose flour
Creamy Basil Filling: (from My Vegan Cookbook with a few tweeks)
9 oz block of firm tofu
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sugar
1/2 tsp salt (I omitted salt in my tarte)
1/2 tablespoon extra virgin olive oil
1 tbsp white vinegar
1 tbsp tapioca starch
1/2 cup fresh basil
Salt to taste
2/3 cups kalamata olives
1 clove of garlic (optional)
2 large tomatoes, sliced thinly
Black pepper, dried oregano, dried basil and salt
1. For the crust: Mix all ingredients together. Start with 1/2 cup of all purpose flour and gradually add more as needed to make the dough come together. Press the dough into a rectangular tart pan and bake for 15 mins at 325 degrees F. or until lightly golden and firm. I like to use dry beans as pie weights to prevent the crust from forming bubbles as it cooks.
2. Next make the filling: Mix together all ingredients in blender until smooth. Once the crust is cooled, spread the filling generously. Leave some space
3. The tapenade: Blend until everything is finely chopped. Spread a thin layer of tapenade onto the filling.
4. Lay the tomato slices on top of the layer of tapenade. Sprinkle with black pepper, dried oregano, dried basil and some salt.
5. Bake at 350 degrees F for 30 to 40 minutes or until the edges of the tomato and filling appears lightly browned. Cool completely before slicing. Garnish with fresh basil leaves and serve.