It’s no surprise that everyone is won over by this Dill and Roasted Tomato Tart. The first time I made this tart was for my sister’s bridal shower, and it was by far everyone’s favorite dish. Even all of her meat-loving friends were blown away when they found out that it was vegan. That’s how you know it’s delicious!
Since summer has officially come to an end, this tart is an excellent way to use up the last of those tomatoes. Tomatoes are known for their rich concentration of lycopene, which has significant antioxidant properties. Interestingly, cooking tomatoes actually boots their lycopene levels.
Tasty roasted tomatoes, buttery pine nuts, fresh dill, and a tangy filling—how could you not love this tart? I won’t lie to you—there are a few steps involved here, but the flavor and beauty of the tart is well worth the effort. You can press the crust, make the filling and roast the tomatoes a day ahead; just store them all separately in the fridge until you’re ready to assemble and bake the tart.
The first time I made this tart I followed the recipe exactly. However, I slightly modified it this time around. Despite my modifications, it still turned out as delicious as I remembered it. You can even make your own variations by using basil or rosemary instead of the fresh dill or roasted zucchini instead of the plum tomatoes.
This recipe is adapted from one of my go-to cookbooks, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well. A few weeks ago, I also posted this Red Lentil Soup recipe from the same cookbook.
Print
Dill and Roasted Tomato Tart
Equipment: 9- to 10-inch fluted tart pan with removable bottom and ¼-inch sides
- Yield: 6 -8 1x
Ingredients
Roasted Tomatoes
- 2 pounds 12 medium to large plum tomatoes, quartered lengthwise
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon dried drill
Crust
- ½ cup pine nuts
- ½ cup rolled oats
- 1 ¼ cup spelt flour (divided)
- ⅓ cup extra virgin olive oil
- 3 tablespoons almond milk
Filling
- ⅓ cup + 1 tablespoon extra virgin olive oil (divided)
- 1 medium onion (diced)
- 5 garlic cloves (chopped)
- 1 15- ounce block plain (firm tofu, drained, rinsed and patted dry)
- 3 ½ tablespoons fresh lemon juice
- ¾ teaspoon sea salt
- Freshly ground black pepper
- ⅓ cup chopped fresh dill
Instructions
Roast the Tomatoes
- Preheat oven to 400 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, add tomatoes and drizzle with olive oil. Sprinkle with salt, pepper and dried dill. Toss gently to coat.
- Arrange tomatoes in a single layer on baking sheet, cut-side up. Roast for 20 minutes and rotate tray for even cooking. Roast for another 15 minutes or until browning.
- Remove from oven and set aside.
Make the Crust
- Reduce oven temperature to 350 degrees Fahrenheit.
- Lightly oil tart pan and set aside.
- Place pine nuts, oats, half of the spelt flour, baking powder and salt in a food processor. Blend for about 30 seconds or until the oats are ground.
- Transfer to a medium bowl and stir in remaining spelt flour. Drizzle in olive oil and mix until all flour is moistened.
- Add almond milk and squeeze pastry together with clean hands. It should be moist and hold together, but not stick to your fingers. If it seems crumbly or dry, add a splash more of almond milk.
- Press pastry evenly into prepared tart pan. Use your thumbs to press into the fluted sides of tart pan, making sure corners are not too thick.
- Prick bottom of crust with a fork several times and bake for 12 minutes or until pastry is just set, but not cooked through.
- Remove from oven and set aside.
Make the Filling
- Warm 1 tablespoon olive oil in a skillet over medium heat.
- Add onion, and sauté for 5 minutes or until golden. Add garlic, and continue cooking for another 3 minutes. Remove from heat and set aside.
- Crumble tofu into food processor. Add lemon juice, salt, a pinch of black pepper, remaining ¼ cup olive oil and half of the onion-garlic mixture. Blend until combined, scraping the sides as necessary.
- Add dill and pulse until incorporated. Transfer to a medium bowl and stir in the remaining onion-garlic mixture.
- Spread evenly in tart crust. Arrange roasted tomatoes on top of filling.
- Place tart on a baking sheet and bake for 45 minutes or until filling is set in the center and crust is golden around edges.
- Remove from oven and allow tart to cool for 15 minutes before carefully removing from pan. Serve warm or at room temperature.
Becky
Tomatoes are SO heart healthy and you made it into a heart! LOVE LOVE LOVE this!
★★★★★
Lindsey
I love my heart-shaped tart too, haha!
Sarah | Well and Full
This tart is so adorable!! I need to get a heart-shaped pan!! 😀
Lindsey
Aw, thanks! I'm obsessed, I use this pan every chance I get haha