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Dill and Roasted Tomato Tart

Dill and Roasted Tomato Tart

★★★★★

5 from 2 reviews

Equipment: 9- to 10-inch fluted tart pan with removable bottom and ¼-inch sides

  • Yield: 6 -8 1x

Ingredients

Units Scale

Roasted Tomatoes

  • 2 pounds 12 medium to large plum tomatoes, quartered lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon dried drill

Crust

  • 1/2 cup pine nuts
  • 1/2 cup rolled oats
  • 1 1/4 cup spelt flour (divided)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons almond milk

Filling

  • 1/3 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 1/2 tablespoons fresh lemon juice
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1/3 cup chopped fresh dill

Instructions

Roast the Tomatoes

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium bowl, add tomatoes and drizzle with olive oil. Sprinkle with salt, pepper and dried dill. Toss gently to coat.
  4. 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.
  5. Remove from oven and set aside.

Make the Crust

  1. Reduce oven temperature to 350 degrees Fahrenheit.
  2. Lightly oil tart pan and set aside.
  3. 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.
  4. Transfer to a medium bowl and stir in remaining spelt flour. Drizzle in olive oil and mix until all flour is moistened.
  5. 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.
  6. 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.
  7. Prick bottom of crust with a fork several times and bake for 12 minutes or until pastry is just set, but not cooked through.
  8. Remove from oven and set aside.

Make the Filling

  1. Warm 1 tablespoon olive oil in a skillet over medium heat.
  2. 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.
  3. 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.
  4. Add dill and pulse until incorporated. Transfer to a medium bowl and stir in the remaining onion-garlic mixture.
  5. Spread evenly in tart crust. Arrange roasted tomatoes on top of filling.
  6. 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.
  7. Remove from oven and allow tart to cool for 15 minutes before carefully removing from pan. Serve warm or at room temperature.
  • Author: Pralines and Greens

Find it online: https://pralinesandgreens.com/dill-and-roasted-tomato-tart-6/