The number of tomatoes that you use will depend on how large they are; I used about one and a half medium tomatoes. Your tomato tart could also be layered with the beautiful heirloom tomatoes coming out of the garden at this time of year, making a more colorful tart. In order to avoid serving a watery tart, definitely do not skip the step of draining the tomatoes on paper towels. You’d be surprised at how much water actually drains out.
The tart crust is quite simple and only needs a couple of ingredients. Honestly, the recipe is delicious using coconut oil (as is listed below), but I really prefer using butter for the crust. If you are following the primal diet and use butter for cooking, it can be directly substituted for the coconut oil in this recipe. Once the dough is formed, roll it out with a rolling pin – or wine bottle if you’re fancy like me – between two sheets of parchment paper. I made mine into a rectangle but a circle or square or a completely abstract shape would all work just fine. Once the dough is rolled out to about half an inch thick, bake it for ten minutes to set the shape. Remove from the oven and let cool for 5-10 minutes before assembling.
After the crust has baked for 10 minutes and cooled off a little, you can spread the mayonnaise over the top. (Paleo mayonnaise is actually easy to make at home, find the recipe here.) If you would prefer not to use mayonnaise, pesto would also make a great base for the tart. Most store-bought pesto contains cheese, but luckily Paleo pesto is also easy to make at home with some basil and walnuts.
The next step is to layer on the tomato slices. The entire tart is then baked for about half and hour, or until the edges of the crust start to brown. The delicious smells coming from the oven will make it hard to wait that long. Top with fresh basil, cut into squares and enjoy the tastes of summer.
- For the crust
- 1/2 cup coconut flour
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 2 eggs
- For the topping
- 1-2 ripe tomatoes, thinly sliced
- 2 tbsp Paleo mayonnaise
- Salt and pepper, to taste
- Fresh basil leaves, chiffonade
- Avocado, for garnish, optional
- Preheat the oven to 350 degrees F. Thinly slice the tomatoes and set out on paper towels. Cover with another layer of paper towels and drain for 30 minutes.
- To make the crust, stir together the coconut flour, garlic, Italian seasoning, and salt in a large bowl. Add in the coconut oil and eggs and stir well to combine into dough. Spoon onto a sheet of parchment paper. Place another sheet over the dough and roll out into a flat rectangle. It should be about half an inch thick. Bake for 10 minutes, and then remove from the oven and let cool for 5-10 minutes.
- Spread a thin layer of mayonnaise over the entire crust once it is cooled. Layer the tomato slices on top, and season with salt and pepper. Bake for 25-30 minutes until the tart is golden brown. Let cool for 5 minutes. Top with fresh basil and avocado if using and serve immediately.