Juicy Vegan Tomato Tart! Crispy crust with curry powder, melting with soft, caramelized tomatoes, with garlic aroma and fresh basil on top. Easy delice for any table, for any day!
Juicy Vegan Tomato Tart
It’s been awhile, a long, long while since I last posted. Not that I haven’t been cooking and taking photos… but was actually busy learning more about photography and taking more, more photos, not only of food but street photography, nature, portraits, you name it. Guess I had to jump out of the plate frame and see what’s out there too!
There is so much more to take beautiful photos, but my love is food photography, so I’m back. Not with my tail low, hehe, but with new friends, new skills and knowledge, new photos in my albums! I will write about that too but for now, I’m back with this beautiful Juicy Vegan Tomato Tart that has been baked over and over again in our kitchen, ever since the first Summer, luscous tomatoes came to us few months ago, till now, in ripe, golden Autumn.
Since this recipe is long due and I’m finally back to my blog with so much other recipes that I want to share, this post will be short and straight forward. I’ll try to convince you to grab a bag of tomatoes and bake this Juicy Vegan Tomato Tart yourself?
Why, you say? Tomatoes are on they way out, leaving room for pumpkins and all the Christmas baking festivities… but you can still find them, all luscious, delicious and aromatic, waiting for you to put them in a delicious use!
This Juicy Vegan Tomato Tart is all that it says to be: juicy, delicious and a bit oozy, a bit spicy with a dash of chilli flakes if you like it. Crispy crust enriched with curry powder, melting in your mouth along with soft, caramelized tomatoes, filling your palate and your senses with garlic aroma and fresh basil on top.
Convinced, what do you say? Try it, you will be delighted as we did! And it’s always good to get yourself back into that warm, bright and sparkly Summer days and tastes!
JUICY VEGAN TOMATO TART
300g /2c flour
125 g cold vegan butter or margarine
1/2 tsp salt
pinch of sugar (omit if you want)
1/3 tsp mild curry powder
few twists of freshly ground pepper
dash of chilli flakes (omit if you have kids so it’s not too spicy)
50 ml water
Throw everything in the food processor, pulse for a few times so butter gets into little pea-sized pieces. Gradually add water. Pulse a few times more. DO NOT KNEAD. Take the dough out, flatten it into a disc, wrap in foil and put in the fridge for a few hour or till you make the filling, but at least for 30 mins.
1 kg /2 pounds fresh, ripe tomatoes, cut in thick slices
2 tsp salt
1 tsp provansal herbs (or other, to your taste, like oregano, marjoram, basil, etc.)
dash o pepper
chilli flakes, optional
2 tbsp flour
2 tbsp brown sugar (optional, but nice)
2 tbsp olive oil
Before you start making the filling, set your oven to heat up to 180°C/357F.
Put everything in the bowl, toss gently to combine. Flour should be nicely combined with tomato juices and oil.
TART ASSEMBLY & BAKING
Take a piece of baking paper and sprinkle it with flour. Butter the pie mould lightly. Roll the dough into a circle that would fit in your pie mould/pan. Transfer it gently – you can bake the tart on that paper so in that case you don’t have to butter the pan. Or just transfer the dough carefully in the buttered pan and prick it with a fork. Too much words, I know 🙂 but I think it’s good to know 🙂
Bake the tart for a nice 40-45 mins till it’s all nice and golden, caramelized and just waiting for you to dig in! Serve immediately with minced garlic on top and some fresh basil leaves.