As I was standing there wondering what to do with them, I suddenly remembered my friend having some tomato-mozzarella tart at a restaurant we visited some time ago. While I obviously didn't taste the tart myself, she said it was amazing. There it was - vegan tomato tart!
I didn't have a recipe for this, so I just took a basic pie crust I use for a lot of savory tarts, and decided to try and mix the tomatoes with some olives, garlic and herbs (these are always safe choices with tomatoes, right?). :) I also intended to mix in some black beans I had in the fridge, but I forgot all about them in the end - so I had them on the side instead.
I only have fresh oregano in my kitchen at the moment: it was growing in the garden all summer and somehow survived the first night frost when I forgot to move it indoors, and is now growing happily on my window. If you do have fresh basil and thyme (or other fresh herbs) on hand, however, I think they would be perfect in this tart. :) You could also add some vegan mozzarella- or other cheese, if you like.
Vegan Tomato and Olive Tart
For the crust:
- 1 1/2 c spelt flour
- 1 tsp salt
- 1 tsp sugar
- 1/3 c canola oil
- 1/4 c non-dairy milk
- 900 g/2 lbs fresh tomatoes, thinly sliced
- 2-3 cloves garlic, minced or thinly sliced
- 1 tsp sugar
- 1/2 tbsp crushed coriander seeds
- 2 tsp dried basil
- 2 tsp dried thyme
- 15 Kalamata olives, pitted and chopped
- handful of fresh oregano
- freshly ground black pepper
Preheat oven to 200 C (400 F). Lightly grease a 9-inch pie pan (by all means, use a real tart pan if you have one ;)).
In a medium bowl, combine the dry ingredients. Add the oil and milk, and mix until smooth. Press onto the bottom and sides of the pan, and poke with a fork all over to avoid bubbling (you can also place a baking sheet and dry beans in the pan to get a pretty crust - but I never bother). Bake in the lower part of the preheated oven for about 10 minutes. Let cool for a few minutes.
While the crust is in the oven, make the filling:
In a large skillet, combine the tomatoes, garlic, sugar, coriander, basil and thyme. Cook on medium-low heat for about five minutes. Drain the liquid that has been released (this makes a nice stock for lentil soup or other vegetable dish, so don't discard it ;)). Mix in the olives and oregano.
Pour - or nicely arrange - the tomato mixture on the crust. Sprinkle with freshly ground pepper.
Bake in the preheated oven for about 30 minutes. Let cool for a moment before serving: serve warm, but not hot. Garnish with fresh herbs.
I managed to use up all the wrinkled or soft tomatoes, but still have a huge box of lovely tomatoes for the coming days and weeks. :)
What are your favorite things to make with tomatoes?
Any recipe suggestions are more than welcome!