This paleo tomato tart is very easy to prepare, it takes less time than the conventional tarts, plus the coconut flour will give you a crunchy and delicious base.
Tomatoes are probably some of the most versatile ingredients Mother Nature gave to us. They can be used in numerous dishes, bringing flavor and great taste.
Since it is tomato season, I thought of cooking something besides salad using these wonderful tomatoes. I came up with this tart which is not only delicious, but gluten-free, paleo and grain free, all in all a great paleo dish.
You may use any type of tomatoes you have at hand, small or large, red, yellow or brown, they all taste extraordinary. And the best thing is that this dish is very easy to prepare, it takes less time than the conventional tarts, plus the coconut flour will give you a crunchy and delicious base.
From my point of view, tomatoes go best with good quality olive oil, oregano and basil so I used these herbs to cook and the result was according or even beyond my expectations.
Paleo Tomato Tart Recipe:
- 2 large pastured eggs
- ½ cup butter melted
- ¾ cup coconut flour
- 1 large red tomato
- 1 large yellow tomato
- 1 red onion
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- sea salt and pepper to taste
- basil leaves to garnish
- Preheat the oven to 350F.
- Line a 8’’ round baking dish with parchment paper, leaving enough paper to be able to get the tart out of the dish.
- Beat the eggs and add the cooled melted butter little by little.
- Stir in the thyme, salt and pepper.
- Sift the coconut flour and stir until the dough begins to come together.
- Transfer the dough to the baking dish and use your fingers to evenly spread it on the bottom.
- Prick with a fork here and there and bake for 10 minutes.
- Take the dish out of the oven and let cool a little bit.
- Slice the onion, garlic and tomatoes.
- Place the onion on the crust, followed by garlic and tomato slices.
- Drizzle the olive oil, sprinkle salt and pepper, and the dried herbs.
- Bake for 40 minutes or until the crust gets golden on the edges.
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About the Author Madalina Voicu
Madalina is an experienced home chef and a professional photographer. She loves to study about the impact that food has on our health and everyday levels of energy and well-being. She strongly believes that “you are what you eat” and choosing the right nutrition can change your life. Working with whole foods and various spices, Madalina creates delicious recipes for healthy active people.
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This looks amazing! Can’t wait to try it when I start getting tomatoes in my CSA box.