Roast Tomato Tart with Almond Crust
I made this great tart for brunch the other day – I wanted to do something different to the usual eggs & bacon – and I also wanted to test out a recipe from this book from Maria Emmerich , a Nutritionist in Minnesota, USA.
She filled her tart shell with fresh tomatoes but I went a step further and roasted mine for extra flavour. As the oven was on, I roasted some field mushrooms also. The addition of some Meredith goats cheese from Victoria was a pure delight. I served the tart with some soft-boiled eggs and green goddess dressing. Nom nom nom!!
The tart is filled afterwards so it makes a great last minute visitors meal – it’s just a matter of putting it together with whatever filling you like. Roast pumpkin and capsicum work really well together with a dash of pesto too!Tart Shell 200g almonds 100g parmesan cheese or manchego 1 clove garlic sprig of thyme 1 egg yolk 2 tabs protein powder (or rice flour) Mill the almonds on SP 9 for 10 seconds. Add the rest of the ingredients and blitz on SP 7 – 8 until a stiff dough forms. Press into a fluted tin or pie dish and bake for 20 minutes until lightly brown at 170°C. Roast Tomatoes Put a small cut in the base of 8 small tomatoes and place, bottoms up on a baking tray and drizzle with olive oil and some chopped garlic. Season with salt & pepper. Roast in a hot oven for 30 minutes. After 15 minutes, drizzle with a little balsamic vinegar and let them finish cooking. Let cool in oven. Assemble the tart by arranging the tomatoes on the tart shell and pour in the juices. Dot some fresh cheese on top and serve at room temperature. I served mine with green goddess dressing which went perfectly.