HEIRLOOM TOMATO GALETTE

The tomatoes are ripening in abundance here in Ontario and I picked up these beautiful heirloom tomatoes at the Evergreen Brick Works Farmers Market in Toronto on Saturday morning.

So what exactly makes an heirloom tomato so special? Heirloom tomatoes are tomatoes that have not been genetically modified or altered. The name “heirloom” comes from seeds that have been past down traditionally from generation to generation. The seeds are obtained annually by the farmers to grow their next year crops. There are over 10,00 types of heirloom tomatoes and they all come in a variety of colours, shapes and flavours.

Tomatoes are high in lycopene, beta carotene, vitamin C, potassium, fibre, and many antioxidants and phytochemicals like lycopene and beta carotene.

This flakey buckwheat crust melts in your mouth along with the sweet and tangy roasted tomatoes. You can make this tart into any shape and size you like and serve with lunch or as a snack. It is gluten free, vegan and is very easy to make!

Heirloom Tomatohttps://vimeo.com/588002000

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Heirloom Tomato Tart

Yield: 8-10 slices

Author: Brooke Lundmark

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This recipe is a beautiful crowd pleaser that is vegetarian and gluten free.

Ingredients

Buckwheat Pie Dough

• 3/4 cup organic buckwheat flour
• 1 cup organic oat flour
• 2 tbsp tapioca starch
• 1/2 tsp himalayan salt
• 12 tbsp unsalted butter, cut into small pieces and chilled
• 4 tbsp ice water
• 2 tbsp apple cider vinegar

Tart Filling

• 6 medium size heirloom tomatoes
• 1/4 cup fresh basil, chopped
• 1 cup organic cheddar, grated
• 1 clove garlic
• 1/4 tsp black pepper
• 1/2 tsp himalayan salt
• 1 clove garlic
• 1 egg (egg wash)

Instructions

Making the dough

1. In a large bowl sift together the buckwheat flour, oat flour, tapioca starch and salt.
2. Add the cubed butter and work in using your fingers until the pieces of butter are about the size of a large pea.
3. Combine the apple cider vinegar and ice water and add 1 tablespoon at a time, tossing the dough with a fork to moisten.
4. Pour the flakey bits of flour out onto a floured surface and knead the dough until it just comes together.
5. Shape the dough into a disk and wrap in saran wrap and pop into the fridge for at least an hour or overnight if making ahead.
6. Take out of the fridge and let the dough warm up until it is almost room temperature.
7. Dust your surface with buckwheat flour and roll out the dough until it is about ¼-inch thick, lifting and turning the dough, while dusting underneath to keep it from sticking.
8. Roll the dough onto a parchment lined bake sheet and set aside.

Putting it all together

1. Preheat the oven to 400°F
2. In a medium size bowl, mix together the cheddar, basil, garlic, salt and pepper
3. Spread over the dough making sure to leave about an inch all the way around
4. Add the slice tomatoes layering overtop of each other
5. Fold the dough over top of the tomatoes and pinch the corners of the edges together so they seal in the liquid.
6. Gently brush the dough with an egg wash.
7. Bake the tart until the dough is golden brown, about 40-50 minutes.
8. Let the tart cool for 10 minutes, slice and sprinkle with a touch of basil

Nutrition Facts

Calories

318.36

Fat (grams)

23.67

Sat. Fat (grams)

13.73

Carbs (grams)

20.91

Fiber (grams)

2.57

Net carbs

18.34

Sugar (grams)

1.36

Protein (grams)

7.41

Sodium (milligrams)

390.75

Cholesterol (grams)

59.76

The nutritional information is an assumed calculated amount and may vary depending on the quality of food.

https://www.beyondthebite.ca/blog/heirloom-tomato-tart-1

Heirloom Tomato Tart

Tart

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