summer tomato tart I was looking through a Fine Cooking magazine and saw a recipe for a tomato tart. It looked so good! However, when I read the ingredients I noticed that it called for a number of items that I don’t have in my house, mainly because they aren’t healthy. For example, white refined flour, sugar, etc. I decided to put a Naked Label spin on the recipe and recreate it using healthy whole foods that look good naked. On top of this recipe tasting OUTSTANDING, my husband hasn’t stopped raving about it which is a big bonus. You can feel good when you eat this knowing it’s fuelling your body with goodness.

Summer Tomato Tart

Prep Time: 15 min
Cook Time: 25 + 10 minutes for cooling
 

Making The Crust

Ingredients:

1 3/4 cups whole spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp coconut sugar
1/2 tsp Celtic sea salt
6 tbsp coconut oil (in solid form but not too firm
1/2 cup almond or quinoa milk (learn how to make your own here)
2 tbsp goat yogurt
 

Directions:

  1. In a mixing bowl combine flour, baking powder, baking soda, coconut sugar, and salt.
  2. Add in the coconut oil and mix in with hands until the doe is in small crumbly bits. Don’t overmix.
  3. Add in the milk and yogurt and combine using a rubber spatula.
  4. Put some flour on your counter and gently kneed the dough 10-12 times until it forms into a ball. Sprinkle a bit of flour on it if it’s sticking.
  5. Roll the dough out into a 14 inch circle. Sprinkle flour on it as you go if it’s sticking.
Making the Tart

Ingredients:

Dough from above
3 tbsp pesto
1/4 red onion, sliced very finely (I use a mandolin to get it really fine. Don’t have one? Go here.)
3 medium sized tomatoes, sliced
1/2 cooked chicken breast, sliced (optional)
1/2 cup goat or sheep feta
5 basil leaves for garnish
Celtic sea salt and pepper to taste
Olive oil

Directions:

  1. Preheat oven to 425°F.
  2. Put parchment paper on top of a cookie sheet and sprinkle with flour (where the crust will sit).
  3. Put the 14 inch dough circle on top of the flour. Spread pesto out on dough (leaving 1 inch around the border).
  4. Leaving a 1 1/2 inch border around the outside top with onion, then 2 layers of tomato (sprinkling each layer with a bit of salt and pepper), chicken, feta, and basil.
  5. Carefully fold up the border of the dough. Brush a little bit of olive oil around the outside of the dough and drizzle a bit over top of the toppings.
  6. Bake on the middle rack for 25 minutes. Let rest for 10 minutes before cutting up and enjoying.

Note: It still tastes amazing the next day as leftovers and doesn’t go soggy.

Are you diggin’ this recipe? I would love it if you would help me spread the word by sharing it with your friends on Facebook and Pinterest. Thanks for all the support!

summer tomato tart