Roasted Tomato Cauliflower Crust Tart
Savory tarts are my go-to brunch dish. They're easy to prep ahead of time, and you can serve them warm or room temperature, making them a hostess's dream. Better yet, this version is vegan and Paleo, so anyone can enjoy it. The cauliflower crust is simple and can be adapted to whatever flavor profile you like (add cumin and chile for a Moroccan vibe, or paprika and onion for a Spanish influence). I love this with roasted cherry tomatoes and a savory pisto, but feel free to add whatever roasted vegetables you like.
NOTE: Makes one 9-inch tart.
2 cups cauliflower, riced
1 garlic clove, minced
1/4 tsp. sea salt
1 tsp. dried oregano
2 tbsp. coconut flour
1/2 cup pisto (recipe below)
1 1/2 cups cherry tomatoes, roasted
1 tbsp. olive oil, for garnish
Preheat over 450°F.
Mix the cauliflower, garlic, sea salt, oregano, egg, and coconut flour, and place on a parchment-lined baking sheet. Using your hands, pat the dough into a 9-inch circle and bake for 15 minutes. Remove the flatbread from the oven and spoon on pisto. Top with roasted cherry tomatoes, and bake for another 5 to 10 minutes, or until everything is nice and hot and the crust is a deep golden brown. Top with a drizzle of olive oil.
NOTE: To “rice” the cauliflower, pass the cauliflower through the food processor until florets become rice-size crumbles.
Ingredients for the pisto spread
NOTE: Makes about 3 1/2 cups.
4 small heirloom tomatoes (or plum tomatoes)
1 small Japanese eggplant
2 red bell peppers
1 red onion, not peeled
5 cloves of garlic, peeled
3 tbsp. tomato paste
2 tsp. freshly chopped thyme
1 tbsp. Ximenez sherry vinegar
1⁄4 cup olive oil
Set oven to 425°F. Cut all of the vegetables in half, place on a baking pan, sprinkle with salt and pepper, and drizzle heavily with olive oil. Place the garlic cloves on a sheet of tinfoil, drizzle with olive oil, and sprinkle with salt. Wrap the tinfoil into a bundle around the garlic, and toss onto the pan. Roast the vegetables for about 30 minutes, or until very soft (the onion may take as long as 45 minutes). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onion. Scoop out the flesh from the eggplant. Turn the oven up to 450°F. Place the vegetables into a food processor, and add the thyme, tomato paste, vinegar, a pinch of salt, and a good amount of pepper. Pulse several times, to roughly chop and combine the mixture. Taste and add more salt and pepper. Drizzle in remaining olive oil and pulse one or two times more (it should have a rough texture, not pureed like baby food).
Silpat Silicone Cookie Sheet Liners ($22 and up)
For a nonstick surface and quick cleanup, I'm practically married to my Silpats! Buy half a dozen and never worry about food sticking in the oven again.
For more recipes like this one, visit The Kitchy Kitchen.
What's your favorite kind of savory tart? Tell us below.