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Vegan Heirloom Tomato Gluten-Free Tart with Kale, Walnut Pesto, and Wilted Spinach

Serves 6.


    Tomato -Gluten Free Tart

    This recipe is gluten free and vegan. It is wonderfully hearty yet light. Traditionally, tart recipes use large amounts of butter and white flour as the base while the fillings usually include loads of cream, cheese, and eggs. Here is an equally delicious—and much healthier—alternative.


    The best tomato choice

    The best choice for the almond tart is a tomato called San Marzano, a great tasting plum tomato that is drier and has fewer seeds than other varieties.


    Vegan Heirloom Tomato Gluten-Free Tart with Kale, Walnut Pesto, and Wilted Spinach


    • 2 cups (500 mL) slivered blanched almonds
    • 1/4 cup (60 mL) organic tapioca starch
    • 2 Tbsp (30 mL) ground flaxseed
    • 1/2 cup (125 mL) extra-virgin olive oil, divided
    • 1 Tbsp (15 mL) finely minced fresh thyme
    • 1 cup (250 mL) walnut halves
    • 1 pitted date
    • 3 Tbsp (45 mL) lemon juice
    • 2 tsp (10 mL) capers
    • 1/4 cup (60 mL) basil leaves
    • 2 cups (500 mL) washed and coarsely chopped kale
    • 2 garlic cloves, coarsely chopped
    • 1/4 tsp (1 mL) sea salt
    • Freshly ground black pepper, to taste
    • 2 medium heirloom tomatoes, sliced into 1/4 in (0.6 cm) slices
    • 1/2 bunch spinach, washed and stems trimmed


    Per serving:

    • calories552
    • protein13g
    • fat49g
      • saturated fat5g
      • trans fat0g
    • carbohydrates24g
      • sugars6g
      • fibre8g
    • sodium85mg



    Preheat oven to 375 F (190 C).


    For tart dough, in food processor, combine almonds, tapioca starch, ground flaxseed, 1/4 cup (60 mL) oil, and thyme. Blend well, then add 1 Tbsp (15 mL) ice water. Dough should stick together when pinched between fingers.


    Press dough into 9 in (23 cm) fluted nonstick tart pan with removable bottom. Press from the centre out, then push dough up sides of tart pan to achieve uniform thickness. With fork, poke small holes into dough. Place in preheated oven and bake until dough is dry to the touch, about 15 minutes. Remove from oven and set aside.


    For pesto, in food processor, blend walnuts, date, lemon juice, capers, basil, 3 Tbsp (45 mL) olive oil, kale, garlic, salt, and pepper to taste. Blend until just combined and mixture is still relatively chunky.


    For tart, slice tomatoes and toss them in remaining olive oil and salt and pepper to taste. Place heaping layer of pesto on bottom of tart, then layer with spinach and slices of tomatoes starting from the centre out and overlapping each other to form a concentric circle. Repeat this process until you have two thin layers. Bake for 45 minutes to 1 hour.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.