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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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