Corny Tomato and Jalapeño Pepper Tart (Vegan And Gluten Free)

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This may sound corny, but I do love a tart! This is a recipe that deals nicely with the proliferation of tomatoes, herbs and peppers you have in your summer garden. If you use just a couple of seeded jalapeño peppers, the result will NOT be spicy. If you’d like to turn up the heat, add more peppers and include some seeds!

 

 

Corny Tomato and Jalapeño Pepper Tart (Vegan and Gluten Free)

Ingredients:

Crust:

One cup almond meal
One cup corn flour (not corn meal)
One tablespoon fresh oregano
One tablespoon fresh basil
One teaspoon dried cumin
One-half teaspoon salt
One-half teaspoon pepper
One-half cup water
One tablespoon coconut oil, softened at room temperature
Two teaspoons agave

First Filling Layer:

One large white onion, quartered and sliced
Two to four fresh jalapeño peppers (seeded and sliced)
One tablespoon olive oil

Second Filling Layer:

Two cups cherry tomatoes
One tablespoon olive oil
One-half teaspoon salt

Instructions:

Run out to your garden and harvest your tomatoes, basil, peppers and oregano. Hurry back inside and try to contain your excitement.

Snip the basil!

Snip the basil!

For the crust: Preheat the oven to 375 degrees. In a medium-sized bowl, combine all the dry crust ingredients. In a small bowl or container, combine the wet crust ingredients. Add the wet ingredients into the dry. Press the unbaked crust mixture across the bottom and up the sides of a 9″ round, nonstick tart pan with removable bottom. Bake for 15 minutes. Allow crust to cool.

Press the crust into the pan.

Press the crust into the pan.

For the First Layer: Place onions and jalapeños into a frying pan and cook in the oil until translucent.

Make use of fresh jalapeños!

Make use of fresh jalapeños!

For the Second Layer: Toss the tomatoes with the oil and salt. Arrange on a baking sheet and roast the tomatoes in the 375 degree oven for 30 minutes.

Layer the onions/peppers into the baked crust. Then layer the tomatoes on top. Bake the tart for 15 minutes or until heated through. Cool and serve warm or at room temperature.

For tips on how to remove a tart from a tart pan, transferring tart to serving platter, visit this link.

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Inspired by The Hot Plate

12 thoughts on “Corny Tomato and Jalapeño Pepper Tart (Vegan And Gluten Free)

  1. It reads like heaven – but for the jalapenos ! That much hot is beyond my tastebuds. I used to be able to eat like that, but no more … Still, no reason not to use the long reds, I s’pose …. 😀

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