Dairy-Free Rustic Tomato Tart
Elevate your summer dining with this Dairy-Free Rustic Tomato Tart, a deliciously simple recipe bursting with fresh, vibrant flavors. Perfectly flaky thanks to a coconut oil pastry, this tart is layered with juicy ripe tomatoes, aromatic garlic, and a drizzle of olive oil, topped with fresh oregano and basil for a fragrant finish. Crafted entirely without dairy, it’s a fantastic option for those with dietary restrictions or anyone seeking a lighter, plant-based dish. The beauty of this recipe lies in its rustic charm—the hand-shaped crust and wholesome ingredients create an irresistible centerpiece that’s both visually stunning and delightfully comforting. Serve it warm or at room temperature for an elegant appetizer, or pair it with a crisp salad for a satisfying dinner.
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 100 grams coconut oil
- 60 milliliters cold water
- 1 teaspoon salt
- 400 grams ripe tomatoes
- 2 tablespoons olive oil
- 10 grams fresh basil leaves
- 2 cloves garlic
- 0.5 teaspoon black pepper
- 5 grams fresh oregano
Instructions
Preheat your oven to 190°C (375°F).
In a large bowl, combine the all-purpose flour and salt. Add the coconut oil into the flour and use your fingers to blend it until the mixture resembles coarse crumbs.
Add cold water a little at a time and knead gently just until the dough comes together. Do not over-knead.
Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.
Meanwhile, slice the tomatoes into thin rounds and place them on a paper towel. Gently pat them dry to remove excess moisture.
Mince the garlic cloves and set aside.
On a lightly floured surface, roll out the dough into a rough circle, about 12 inches in diameter.
Transfer the dough onto a parchment-lined baking sheet.
Layer the tomato slices over the dough, leaving a 2-inch border around the edges. Sprinkle the minced garlic over the tomatoes.
Drizzle the olive oil over the layered tomatoes, followed by a sprinkle of black pepper and fresh oregano.
Fold the edges of the dough over the tomatoes, pleating as necessary to fit.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the tomatoes are roasted.
Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
