Tomato Tarts

Tomato Tart


1 1/2 cup your favorite flour (I use gluten free flours like garbanzo or fava bean or oat or sorghum but whole wheat works, too)

1/2 tsp ground onion powder

1/4 to 1/2 tsp salt (your taste preference)

1/2 tsp dried oregano

1/8 tsp black pepper

1/3 cup safflower oil

3 tbsp your favorite milk (cow, soy, flax, quinoa, rice, etc…)

3 eggs

1/2 cup your favorite milk (cow, soy, flax, quinoa, rice, etc…)

1/4 tsp black pepper

1/2 tsp dried oregano

Fresh tomatoes

salt, pepper and oregano

Cooking Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the flour with the onion powder, salt, oregano and pepper.
  3. Whisk the safflower oil with the milk until it’s creamy. Pour into the flour mixture and stir with a fork until a dough ball forms.
  4. Press the crust into a 8 or 9 inch pie pan, using your clean hands to form an even crust along the bottom and sides of the pan. Set aside.
  5. Whisk the eggs with the milk, pepper and oregano. Set aside.
  6. Thinly slice the tomatoes, allowing some of the juices to drain out in a colander. Then layer the tomato slices in the prepared crust, sprinkling some salt, pepper and oregano on each layer before putting on the next.  How much you put in is up to you, but I like to layer them up to the top of the crust.
  7. Carefully pour the egg custard over the tomato layers. If you find that you’ve layered so many tomatoes that your egg custard doesn’t cover the tomatoes as you’d like, whisk another egg with a tablespoon of milk and add it.
  8. Bake in the preheated oven until the eggs are set. How long will vary on how thick your tomato layers are as well as which type of milk you ended up using.  I suggest you set the timer for 15 minutes and go from there. The longest it’s ever taken for me is 30 minutes.