Savory tarts are my go-to brunch dish. They’re easy to prep ahead of time, and you can serve them warm or room-temp, making them a hostess’s dream. Better yet, this roasted tomato tart is vegetarian and paleo, so just about anyone can enjoy it. The cauliflower crust is simple, and can be adapted to whatever flavor profile you like (add cumin and chile for a Moroccan vibe, paprika and onion for a Spanish influence). I love this with roasted cherry tomatoes and a savory pisto, but feel free to add whatever roasted vegetables you like.
For one 9 inch tart
2 cups cauliflower, riced
1 garlic clove, minced
1/4 teaspoon sea salt
1 teaspoons dried oregano
2 tablespoons coconut flour
1/2 cup pisto (recipe below)
1 1/2 cups cherry tomatoes, roasted
1 tablespoon olive oil, for garnish
Preheat over 450F.
Mix the cauliflower, garlic, sea salt, oregano, egg and coconut flour, and place on a parchment lined baking sheet. Using your hands, pat the dough into a 9 inch circle and bake for 15 minutes. Remove the flatbread from the oven and spoon on pisto. Top with roasted cherry tomatoes, and bake for another 5 to 10 minutes, or until everything is nice and hot and the crust is deep golden brown. Top with drizzle of olive oil.
NOTE: To ‘rice’ the cauliflower, pass the cauliflower through the food processor until florets become rice size crumbles
INGREDIENTS (PISTO SPREAD)
Makes about 3 1/2 cups
4 small heirloom tomatoes (or plum tomatoes) 1 small japanese eggplant
2 red bell peppers
1 red onion, not peeled
5 cloves of garlic, peeled
3 tablespoons tomato paste
2 teaspoons freshly chopped thyme
1 tablespoon ximenez sherry vinegar
1⁄4 cup olive oil
Set oven to 425 F. Cut all of the vegetables in half, place on a baking pan, sprinkle with salt and pepper, and drizzle heavily in olive oil. Place the garlic cloves on a sheet of tin foil, and drizzle with olive oil and sprinkle with salt. Wrap the tin foil into a bundle around the garlic, and toss onto the pan. Roast the vegetables for about 30 minutes, or until very soft (the onion may take as long as an 45 minutes). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onion. Scoop out the flesh from the eggplant. Turn the oven up to 450 F. Place the vegetables into a food processor, add the thyme, tomato paste, vinegar, a pinch of salt, and good amount of pepper. Pulse several times, to roughly chop and combine the mixture. Taste and add more salt and pepper. Drizzle in remaining olive oil and pulse one or two times more (it should have a rough texture, not pureed like baby food).