Basil Tomato Tart (Vegan, Gluten-free, Oil-free)
Perfect for summer - this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
For the dough:
- 150 g rice flour
- 70 g almond meal (or ground sunflower seeds)
- 2 tsp psyllium fiber husk, ground
- 1/2 tsp salt
- 1/2 tsp baking powder
- 40 g tahini
- 160 ml mylk or water
For the filling:
- 70 g cashews (or blanched almonds, or macadamias)
- 200 ml water
- 3 tsp rice flour
- 2 tbsp yeast flakes (optional)
- 1/2 tsp salt
- 1-2 pinches chili powder
- 1 garlic clove
- 1 big bunch fresh basil
- 1-2 handful fresh tomatoes
For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.
Keyword Basil, gluten-free, Tart, Tomato, vegan