Tuesday, October 23, 2012

VeganMoFo Day 17: Rustic Tomato Tart

I love anything that involves pie crust.  Baking cookies and cake is fulfilling in its own way, but there's something deeply satisfying about getting your hands dirty with a pastry blender and rolling pin.  It's like Play Doh, minus the toxic neon colors.   If pie crust making isn't your thing, you can enlist the help of some store-bought puffed pastry for this recipe.  You can call this tart a galette if you'd like to be fancy...or even a delicate pizza. I call it delicious.

Dough for 1 single-crust pie (see recipe from previous post)
1/2 container of non-dairy Tofutti Better Than Cream Cheese
1 tablespoon almond milk
½ teaspoon salt
½ teaspoon pepper
A handful of fresh basil, cut into ribbons
4 tablespoons extra virgin olive oil
1 medium onion, sliced into strips
3 cloves of garlic, minced
2-3 tomatoes (different colors and sizes), sliced
For the crust:
  1. On a lightly floured surface, roll the pie dough out into a circle or oval.
  2. Transfer the dough to a parchment-lined baking sheet.  Set aside.
  3. Preheat oven to 425°F.
For the filling:
  1. In a small bowl, combine cream cheese, almond milk, salt, and pepper. Stir in basil ribbons. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté the onions and garlic for about 20-30 minutes until the onions are caramelized. Set aside.
  1. Spread the cream cheese mixture over the rolled out dough, leaving a small border.
  2. Add a layer of caramelized onions, followed by a layer of sliced tomatoes.
  3. Fold the edges of the dough over (as pictured above).
  4. Brush the dough with some olive oil or almond milk.
  5. Bake for 20-25 minutes, or until the crust is golden brown.
Some notes:
  • Since this kinda resembles a pizza, why not add some vegan sausage or seasoned tempeh?
  • If you're not a fan of store-bought vegan cream cheese, you can try using some homemade cashew cheese or tofu pine nut cream
  • If you'd like to serve this as an appetizer, just cut out small circles of dough and use one tomato slice per piece...baby galettes!
  • This is best eaten fresh out of the oven when the crust is still nice and flaky.  I had some for lunch the next day and it was good, but not as good as it was the night before.  :)