Beth's Easy Tomato Tarts (Inspired by the Audible App!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with a different flavor profile.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat offers more fiber, while homemade can save costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

In a bowl of a food processor, add 1 3/4 cups flour, 1 teaspoon salt, and 2 teaspoons dried thyme. Pulse to combine.

Add 10 tablespoons of cold butter diced into cubes and pulse until you have a coarse meal.

In a small bowl, whisk together 1 egg and 2 tablespoons of ice water.

Slowly add the egg mixture to the food processor until a dough forms.

Turn the dough out onto a floured surface and cut it in half to create two rectangular tart shells.

Roll out each piece of dough to fit into a tart tin, ensuring it has a removable bottom.

Press the dough into the tart tin, folding any excess inward to reinforce the sides, and trim off any excess with a knife.

Spread 2 tablespoons of Dijon mustard on the bottom of each tart shell.

Add 1 cup of grated Gruyere cheese to each tart shell.

Slice assorted tomatoes (1 red, 1 yellow, and 1 purple) into thin slices about a quarter inch thick, alternating colors as you layer them in the tart.

Fill any gaps with sliced cherry tomatoes, alternating colors as well.

Chill the tarts in the freezer or refrigerator for 10-15 minutes to firm up the dough.

Preheat the oven to 400°F (200°C) and bake the tarts for 30-35 minutes until the pastry is golden brown and the tomatoes are baked.

Remove the tarts from the oven and let cool slightly before adding freshly cracked pepper, Fleur de Sel sea salt, and ribbons of fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens