Heirloom Tomato Tart

Ingredients

• 1/2 package (1 packed cup)Warrior Bread mix
• 50 g (1/4 cup)coconut sugar
• 30 ml (2 tablespoons)melted almond butter
• 2 largeeggs
• 30 ml (2 tablespoons)apple cider vinegar
• 240 ml (1 cup)almond milk
• 340 g (12 oz)almond ricotta
• 30 ml (2 tablespoons)mayonnaise
• 2 or 3 largeheirloom tomatoes
• 10basil leaves
• For the panolive oil spray
• To tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Mix the crust

   Put the Warrior Bread mix in a large bowl. Add the coconut sugar, melted almond butter, eggs, apple cider vinegar and almond milk, then stir until evenly combined.

3. 3

   Shape the base

   Spray a tart pan with olive oil spray and press the crust mixture into it in a thin layer. Depending on the size of your pan, you may have some mixture left over.

4. 4

   Bake the crust

   Bake the tart crust for 15 minutes, then take it out of the oven.

5. 5

   Prepare the topping

   While the crust bakes, stir the almond ricotta and mayonnaise together. Slice the tomatoes into 1.3 cm (1/2 inch) slices.

6. 6

   Fill and bake

   Spread the ricotta mixture over the crust and arrange the tomato slices on top. Season lightly with salt, then return the tart to the oven for 10–15 minutes, until the tomatoes are only slightly cooked.

7. 7

   Cool and serve

   Leave the tart to cool for 10 minutes. Top with the basil leaves, slice and serve.

What is an heirloom tomato tart?

A tomato tart is a savoury bake built around ripe tomatoes arranged over a pastry or other crust. Heirloom tomatoes are prized for their range of colours, shapes and flavours, and make the topping especially eye-catching.

This version pairs them with almond ricotta and basil on a crust made from Warrior Bread mix. The short second bake warms the topping while keeping the tomatoes from becoming completely soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1500 calories, 55g protein, 140g carbs, 88g fat.

The crust mix, coconut sugar and almond milk provide much of the carbohydrate, while almond butter, almond ricotta and mayonnaise contribute much of the fat. Eggs and almond ricotta contribute protein, with the exact amounts depending on the products used. Serve it with a green salad or vegetables to add freshness and balance the plate.

The crust mixture

Mix evenly: Stir the wet and dry ingredients until no dry pockets remain, but stop once the mixture is combined. The recipe does not specify a texture for the dough, so press it into the pan while it is still easy to handle.

Keep it thin: Spread the crust in a fairly even layer so it bakes through in the initial 15 minutes. If your pan is smaller, you may not need all the mixture.

Making the almond-ricotta filling

Smooth filling: Stirring the almond ricotta and mayonnaise together makes them easier to spread over the crust. Mix just until combined, then cover the base in an even layer.

Tomato choice: Use ripe but still firm tomatoes so the slices hold their shape during baking. A mix of heirloom colours makes the finished tart varied in appearance.

Getting the bake right

First bake: The crust gets 15 minutes in the oven before any filling is added. This gives it a head start and keeps the creamy topping from sitting on an unbaked base.

Second bake: Return the assembled tart to the oven for 10–15 minutes. The recipe’s cue is lightly cooked tomatoes, rather than tomatoes that have collapsed or released lots of liquid.

Cooling and slicing

Rest the tart for 10 minutes before cutting it. This gives the filling a chance to settle and makes it easier to lift slices from the pan.

Add the basil after baking, as directed, for a fresh herbal finish. If the leaves are large, tear them just before scattering them over the top.

What to serve with it

A crisp green salad or lightly dressed leaves work well alongside the creamy filling and sweet, ripe tomatoes. For a more substantial meal, add a bowl of soup or a side of cooked vegetables.

Keep any side simply seasoned so it complements the tart rather than competing with its tomato and basil topping.

Recipe notes & tips

• Use a tart pan that lets you press the crust into a thin, even layer.
• Leave some crust mixture unused if your pan cannot hold it without making the base thick.
• Slice the tomatoes to a consistent 1.3 cm thickness so they bake at a similar rate.
• Start checking the tart at 10 minutes during its second bake; the tomatoes should be only slightly cooked.
• Wait the full 10 minutes before slicing so the filling has time to settle.
• Add the basil after baking to preserve its fresh flavour and appearance.

Variations

• Use mixed tomatoes: Combine different-coloured heirloom varieties for a more varied topping.
• Add black pepper: Grind a little over the tomatoes along with the salt.
• Change the herbs: Use a few fresh thyme leaves in place of some of the basil.
• Make individual tarts: Divide the crust and topping among small tart pans, checking them early as they bake.
• Serve with greens: Add a handful of dressed salad leaves alongside each slice.

Common mistakes to avoid

• Thick crust: Press the mixture into a thin layer so it can bake through in the first 15 minutes.
• Uneven base: Spread the crust consistently across the bottom of the pan to avoid thick and thin patches.
• Overbaked tomatoes: Check after 10 minutes in the second bake and remove the tart while the slices are still only slightly cooked.
• Watery topping: Choose firm, ripe tomatoes and avoid leaving the assembled tart waiting before it goes into the oven.
• Slicing too soon: Rest the tart for 10 minutes before cutting so the filling is less likely to shift.

How to store

Refrigerate leftover tart in a covered container for up to 3 days. Reheat in a 160°C oven until warmed through; the crust may soften as it sits, and the tomatoes will become more cooked on reheating.

Frequently asked questions