Meatless Monday: Heirloom Tomato Vegetable Tart

The last few weeks while walking around the farmers' market, I've been greeted by an array of gorgeous, multi-colored heirloom tomatoes. The golden ones, in particular, were calling to me and begging for me to bring a few home. Finally answering that call, I selected two very large, heavy, perfectly plump heirlooms.

I had it in my mind that one would be made into a soup, where as the other had a yet to be determined purpose.  After slicing into the first one, and considering the other produce I had taken home from the market, I knew the answer was to make a vegetable tart.

Use a crust of choice. Store bought pie crust or puff pastry is okay, or make your own regular or gluten free tart crust!

Heirloom Tomato Vegetable Tart

Ingredients
1 prepared pie or 9" round tart crust
1 large heirloom tomato, sliced thin
1 medium Italian eggplant, sliced thin (soaked in water for 10-20 minutes, drained)
1 medium leek, split in half, cleaned well, sliced in large chunks
1 large zucchini, sliced thin
olive oil for brushing
salt and pepper, to taste
cashew or brazil nut sauce, optional (recipe below)
fresh basil, or basil pistou

Directions
1. Preheat oven to 400º.

2. Arrange eggplant on a parchment lined baking sheet and brush on both sides with olive oil. If there is space on the baking sheet, also add the leeks, brushed or tossed with oil, or arrange them on another baking sheet.  Bake for 10-15 minutes, flip eggplant, then bake an additional 10-15 minutes until eggplant are soft and leeks are lightly browned.  Set aside.

Optional: a) Bake the zucchini with the eggplant. b) while the eggplant bake, place zucchini in a colander and sprinkle with salt to allow it to sweat and soften.

3. In your prepared tart crust, arrange 1/2 of the tomato slices in a single layer on the bottom of the crust. Arrange eggplant in a single layer on top of tomatoes, then zucchini and leeks on top of that. Spoon nut sauce evenly over the vegetables; fill in any spaces between veggies. Arrange last of the tomato slices, or reserve to top the tart with fresh tomatoes after it bakes.

4. Cover tart with parchment lined foil and bake for 20 minutes; uncover and bake an additional 10 minutes. Remove from oven, drizzle with basil pistou or top with fresh basil. Allow to cool for 5 minutes before cutting.

Makes a 9" inch tart; serves 4 people.

**Note: if it is too hot to turn on the oven, you can use a no bake tart crust, and swap out the cooked veggies for preferred raw veggies. I do not recommend eating eggplant raw, as it can be quite bitter and also may cause gastrointestinal issues for some people.

Simple Cashew or Brazil Nut Sauce
Ingredients
1 cup nuts, soaked for at least one hour
1 Tablespoon nutritional yeast - optional
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 C water
1/2 teaspoon lemon juice, or apple cider vinegar

Directions
Put all ingredients into a blender and process until mostly smooth.  Use less water for a drier, more ricotta like texture.

Basil Pistou 
Ingredients 
15 large leaves fresh basil
2 cloves garlic
3 Tablespoons olive oil
pinch of salt

Directions
Add the garlic, 2 Tablespoons of olive oil and salt to a blender or food processor and blend until smooth. Add basil and remain olive oil and blend again until basil is incorporated.


*************************

If you are currently suffering from any sort of inflammatory issues (arthritis, IBD/IBS, chronic headaches, etc), it is recommended to avoid vegetables in the night shade family, which includes tomatoes, potatoes, eggplant and bell peppers.

Want to know more and learn which foods to eat and which to avoid for overall health and well being, increased energy and reduced risk for chronic illness?  

Join me for a two part, hands-on cooking workshop on August 3 and August 10 in Santa Monica!  Visit www.veggiefixation.com for more information and to register.