Tomato Tart with Gluten-Free Crust

Tomato Tart with Gluten-Free Crust
Gluten Free, Vegan, Vegetarian, Dairy Free
Store in an airtight container in the fridge and enjoy the next day.

A deliciously fresh tomato tart with a buckwheat and mushroom powder crust. This recipe uses oyster mushroom powder but you can use any mushroom powder to give a subtle, earthy taste.

  • 8 inch pie or quiche dish
  • Rolling pin
  • Baking paper
  • Baking beans


  1. Turn the oven to 180C and grease a small pie (8”) or quiche dish.

  2. To begin, mix the chia seeds and 2 tablespoons of water in a small dish, and set aside for around 5 minutes. This will create a vegan “egg".

  3. In a bowl, combine the flour and cold butter until butter has completely melted into flour to form a dough. Add chia ‘egg’, mushroom powder, remaining water and salt, and mix well.

  4. Once the dough is formed, place in the fridge to set for 30 minutes.

  5. After 30 minutes, dust your work surface with flour, remove dough from the fridge and roll out to fit the shape of your dish. Line the greased dish with pastry and cut off excess. Cover the pastry with a sheet of baking paper and fill with baking beans. Bake for 20-25 minutes.

  6. Take the pastry case out to cool for a few minutes and then remove paper and beans and allow the pastry to cool slightly.

  7. Cover the base of the tart with pesto.

  8. Thickly slice the tomatoes and arrange them to fill the tart.

  9. In a pan combine olive oil, vinegar, and sugar - bring to a simmer until the mixture thickens to form a syrupy texture, and pour over the tomatoes. Season with salt and pepper.

  10. Place the tart in the oven for 30 minutes.

  11. Whilst the tart is in the oven, toast the pine nuts in a dry pan (no oil).

  12. Remove the tart from the oven, add pine nuts, a healthy sprinkle of nutritional yeast, fresh basil leaves, a drizzle of olive oil, and season to taste. Enjoy!

Tomato Tart Gluten Free Crust

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25 October 2021 - 12:21pm