Roasted Tomato Tart

Once a month, I teach a mindfulness for fertility class called "Touching the Earth".  Along with sharing guided relaxation techniques and exercises for stress reduction, we also discuss Chinese medicine self care tips that are supportive of the season.

Foods that are beneficial right now during autumn are pungent, aromatic, and include: cayenne, garlic, fresh ginger, onion family, mustard greens, turnip, flaxseed, mushrooms, watercress, radish, nettles.  

Watercress is a new vegetable for me.  I've always seen it during autumn in the grocery store but never really knew what to "do" with it.  I raved to everyone at last week's class about this fabulous recipe with Roasted Tomatos and Watercress that I came across a few weeks ago and promised to share.  Very easy to make and completely delicious!

Photo and recipe courtesy of one of my favourite food blogs, Cannelle et Vanille.

Roasted Tomato and Watercress Tart

Roasted Tomatoes
3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme

Pre-heat oven to 300F. Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme. Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Roasted Tomato and Watercress Filling
Bunch of fresh watercress, stems removed
Roasted tomatoes
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup unsweetened coconut milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella (or cheese substitute if making dairy-free)

Pre-heat oven to 400F.

Fill the bottom of the chilled tart with the roasted tomatoes and add the watercress on top. In a bowl, whisk together the rest of the ingredients and pour over the tomatoes.

Bake for 30 minutes or until tope is golden brown.
Cool for 20 minutes before slicing.

Tart Crust
I have a confession. I have not yet mastered (or even attempted) the domestic goddess skill of making pastry. The gluten-free crust in the original recipe looks beautiful and I encourage you to try it. However, if you want the quick and easy route I took, there is a fabulous organic whole wheat pie crust (by Maureen’s Food World) that you can buy in the freezer section of Lifestyle Markets or other natural foods stores.
 

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