Heavenly Tomato Tart

  • COOK
    20 Mins
  • PREP
    15 Mins
  • TOTAL
    35 Mins

This tart is a little bit of a fat bomb but you can counter that fact by eating it with a very big salad :D, right?

I rarely describe a recipe I've created as heavenly but this one fits that title. You have the light and crispy Phyllo dough mixed with the creamy white center. Then the tangy flavor of the basil and tomato hits your taste buds. So good!

Original Release Date: September 12, 2011

Nutritional Facts
Servings 6Serving Size 1/6 Section of Tart




Calories157
Fat7.50g
Carbohydrates16g
Protein5.50
Fiber1.50g
Sugar2.75g
Sodium338mg





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Ingredients


Cream Filling Ingredients

  • 1/2 14-oz. Block of Firm Tofu
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Sea Salt
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon White Rice Vinegar
  • 1 Tablespoon Arrow Root or Corn Starch
  • 1/2 Cup Fresh Basil, Chopped (half goes in the cream and half goes on top)


Tart Ingredients

  • 8 Large Fresh Tomato Slices
  • Sugar, Lemon Pepper Seasoning and Sea Salt for Sprinkling
  • 2 1/2 Tablespoons Light Original Smart Balance Vegan Butter, Melted
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Garlic Powder
  • 12 Phyllo Pastry Sheets (15in X 10)


Directions


Preheat over to 375 degrees.

Cut Tomato slices and sprinkle with a little sugar, lemon pepper and sea salt.

Prepare the cream by placing tofu, garlic and onion powder, lemon pepper, sugar, sea salt, olive oil, vinegar, arrow root into a food processor and process for 1 minute. Then add 1/2 of the basil this and stir it in. Save the rest of the basil for sprinkling on the top.

In a small condiment dish or coffee cup mix together butter, olive oil and garlic powder. Spray cookie sheet with olive oil and lay out 1 sheet of the phyllo and with a pastry brush, lightly brush the olive oil and butter onto the sheet.Repeat this process until you have all 12 sheets.

Spread cream filling on top of this, leaving a 2 inch margin around the phyllo. Place the tomatoes on top and brush with the remaining olive and butter, then sprinkle with the remaining basil. Fold edges up. Place in oven, uncovered and bake for 20 minutes. Serve warm or at room temperature.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.