The Raw Cooked Vegan

Saturday, November 27, 2010

Tomato Tart with Roasted Red Pepper and Potato


This is my first experiment with a tomato tart. I needed something to "fill in" with the tomatoes, so I thought thinly sliced potatoes would be a nice complement. I also added roasted red peppers, sauteed leek and a roasted garlic "creme" sauce. I topped it with seasoned bread crumbs.


Thinly slice par-boiled potato


Easy pan-roasted garlic cloves. Leave paper on, then squeeze out pulp.


Saute leek in a bit of olive oil.

Creme sauce made with cashews & roasted garlic.


Almost put together. Just add creme sauce, tomatoes then breadcrumbs.


Tomato Tart with Roasted Red Pepper and Potato
(Note: This recipe is made with a prepared Garlic Basil Tart Dough crust-see recipe link below)

2 small Yukon gold potatoes
1 large tomato, sliced 1/4 in thick
1 tsp Italian seasoning
1 leek, white part only, sliced thin
1 roasted red pepper, sliced
2 slices herb bread, torn into pieces
Olive oil 
Sea Salt and pepper

Prepare Garlic Creme Sauce (see below) and set aside.

In food processor, process torn bread slices until crumbly. Remove and mix with 1 TBS olive oil and Italian seasoning. Set aside.

Par boil potatoes for about 5 to 8 minutes. Remove from water and let cool. Slice thinly and set aside.

Heat a little olive oil (about 2 tsp) in a skillet and saute chopped leek with salt and pepper until browned and slightly crisp. Remove from pan and set aside.

In same pan, add about 2 more tsp olive oil and pan saute potato slices until soft and slightly brown around the edges. Season with salt and pepper

In prepared Garlic Basil Tart Dough, layer potatoes in a circle, slightly overlapping until bottom is covered. Sprinkle leeks over top. Add roasted red pepper and pour about 1 cup of the garlic creme sauce over top. Add tomato slices and sprinkle with bread crumbs. Bake 350 degrees for 40 minutes. Cool on rack. Serve warm or at room temperature.


Garlic Creme Sauce
1 and 1/2 cups boiling water
1 cup whole, raw cashews
1 TBS nutritional yeast flakes
8-10 small roasted garlic cloves, peeled

Pour hot water over cashews and let set 30 minutes, until soft. Transfer to blender. Add roasted garlic cloves and nutritional yeast and blend at high speed until smooth, thick and creamy (about 2 to 3 minutes).







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