Over the past few weeks, not only have we been remodeling our kitchen, but I have been having some personal medical issues, which has meant that there is not much time or energy left to devote to cooking out. In turn, it has resulted in a lot of eating out at neighborhood spots, which is fine, but at a certain point, I get sick of it. So yesterday I decided to make something new.
While browsing through bookmarked recipes to try, I saw the website, The Tomato Tart, and immediately thought how good that sounded. I searched through a handful of sites and finally found a heavenly tomato tart on My Vegan Cookbook. Yum!
The ingredients and preparation were fairly simple, and we paired this with our usual salad (romaine and field salad, with avocado, onion, and a garlic/olive oil/balsamic dressing). M. liked it from the first bite, which is always encouraging when trying out new recipes. The only substitution I made was chili pepper in the place of lemon pepper, and there were few ways to improve. However, we did decide that more basil would definitely not hurt, real garlic as opposed to (or in addition to) garlic powder would be good, and adding in sliced cherry tomatoes in the gaps between the larger ones would be delicious as well.
Directions:
-Mix together 5 tablespoons butter, 2 tablespoons olive oil, and 2 teaspoons garlic powder.
-Layer sheets of phyllo dough in a 9×13 baking pan, using a brush to spread the butter mixture between layers until the tart is a desired height.
-Combine 1 block of firm tofu, 2 tablespoons white rice vinegar, 2 tablespoons cornstarch, 1 tablespoon olive oil, 2 teaspoons sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground chili flakes, and 1 teaspoon sea salt, processing until mixed.
-Stir in 1 cup of fresh chopped basil, then layer the filling over the dough.
-Top the filling with large tomato slices, sprinkling them with sugar and sea salt. Fill in the gaps with sliced cherry tomatoes. Sprinkle the remaining basil (another cup) on top.
-Bake at 375 F (~ 190 C), uncovered, for 20 minutes.