Tomato Breakfast Tart (GF)
Though weekday breakfasts make their living on quick and easy, weekends are a time to take things a bit slower. I love sitting down to a home-cooked breakfast with my family on the weekends, but I don’t really subscribe to the idea that it has to be this huge spread of all kinds of sugar-laden pastries, piles of faux meat, and six different kinds of potatoes – though those kinds of meals have their place, too.
This one-dish breakfast has all of the great characteristics of one of those huge early-morning meals, but without feeling overly stuffed afterwards. I love the balance of this dish: carbohydrates from the tomatoes and tofu, protein from the tofu and almonds, and fat from the coconut oil and almonds. It’s also an deceptively simple recipe with only a handful of ingredients. You could even keep it entirely whole foods based by leaving out the vegan cheese – I tried a version without it (the husband isn’t a fan of Daiya), and it was every bit as tasty.
The crust comes together easily and you can use homemade almond meal by just throwing some almonds into the food processor for a minute or so. It holds together well and and creates a rich and crunchy foil to the creamy and light filling. The tomatoes add a breath of freshness while the cheese adds an additional layer of flavor.
I used three small tart pans for this dish, but you could use one large one as well. If you are using a larger one, you may need to make one and half times the crust recipe, but regardless, the filling should be enough either way.
- 1 cup Almond Meal
- 1 tbsp Ground Flax + 3 tbsp Water
- 1 tbsp Coconut Oil
- 1-2 Tomatoes
- 6 oz Silken Tofu, Firm
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Turmeric
- ½ cup Vegan Cheese Shreds
- Preheat the oven to 350 degrees F.
- Core and slice the tomatoes, then cut the slices in half. Set aside on two layers of paper towels, sprinkle with salt, and set aside.
- Mix the crust ingredients together in a small bowl until it sticks together. Press into three individual tart pans or into one larger tart pan. Bake for 5 minutes. Set aside.
- While the crust is baking, mix the tofu and spices together in a small bowl until smooth.
- Line the crust with slices of tomato, top with a thin layer of cheese, and repeat (2 layers of each). If you have a deeper tart pan, you can do three layers. Note: the filling will likely be taller than the tart pan, which is OK.
- Top the entire tart with a thick layer of the tofu mixture. Bake for 15 minutes. Cool for at least 5-10 minutes, remove from tart pan, and serve.
What is your favorite breakfast food to make when you’ve got time to spare?