September is the month, in the northern hemisphere, when we move into autumn. Cooler evenings and shorter daylight hours mark the transition from summer. Warming comfort foods start to come to mind. This tomato and rose harissa savoury tart recipe celebrates our first steps into autumn.
A Free-From Savoury Tart That Does Not Compromise On Taste
I used to make this savoury tart at one of the restaurants I worked in. It was very popular and was always a sell out. So I had to make a vegan version and present it here for you to enjoy. I like a challenge, so it had to be gluten free too. Rest assured though that there is no compromise on taste. The fresh heirloom tomatoes, the cheese and the buttery flaky crust, what's not to love in this savoury tart recipe.
Unlike the recipe that I used in the restaurant, almost everything in this recipe is fresh produce. The rose harissa is homemade, so apart from the cheese, this tart is unprocessed.
The crust is made with gluten free oat flour and vegan butter, yet it is so flaky and crumbly. Making a tart base from scratch can be daunting, but not with this recipe. There is no rolling required, no setting it aside in the fridge for it to cool down to make it pliable. Simply mix the flour and butter into a dough and press it down into the tart tin. No pre-baking required! You can bake the tart a day in advance and keep it in the fridge and the base will still be flaky and buttery.
If the crust hasn't inspired you to give this savoury tart recipe a go, the the filling will. Homemade rose harissa, fresh plum tomatoes and cheese make the filling so flavourful. The rose harissa adds a nice kick to this recipe. This tart is very moreish. I am pretty confident you'll want to make it again.
Bye bye summer, hello autumn......
Here is a video guide to making your tomato and rose harissa tart.
Tomato and Rose Harissa Tart
- Fluted Tart tin with removable base 23cm ( 9 inch )
- Digital weighing scales
- 250 gms Gluten free oat flour
- 125 gms Vegan butter, room temperature Block, not spreadable
- Pinch of salt
- 150 gms Red onion
- 5 gms Garlic
- 400 gms Plum tomatoes
- 180 gms Heirloom tomatoes for decoration sliced round
- 60 gms Vegan butter
- 100 gms Dairy free cream
- 60 gms Vegan cheddar grated
- 15 gms Rose harissa
- 10 gms Vegan parmesan
- 10 gms Olive oil
- In a bowl, mix together the oat flour, vegan butter and salt until crumbly.
- Transfer to the counter top and briefly knead to bring it all together to form a dough.
- Press down the dough into the tart tin. Ensure you get right into the ribbed edges. Make sure that the thickness is even throughout the tin. Trim off the excess dough from the top. ( Please refer to the video )
- Set aside in the refrigerator while preparing the filling.
- Chop the onions and garlic finely.
- Chop the plum tomatoes into dices with the seeds.
- Slice the heirloom tomatoes into thin slices.
- Heat the olive oil in a pot and add the butter.
- Add the chopped onions and saute for a minute over a medium heat. Then add the chopped garlic and saute. Just sweat them, do not caramalise.
- Add the chopped tomatoes and saute, stirring often, for about 10 mins. We need them to be cooked and thick with not too much moisture left.
- Once the tomatoes are ready, season with salt and then add the rose harissa and mix together. Turn off the heat.
- Add the cream, grated cheddar and parmesan and mix to combine. Set aside.
- Pre heat the oven to 190ºC ( fan assisted )
- Remove the tart base from refrigerator.
- Spoon the tomato and cheese mix into the tart base and spread.
- Decorate the top with the tomato slices.
- Bake in the oven for 30 minutes. The crust will be golden once done.
- Once ready set aside to cool.
- Once it has cooled down a bit, cut and serve.
You don't have to use heirloom or plum tomatoes, however using different types of tomato will alter the flavour.
You can use tinned, chopped or plum tomatoes in this savoury tart recipe. The cooking times maybe longer depending on what you choose to use. Just make sure that the onion-tomato mix doesn't have too much moisture when you add cream. If it has too much moisture, then reduce further, or else the mix will be too runny and may make the tart bottom soggy.
You can replace the vegan cheese with dairy cheese, just use the same amount.
I haven't tested this savoury tart recipe with any other flour. I wouldn't recommend using another flour with this recipe. You can however find another tart base recipe is you want to use other another flour type. You may have to pre-bake the tart base if you do this.
Of course, store bought harissa can be used, you can taste it for the amount of kick you want.
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