Whole30 Tomato Tart
This Whole30 Tomato Tart features a creamy base made from parsnips and coconut cream, paired with a thick homemade tomato sauce and finished with fresh tomatoes, shallots and garlic. The perfect light Whole30 lunch or brunch recipe!
Nutrition Facts
Ingredients
Instructions
In large saucepan, over medium-high heat, sauté onion in olive oil until soft, about 15 minutes, stirring every few minutes.
Add the fresh tomatoes, jarred tomatoes, tomato paste, garlic, basil, thyme, sea salt and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes, uncovered, until the liquid is almost evaporated. Stir occasionally.
Preheat oven to 375 degrees. Grease a pie plate. Set aside.
In large bowl or blender, beat together warm parsnip puree, coconut cream, eggs, sea salt and pepper. Combine until mixed thoroughly. It will be thick and smooth.
Pour puree into greased pie plate. Use a spatula to distribute the puree, so it’s slightly concave, and higher around the edges.
Ladle the tomato sauce around the center, spreading it to within an inch or so of the edge, so the parsnips create a border.
Fan tomato slices around the center of the pie, decoratively overlapping them.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at 40aprons →Chef's Notes
Here’s why I use Celtic sea salt, instead of Himalayan.
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Reviews from the Original Source
This is a great idea, Kate! Thanks for sharing. :)
Love this recipe. Have made it a few times. I also make it in individual serving tartlet pans. Once cooked, I freeze the individual tartlets. They reheat wonderfully for a fast weekday breakfast or lunch.
I loved this.
It came out just like the picture.
The sauce and crust are flavorful.
I used a 9” deep dish ceramic pie plate.
I did have to bake it 10-15 min longer in my oven then I followed by broiling as recommended.
This recipe is full of flavor! I added some paprika and a little bit of cayenne. I also only used 1 onion. I am giving this 3 stars because the crust didn't set up except on the very top. I may add a bit of coconut flour to the crust mix next time to give it some structure.
Great recipe. Tastes delicious. I am guessing could probably make crust out of cauliflower if you don't like parsnips?? One tip - the parsnip mixture using 3 lbs is a bit too much. The recipe does not indicate pan size just says pie pan which I am sure is supposed to be 9 inches. I used the exact same pan that was shown in the picture. It was 10 inches. I still did not use all of the mixture. You will have to gauge this. It will rise above the rim while baking because of the eggs but will flatten back down to dish level when cooling. But nice dish to make for brunch, dinner or appetizer.
Love the parsnip crust, SO creative!! And a delicious way to use up those tomatoes overflowing from the garden currently!
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