Category: Main Dishes

Ricotta, Tomato, and Basil Tart

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A regular rotation in my August/tomato menu, this savoury pastry is lovely alongside a simple soup and salad, making for a filling meal with little effort.

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Ricotta Tomato and Basil Tart

For the pastry:
1 1/4 cup sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon Italian seasoning
4 tablespoons extra-virgin olive oil
1/2 cup cold water

For the ricotta:
1 (350 g) package firm tofu, squeezed of excess moisture
Juice from half a lemon
4 tablespoons nutritional yeast
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the topping:
3 to 5 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon agave nectar
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1 handful fresh basil, thinly sliced

Preheat the oven to 375 degrees F. Lightly oil a 10-inch tart pan with a removable bottom and set aside. To begin with the crust, whisk together the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, salt and Italian seasoning. Add the olive oil and stir to blend. Slowly add the cold water, mixing in just enough to create a soft dough.

Transfer dough to a floured work surface and knead about three times for it to come together. Do not overwork the dough — it will become tough. Roll dough into a circle two to three inches larger than your tart pan. Carefully fold the dough over your rolling pin and place it in the centre of your pan then use your fingers to gently press the dough into the crevasses and up the sides of your pan. Trim the edges and patch if necessary. Set aside.

For the filling, place the tofu, lemon juice, nutritional yeast, Italian seasoning and garlic in the food processor, and pulse until crumbled. Season with salt and pepper to taste, and adjust seasonings if desired. Spread tofu filling into prepared tart pan, filling it about 2/3 of the way from the top. Depending on the size of your pan, you may have some left over.

Starting from the outer edges, lay the tomatoes on the ricotta filling, overlapping as you work your way around, until the top is covered. Tuck in the red onions randomly. In a small container, mix together the olive oil and agave nectar, and brush tomatoes with the mixture. Season with salt and pepper.

Bake for 30 to 40 minutes until the crust is browned and the tomatoes and onions are cooked through. Remove from oven and sprinkle with fresh basil. Serve at room temperature.

Potato Pie with Roasted Tomato Sauce and Peaches

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The combination of tomatoes and peaches is already a winner, and neutral potatoes hold form to make a pie. Serve alongside a simple salad for a light summer lunch.

Potato Pie2

Potato Pie with Roasted Tomato Sauce and Peaches

1 tablespoon extra-virgin olive oil
3 to 4 medium-sized red potatoes, cut into thin slices
6 Roma (plum) tomatoes
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
4 1/2 tablespoons tomato paste
3 cloves garlic, minced
1 small handful fresh basil
1 tablespoon packed fresh oregano leaves
2 teaspoons agave nectar
2 peaches, cut into thin slices

Preheat the oven to 375F. Lightly oil a 9-inch glass pie plate and evenly distribute the potato slices, covering the bottom and a little up the sides. Ensure there are two layers and no holes. Bake for about 15 minutes, until the potatoes are softened.

Meanwhile, slice the tomatoes in half and season with salt and pepper. Transfer the tomatoes to a baking sheet and, when potatoes are finished, increase the oven temperature to 425F. Bake the tomatoes for 20 minutes.

When tomatoes are finished, put them in your food processor with the tomato paste, garlic, basil, oregano, and agave nectar. Process until almost smooth. Scrape the mixture into a saucepan. Turn to medium heat and cook until thickened, about 4 minutes.

Spread the sauce on the potatoes (you’ll only use about half… use the other half as a dipping sauce for roasted potatoes… trust me). Top with the sliced peaches.

Bake for 20 minutes, until the peaches are softened and starting to caramelize. Let stand 10 minutes before cutting and serving, or serve at room temperature.

Potato Pie

Chickpea Tagine with Minted Quinoa

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A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

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Chickpea Tagine with Minted Quinoa

For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.