Tomato Tarte

The first thought which I've had while making this tart was actually - what is actually the difference between a tart and a pie? Kitchen wise I knew that, but I wanted to go deeper and to find a little bit more history behind that well-known word "Tarte".

So, as a regular human being, I've asked Wikipedia and that's what I've found:

"Tarts are thought to have either come from a tradition of layering food or to be a product ofMedievalpie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie"

It's always pretty interesting to find the actual origin of the food on your plate and to kinda feel the spirit of it, it gives you something more than just a portion of food which nourishes your body it provides with more meaning or as we call it soul food.


This Tomato Tarte recipe is simple but absolutely incredible as every part of Italian cuisine is.

It will bring your usual dinner or lunch to another level and it will cost you less effort. Almost unbelievable how sometimes easy it is to create a delicious vegan meal to enjoy even on a weekday.


I guess you already can't wait to see how to create this Tarte?


Let's jump straight to the recipe!


Prep: 15 min

Cook time: 45 min

Level: easy

Servings: 6 portions

Calories per serving: 346 kcal

Find the recipe & nutrition facts below :


Ingredients:

  • 1 sheet of frozen or fresh pizza dough (or homemade pizza dough)

  • 4 medium tomatoes

  • 4 tbsp pesto

  • 10 small cubes of vegan cheese (or any other cheese if non-vegan)

  • 0,5 tsp salt

  • 0,5 tsp black pepper

For brushing:

  • 1 tbsp soy milk (or any other milk)


Method:

Step 1: Preheat oven to 200C.

Step 2: Cut your dough in a round shape in diameter a bit bigger than your baking tray mine is 28cm.

Step 3: Place your dough on a baking tray and press the edges to form the crust.

Step 4: Evenly spread the pesto on the crust with a spoon.

Step 5: Cut tomatoes into rings and place them on the crust place on top cubes of vegan cheese and sprinkle with salt and black pepper.

Step 6: Brush the edges of the crust with soy milk.

Step 7: Bake around 20 minutes on 200C and then decrease to 170C and bake for another 25 minutes.

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