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A few days ago I shared a Tomato Tart recipe on Google+. It was featured on Healthy Aperture’s recipe of the day and was originally posted by Craving Something Healthy, a fun food blog.  The photo of the tart was just beautiful and motivated me to make one of my own.


I made a couple changes – Rather than using a pre-made pie crust, I ground up some steel cut oats and made the crust out of oat flour.



Bob’s Red Mill Oat Flour Tart Crust recipe worked perfectly. Oats have a slight intrinsic sweetness that I think worked divinely with the tomatoes. I also used goat cheese and swiss – I had them on hand. And I didn’t use roasted garlic only because time was of the essence; if you have time, roast it. I don’t think you will regret it.


Tomato Tart

Serves 8

2 large, juicy tomatoes, sliced 

1 clove garlic, thinly sliced

6 oz cheese (goat cheese, swiss, bleu, manchego – whatever you like!)

1/8 tsp nutmeg

1/2 tsp dried thyme

1-2 TBS olive oil

salt and pepper

Fresh basil – torn for garnish

Pie Crust

1 3/4 cup oat flour

5 TBS water

4 TBS vegetable oil

Dash of salt

-Pre heat oven to 350.

-Combine all pie crust ingredients with a fork. Work with hands to shape the crust along the bottom of an oiled, 9×9 pie plate/tart pan.

-Place garlic slices atop the tart crust, sprinkle with cheese and then nutmeg and thyme. Arrange tomatoes in an overlapping pattern and drizzle with olive oil and season with salt and pepper. 

-Bake tart for 45-50 minutes. Remove from oven and immediately top with basil. Let cool to room temp before feasting. 

Calories: 200 Fat: 9g Sat Fat: 4g Polyunsat: 1.5g Monounsat: 3g Carbohydrates: 23g Fiber: 5g Protein: 9g

*Calories are slightly higher than the original recipe because there is more fiber and protein in this oat version of the crust.  A healthier alternative than pre-made pie crust


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