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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 dinner, lunch, or brunch recipe!
This Whole30 Tomato Tart has got summer fun written all over it! A huge ‘Thank You’ to my guest Megan from Eat Beautiful. For those of you, who don’t know her: She’s a successful Recipe Consultant and, like, the queen of paleo baking. Seriously, if you want to learn more about grain-free and sugar-free baking, she’s a great resource! Besides baking techniques, Megan’s blog Eat Beautiful is all about whole foods that help to heal or maintain optimum health. – Cheryl
A savory base made from creamy parsnips envelops a thick homemade tomato sauce, one that reminds me of summer gardens and eating outside. The tart is finished with fresh tomatoes and baked, then topped with sautéed shallots and garlic, and garnished with everyone’s favorite summer bouquet: basil. This Whole30 tart will have you blessing your diet and the relaxed times that a savory tart inspires.
Why does anyone bother making homemade tomato sauce anymore, when so many store-bought varieties abound — that are faster and sometimes cheaper? A single foray into making the sauce in this tart will tell you. Nothing compares. It’s not hard to sauté onions and use beautiful tomatoes: A small initial effort yields a cooking and eating experience that will remind you of the value (and even the fun) that comes with home cooking. And … don’t be surprised if your house smells like the best French or Italian restaurant while this dish cooks.
Many years ago, when I was a girl, my mom took me to a French restaurant in San Diego. It wasn’t a special one-time occasion; rather, repeatedly she brought my sister and me, as a matter of pleasure. The shop was authentic with pâtés, and pungent with baguettes; the tables were crowded with tête-à-têtes, and two girls with blond hair had their noses close to the glass cases to decide what they wanted to order: pea salad with cheddar and cashews, goose liver pâté, brie with grapes, tomato tart.
For all the things the French are, they are not excessive when simple will do. Simple dishes done richly and well is the cuisine’s potent appeal. Just so, the tomato tart was not something I ordered often as a girl (I LOVED and usually ordered the duck pâté), but it was something I started making years later when we owned the Piret’s cookbook and I was a new wife with simple needs. I would make the tart for outdoor, summer meals. Lovely, affordable, perfect.
That lovely tomato tart is the inspiration for this one. While that tart used, not surprisingly, a pastry crust and béchamel sauce, this tart is wholeheartedly Whole30, and instead graces our table with the nutty, starchy, creaminess of parsnips and coconut cream. It’s every bit as beautiful, and I assure you, magically delicious. Perhaps you’ll make memories of your own with this recipe.
LOVE savory Whole30 pies? Me too. Also, try THIS Whole30 Crustless Quiche. Spiced with za’atar, crusted with sesame seeds and spotted with brined olives, this Mediterranean dinner will have everyone lining up…
Now that we know each other a little, I hope you’ll also find a few of my other FAVORITE Whole30 recipes: I make THIS amazing zoodle Pad Thai that I know you’ll love! It’s egg-free and peanut-free, it’s SUPER fresh and pretty, and it comes together quickly!
Also, don’t miss THIS 15-minute Asian Beef Bowl! xo and thanks for sharing some time, memories and recipes with me!
Whole30 Tomato Tart
Ingredients
Filling Ingredients
- 3 sweet onions diced (about 2-1/2 cups)
- ¼ cup extra-virgin olive oil
- 2 fresh tomatoes seeded and diced (about 1-1/2 cups, no juices) + 1-2 additional tomatoes (depending on their size), sliced
- 1 18.3- ounce jar crushed tomatoes Jovial brand preferred
- ¼ cup tomato paste Jovial brand preferred
- 1 clove garlic minced or crushed
- 1-1/2 teaspoons dried basil
- ¼ teaspoon dried thyme
- 1 teaspoon Celtic sea salt
- ¾ teaspoon freshly ground pepper
Soft Custard Base “Pastry Shell” — I promise; this isn’t SWYPO! ? But it’s darn good!
- 2-1/2 cups parsnip puree warm (from about 3 pounds parsnips, peeled and well-cooked [boil or steam until fork-tender/very soft, puree in blender or food processor, then measure])
- ½ cup coconut cream room temperature (from full-fat canned coconut milk, scooped and measured from the upper half of the can)
- 3 eggs
- ¼ teaspoon Celtic sea salt
- ¼ teaspoon freshly ground pepper
- Optional garnishes: sautéed shallots sautéed garlic slices and fresh basil
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.
- Bake in preheated oven 30 minutes.
- Remove from oven. Optionally garnish with sautéed shallots, garlic and fresh basil.
- Serve!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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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.
This is a great idea, Kate! Thanks for sharing. 🙂
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.
PS may also want to broil for a couple minutes to get that nice baked look on the circle of tomato slices.
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!