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!

Prep: 50

Cook: 30

Total: 1 20

Yield:12 pieces

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!

Notes

Here’s why I use Celtic sea salt, instead of Himalayan.

Nutrition