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Whole30 Tomato Tart in a white tart dish placed on a wooden table with plates and fresh basil leaves in the background.

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!

Course Appetizer, Brunch, Lunch
Cuisine Mediterranean, vegetarian, Whole30
Keyword brunch, easy, summer, tart, tomatoes, whole30
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Calories 223 kcal

Ingredients

Filling Ingredients

  • 3 sweet onions diced (about 2-1/2 cups)
  • 1/4 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
  • 1/4 cup tomato paste Jovial brand preferred
  • 1 clove garlic minced or crushed
  • 1-1/2 teaspoons dried basil
  • 1/4 teaspoon dried thyme
  • 1 teaspoon Celtic sea salt
  • 3/4 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])
  • 1/2 cup coconut cream room temperature (from full-fat canned coconut milk, scooped and measured from the upper half of the can)
  • 3 eggs
  • 1/4 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground pepper
  • Optional garnishes: sautéed shallots sautéed garlic slices and fresh basil

Instructions

  1. In large saucepan, over medium-high heat, sauté onion in olive oil until soft, about 15 minutes, stirring every few minutes.
  2. 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.
  3. Preheat oven to 375 degrees. Grease a pie plate. Set aside.
  4. 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.
  5. Pour puree into greased pie plate. Use a spatula to distribute the puree, so it’s slightly concave, and higher around the edges.
  6. Ladle the tomato sauce around the center, spreading it to within an inch or so of the edge, so the parsnips create a border.
  7. Fan tomato slices around the center of the pie, decoratively overlapping them.
  8. Bake in preheated oven 30 minutes.
  9. Remove from oven. Optionally garnish with sautéed shallots, garlic and fresh basil.
  10. Serve!

Recipe Notes

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

Nutrition Facts
Whole30 Tomato Tart
Amount Per Serving
Calories 223 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 138mg6%
Potassium 808mg23%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 12g13%
Protein 4g8%
Vitamin A 410IU8%
Vitamin C 31.8mg39%
Calcium 85mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.