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Whole30 Tomato Tart

Thursday, February 14, 2019 Edit
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!
Whole30 Tomato Tart

Ingredients
Filling Ingredients

  1. 3 sweet onions diced (about 2-1/2 cups)
  2. 1/4 cup extra-virgin olive oil
  3. 2 fresh tomatoes seeded and diced (about 1-1/2 cups, no juices) + 1-2 additional tomatoes (depending on their size), sliced
  4. 1 18.3- ounce jar crushed tomatoes Jovial brand preferred
  5. 1/4 cup tomato paste Jovial brand preferred
  6. 1 clove garlic minced or crushed
  7. 1-1/2 teaspoons dried basil
  8. 1/4 teaspoon dried thyme
  9. 1 teaspoon Celtic sea salt
  10. 3/4 teaspoon freshly ground pepper

Soft Custard Base “Pastry Shell” — I promise; this isn’t SWYPO! But it’s darn good!

  1. 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])
  2. 1/2 cup coconut cream room temperature (from full-fat canned coconut milk, scooped and measured from the upper half of the can)
  3. 3 eggs
  4. 1/4 teaspoon Celtic sea salt
  5. 1/4 teaspoon freshly ground pepper
  6. 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.