Summer Tomato Tart with Sunflower Seed Crust
This summer tomato tart features a deliciously crunchy sunflower seed crust that perfectly complements the juicy sweetness of ripe tomatoes and the herby feta filling.
Ingredients
- 10 large cherry tomatoes halved
For the filling:
- ¾ cup feta
- 2 tbsp basil
- 1 clove garlic
- ¼ cup balsamic vinegar
For the crust:
- ¾ cup almond flour
- ¾ cup steel cut oats
- ¾ cup sunflower seeds
- 4 tbsp butter chilled
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, add the ¾ cup sunflower seeds, ¾ cup almond flour, and ¾ cup steel cut oats. Pulse until the mixture is fully incorporated and crumbly.¾ cup almond flour, ¾ cup sunflower seeds, ¾ cup steel cut oats
- Add a tablespoon of butter one at a time to the mixture; fully incorporating between each addition until a dough forms.4 tbsp butter
- Press the dough into a 9” tart pan or three 4” tart pans in an even layer. Create a ¼ inch thick edge. Cover the crust with plastic wrap and chill in the refrigerator for 30 minutes.
- Meanwhile, in a food processor, add the ¾ cup feta, 2 tbsp basil, 1 clove garlic, and ¼ cup balsamic vinegar. Blend until a creamy mixture forms. Some small pieces of feta may still be visible.¾ cup feta, 2 tbsp basil, 1 clove garlic, ¼ cup balsamic vinegar
- Remove the chilled crust from the refrigerator and spread the feta mixture into the tart in an even layer.
- Press the halved tomatoes into the feta mixture, cut side up.10 large cherry tomatoes
- Bake for 40 minutes until the crust is golden.
- Remove from the tart pan and serve.