Cherry tomatoes of various colours remind me of summer’s jewels, so when I saw them appearing in the market, I couldn’t bypass the chance to create a simple summery tart with a hint of tarty-sweetness from balsamic vinegar and rice malt syrup. Like a jewel, the tart will brighten any party table. The method for this tart is almost the same as the Asparagus & Lemon Labne Tart.
Health benefits –
· Cherry tomatoes come in a variety of shapes, sizes and colours, including red, yellow, orange, white, pink and black, and are sweeter in taste than full-size tomatoes.
· They’re super low in calories and packed with fibre, vitamin C, potassium and other vitamins and minerals essential for good health.
TOMATO LABNE TART
Use a 25cm round tart pan
GF, T, V option
For the tart base:
1 cup almonds
½ cup sunflower seeds
½ cup rolled oats (GF)
1 teaspoon salt
3 tablespoons chilled coconut oil
3-4 tablespoons cold water
For the filling:
500 grams (1 lb. 1 oz.) yogurt, or coconut yogurt for V
¼ teaspoon Himalayan salt
600 grams cherry tomatoes, use different colours if desired
splash of balsamic vinegar
small handful oregano
Himalayan salt and freshly ground pepper
1 tablespoon rice malt syrup
Line a deep bowl with either a thin tea towel or double layer of cheesecloth. Stir the salt into the yogurt, and pour the yogurt onto the cloth. Gather the edges of the cloth together and tie securely over a stick (like a dough rolling stick), and hang the yogurt over the bowl to drain overnight. If it’s summer, place the bowl in the refrigerator. The longer the yogurt drains, the thicker the labne will be.
Preheat the oven to 160’C/325’F/Gas 3. Grease the tart pan. Pulse almonds, sunflower seeds and rolled oats to a fine powder, and pour into a bowl. Shave chilled coconut with a spoon and mix into the flour with fingers until crumbly, then add water 1 tablespoon at a time until the mixture can be formed into a ball with your hands. (I used 3 tablespoons of water). Press the mixture evenly into the tart pan base and sides. Prick with a fork, and bake for 25 minutes. Set aside to cool.
Pour olive oil and balsamic vinegar into a fry pan, place on medium heat and as it begins to bubble add cherry tomatoes. Cook for several minutes until they just begin to split, take off the stove and set aside. (You don’t want many to split or the tart filling will be soaked with juice). Meanwhile, mix warmed rice malt syrup with the labne, spread onto the pastry base, pour cherry tomatoes onto the mixture, and season with salt and pepper. Bake for a further 20 minutes at 160’C/325’F/Gas 3. After baking, arrange oregano leaves atop the tart and serve piping hot with a fresh salad.