SUMMER'S Last Tomato Tart
INGREDIENTS
Crust
1 ½ cups (375 mL) whole-wheat flour
½ cup (125 mL) corn flour (not corn starch)
1 tsp (5 mL) salt
1 Tbsp (15 mL) chopped fresh thyme
¼ cup (50 mL) olive oil
½ cup (125 mL) ice water
Juice of half a lemon
Filling
2 Tbsp (30 mL) vegan mayonnaise
1 Tbsp (15 mL) grainy mustard
2 tsp (10 mL) chopped fresh thyme, divided
3 large tomatoes, sliced 1/2-inch thick, seeds removed
Salt, to taste
Pepper, to taste
DIRECTIONS
Crust
1. Preheat oven to 375˚F (190ºC).
2. In large bowl, stir together whole-wheat and corn flours, salt and chopped thyme. With spoon, create a well in centre of flour mixture; pour in olive oil, ice water and lemon juice. With fork, mix just until the liquid is absorbed and large clumps of dough form. Knead lightly 4 to 5 times, for