SUMMER'S Last Tomato Tart



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


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



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