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, forming dough into a ball.
3. Turn dough out onto floured work surface. With floured rolling pin, working in quick, decisive movements, roll dough out to TK-thickness. Carefully lift dough from work surface and place in 9-inch (23 cm) tart pan. Cut off excess dough and discard
1. In small bowl, mix vegan mayonnaise with mustard and 1 tsp of the chopped thyme. Smear mayonnaise mixture over crust.
2. Pat tomato slices dry with paper towel. Arrange slices on top of mayonnaise mixture in concentric, slightly overlapping circles.
3. Top with remaining chopped thyme, pinch of salt and black pepper.
4. Bake for 15 minutes, then increase heat to 400˚F (200ºC) and broil for 5 minutes. Serve hot. (Leftovers keep well for 2 to 3 days and taste good cold, but should not be microwaved.).
Tip: Look for corn flour in the international aisle of your grocery store. To use up excess dough, roll it out, sprinkle with sea salt and herbs, and bake into crackers.