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–+ servings
Whole30 Tomato Tart in a white tart dish placed on a wooden table with plates and fresh basil leaves in the background.

Whole30 Tomato Tart

mylifeinbalancegroup.com/whole30-tomato-tart-vegan-paleo/
This Whole30 Tomato Tart features a creamy base made from parsnips and coconut cream, paired with a thick homemade tomato sauce and finished with fresh tomatoes, shallots and garlic. The perfect light Whole30 lunch or brunch recipe!
Prep 50 minutes
Cook 30 minutes
Total 1 hour 20 minutes
Recipe Makes (Approximate): 12 pieces

Ingredients

Filling Ingredients

  • 3 sweet onions (diced (about 2-1/2 cups))
  • ¼ cup extra-virgin olive oil
  • 2 fresh tomatoes (seeded and diced (about 1-1/2 cups, no juices) + 1-2 additional tomatoes (depending on their size), sliced)
  • 1 18.3- ounce jar crushed tomatoes (Jovial brand preferred)
  • ¼ cup tomato paste (Jovial brand preferred)
  • 1 clove garlic (minced or crushed)
  • 1-1/2 teaspoons dried basil
  • ¼ teaspoon dried thyme
  • 1 teaspoon Celtic sea salt
  • ¾ teaspoon freshly ground pepper

Soft Custard Base “Pastry Shell” — I promise; this isn’t SWYPO! ? But it’s darn good!

  • 2-1/2 cups parsnip puree (warm (from about 3 pounds parsnips, peeled and well-cooked [boil or steam until fork-tender/very soft, puree in blender or food processor, then measure]))
  • ½ cup coconut cream (room temperature (from full-fat canned coconut milk, scooped and measured from the upper half of the can))
  • 3 eggs
  • ¼ teaspoon Celtic sea salt
  • ¼ teaspoon freshly ground pepper
  • Optional garnishes: sautéed shallots (sautéed garlic slices and fresh basil)

Instructions

  • In large saucepan, over medium-high heat, sauté onion in olive oil until soft, about 15 minutes, stirring every few minutes.
  • Add the fresh tomatoes, jarred tomatoes, tomato paste, garlic, basil, thyme, sea salt and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes, uncovered, until the liquid is almost evaporated. Stir occasionally.
  • Preheat oven to 375 degrees. Grease a pie plate. Set aside.
  • In large bowl or blender, beat together warm parsnip puree, coconut cream, eggs, sea salt and pepper. Combine until mixed thoroughly. It will be thick and smooth.
  • Pour puree into greased pie plate. Use a spatula to distribute the puree, so it’s slightly concave, and higher around the edges.
  • Ladle the tomato sauce around the center, spreading it to within an inch or so of the edge, so the parsnips create a border.
  • Fan tomato slices around the center of the pie, decoratively overlapping them.
  • Bake in preheated oven 30 minutes.
  • Remove from oven. Optionally garnish with sautéed shallots, garlic and fresh basil.
  • Serve!

Recipe Notes

Here’s why I use Celtic sea salt, instead of Himalayan.

Nutrition Information (Approximate)

Calories: 223calProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 40mgSodium: 138mgPotassium: 808mgTotal Carbs: 32gFiber: 7gSugar: 12gNet Carbs: 25gVitamin A: 410IUVitamin C: 31.8mgCalcium: 85mgIron: 2.2mg
https://mylifeinbalancegroup.com/whole30-tomato-tart-vegan-paleo/