Black Bean-Tomato Tart SERVES 3 OR 4
This pastry dough recipe makes enough for two tarts. Make one tart with these ingredients and have fun changing up the ingredients on the other tart. Or freeze the second half until next time. 1 (17-ounce) package gluten-free or spelt puff pastry or make your own (recipe follows) Pastry (ingredients for 2 tarts) 2⅓ cups all-purpose gluten-free flour or light spelt flour ½ cup vegan shortening, cold ½ cup vegan buttery spread, cold up to ½ cup ice water 1 teaspoon freshly ground black pepper 2 teaspoons fine sea salt 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons chopped fresh rosemary
Toppings 2 large tomatoes, sliced ¼ red onion, thinly sliced ½ cup cooked black beans, rinsed and drained 2 tablespoons extra virgin olive oil sea salt and freshly ground black pepper fresh rosemary leaves
1. To make the pastry: Sift the flour into a large bowl, add the shortening and butter and cut it with a pastry cutter or in a food processor. Once crumbles form, transfer the dough to a work surface, create a well, and slowly pour in the ice water, just a little at a time. Continue folding and cutting and adding water a few tablespoons at a time until a dough forms. Knead in the seasoning and fresh rosemary. Do not overwork. Little dots of unincorporated shortening/butter are necessary for lightness. Kneading for 3 to 4 minutes should be perfect. If the dough feels warm or soft, cool in the fridge or freezer for just a few minutes. Divide the dough into two balls. Wrap each in plastic wrap and keep cool in the refrigerator before assembling the tart. 2. Preheat the oven to 400°F. 3. Lay a sheet of parchment paper on a baking sheet. Press one dough ball with your fingers or a rolling pin into a rectangle about ½ inch thick. 4. Drizzle the tart with a little olive oil and scatter the tomato, onion, black beans and fresh rosemary. Brush the top with the remaining olive oil. Bake for 25 to 35 minutes, until golden.
summer 2016 real food 49