Roasted Tomato + Herb Tartlet Featured in WWCook
roasted tomato and Herb Tartlet
Caitlin Van Horn is the writer of the popular blog Roost, where she shares her love of food and wholesome recipes. When her husband was diagnosed with an autoimmune disorder, she turned to clean, healthy foods to help him live a medicine-free life. Her cooking style is seasonal, organic and creative and she inspires others to remember that sharing good food is a gift to those we love.
- 4 cups finely ground almond flour
- 1 tsp salt
- 1 cup finely grated parmesan
- 2 Tbsp fresh rosemary, finely chopped
- ⅔ cup grapeseed oil
- 3 Tbsp water
- 2 lbs grape tomatoes
- 2 Tbsp fresh thyme, chopped
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- Salt + pepper, to taste
- 1 cup fresh basil, chopped, for garnish
- Preheat oven to 350 degrees and grease 6 tartlet pans with removable bottoms (4¾ inch pans).
- Combine almond flour, salt, parmesan, and rosemary in a medium bowl. Add oil and water, and mix to combine,
- Press dough into pans to form a crust, making outer edges thicker than the bottom.
- Bake for 20 minutes. Remove from oven and allow to cool slightly before removing shells from pans.
- For Roasted Tomatoes, keep oven at 350 degrees. Line a baking sheet with foil.
- Place all ingredients in a bowl and toss. Pour into an even layer on baking sheet, sprinkle with salt and pepper, and bake for 45 minutes, stirring occasionally.
- Remove from oven and place tomato mixture inside tart shells. Garnish with fresh basil.
Tip from Caitlin
Eating seasonally and as locally as you can is so important. Food can be nourishing and healing but also beautiful and giving- it can be an art. Enjoy food with the ones you love and bless others with the time and love you put into every dish.