- for the crust
- 230g all-purpose flour
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 115 grams cold vegan butter, cut into 1-inch pieces
- 1 flax egg
- 1 tablespoon water
- for the filling
- 3 large very ripe tomatoes, heirloom or other, sliced crosswise
- salt
- 1 small garlic clove
- 15g basil leaves
- 25g parsley leaves
- 30 ml olive oil, plus more for brushing
- 1 tbsp smooth dijon mustard
- 55g vegan hard cheese, thinly sliced or grated (like violife)
- ground black pepper
- tomato mustard tart from smitten kitchen vegan version!
oct 18 2021 ∞
mar 2 2022 +