Dairy-Free Rustic Tomato Tart

Indulge in the natural flavors of summer with this Dairy-Free Rustic Tomato Tart, a vibrant and wholesome take on the classic recipe. Featuring a flaky, plant-based crust made with coconut oil, this tart is the perfect canvas for juicy, ripe tomatoes layered with fresh garlic, fragrant oregano, and a drizzle of olive oil. The free-form style—baked to golden perfection—keeps the preparation effortless yet beautifully rustic. Garnished with fresh basil for an aromatic finish, this dairy-free delight is easy to prepare in under an hour and tastes equally divine warm or at room temperature. Whether served as a light lunch, a dinner side, or a crowd-pleasing appetizer, this tart is proof that simple, natural ingredients can create something spectacular. Perfect for vegans, dairy-free diets, or anyone craving a flavorful and elegant tomato dish!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 225 grams all-purpose flour
• 100 grams coconut oil
• 60 milliliters cold water
• 1 teaspoon salt
• 400 grams ripe tomatoes
• 2 tablespoons olive oil
• 10 grams fresh basil leaves
• 2 cloves garlic
• 0.5 teaspoon black pepper
• 5 grams fresh oregano

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

In a large bowl, combine the all-purpose flour and salt. Add the coconut oil into the flour and use your fingers to blend it until the mixture resembles coarse crumbs.

Step 3

Add cold water a little at a time and knead gently just until the dough comes together. Do not over-knead.

Step 4

Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.

Step 5

Meanwhile, slice the tomatoes into thin rounds and place them on a paper towel. Gently pat them dry to remove excess moisture.

Step 6

Mince the garlic cloves and set aside.

Step 7

On a lightly floured surface, roll out the dough into a rough circle, about 12 inches in diameter.

Step 8

Transfer the dough onto a parchment-lined baking sheet.

Step 9

Layer the tomato slices over the dough, leaving a 2-inch border around the edges. Sprinkle the minced garlic over the tomatoes.

Step 10

Drizzle the olive oil over the layered tomatoes, followed by a sprinkle of black pepper and fresh oregano.

Step 11

Fold the edges of the dough over the tomatoes, pleating as necessary to fit.

Step 12

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the tomatoes are roasted.

Step 13

Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Step 14

Cut into wedges and serve warm or at room temperature.

Nutrition Facts

Serving size	(841.3g)

Amount per serving	% Daily Value*
Calories	2068.5

Total Fat 130.7g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 2390.4mg	0%
Total Carbohydrate 194.5g	0%
Dietary Fiber 13.8g	0%
Total Sugars 11.0g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 186.3mg	0%
Iron 13.7mg	0%
Potassium 1333.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 5.5%

Carbs: 37.6%