I’m a firm believer that the key to brightening up a chilly day inside is cooking, but turning food into art can help pass the time (and makes excellent photos for your Instagram feed). That’s why we were blown away by @evolvingautumn’s rustic tomato and cheese tart. She made a crust from scratch, topped it with Garlic & Fine Herbs fauxmage, and then beautifully arranged multi-coloured tomato slices to create a gorgeous rainbow effect.
Ingredients:⠀⠀⠀⠀
Crust:
3/4 cup warm water
4g active dry yeast
1 flax egg
1 tbsp olive oil
226g white flour⠀⠀⠀⠀⠀⠀
Filling:
1 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
680g sliced tomatoes, sorted by colour if you’d like
1 tbsp olive oil
Salt & pepper
Fresh basil ⠀⠀⠀⠀⠀⠀
Directions:
Preheat oven to 425°F.
Add water and yeast to a large bowl and let sit for 5 minutes or until yeast is dissolved.
Stir in egg/flax egg and olive oil.
Stir in flour until well combined. Shape dough into a ball, cover bowl with plastic wrap, and let dough rise for 20 minutes.
Using plastic wrap or floured hands, press dough out onto a parchment lined baking sheet.
Spread on soft cheese of choice and layer tomatoes. Fold over sides of dough, about an inch. Top with olive oil, salt and pepper.
Bake 30-35 minutes or until crust is golden and tomatoes are wilted.
Remove from oven, top with basil and enjoy!