Wednesday, 13 February 2013

Love Your Heart Tart- gluten free vegan tomato flan

Sort of a crustless flan or savoury clafoutis... but tastes good, whatever it is!

Tomatoes are good for your heart-it's official- see here for details of their benefits. Not only that, but this tart has no pastry and no dairy products either. It is a kind of savoury clafoutis, I suppose;  low in carbs and high in protein and gluten free too. We just had to invent something that was healthy for Valentine's Day, but after a slice of this with a selection of salads perhaps, you can feel free to indulge in some chocolatey treats!  The amounts in this recipe serve 4-5 people. (4 if they're especially hungry.)

1 cup (250ml) gram (aka chickpea/ garbanzo/ baisen) flour
1 tsp seasalt
1 tsp turmeric (haldi)
1/2 tsp compound hing*      *check it is made with rice flour not wheat flour if you are using this.
1 tsp each dried basil and oregano
a pinch of coarse black pepper
1 tsp gluten free baking powder (such as Dove's Farm/ Barkat brands)
350ml soya milk
12 black olives, stoned and halved
1/2 a bell green pepper, chopped finely
150-250g (depends on size) cherry or cherry plum tomatoes, halved. (If some or all of them are yellow, you can omit the turmeric to show their colour off.)

  • Saute the bell pepper until soft and set aside.
  • Whisk together all the ingredients in a large bowl except the gluten free baking powder, gradually adding the soya milk last to avoid lumps. 
  • Stir in the gluten free baking powder.
  • Pour into a damp silicone mould or oiled shallow heatproof dish and place the tomatoes in the batter, cut side downwards so as to give a studded effect. If they are very small you will have to make sure your dish is large so the batter is not so deep that it covers them.
  • Bake for about 15 minutes in an oven preheated to 200C until set but not overcooked on top. (Test with a skewer.)
If you'd like to make your Valentine a gluten and sugar free sweet treat, try this recipe for hazelnut cookies .... and have a lovely day!





2 comments:

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