Cilantro Mint Chutney Tomato Tart

It’s physically painful for me to get up early.  My body actually hurts–my head, my eyes, my bones.  I don’t feel sad about missing sunrise.  I feel good about giving my body what it needs.  And even though it isn’t always popular with the morning types that I pal around with, they remain loyal, loving friends.

And this brings me to brunch.  The perfect breakfast compromise for those that need to sleep, and those who are Oprah (she apparently sleeps only 5.5 hours per night.  Yikes!).  Morning people can have lunch.  Late risers can have breakfast.  Or perhaps, a combination of both meals is more your style.  In the end, everybody wins.

Today’s recipe is a fresh tomato tart that’s perfect for brunch, a light summer meal, or whenever your garden provides more than you know what to do with.  Cilantro, mint, fresh ginger, garlic, jalapeño and lemon combine to make a flavorful chutney.  Fresh tomatoes and vegan puff pastry form the base of the tart.  It’s easy and delicious, and hard to not keep eating slice after slice. 

  Fresh out of the oven.  Serious yum!
Fresh out of the oven.  Serious yum!

Cilantro Mint Chutney Tomato Tart

1 sheet frozen vegan puff pastry, thawed at room temperature for 35 minutes

2-3 large, fresh tomatoes, thinly sliced

1 cup fresh cilantro, packed

½ cup fresh mint leaves, packed

Juice of ½-1 lemon

1 garlic clove

1 inch piece of ginger root, peeled

½-1 jalapeño (if sensitive to heat, omit)

½ tsp agave

Salt, to taste

1. Preheat oven to 375 with a cookie sheet inside it.  Grease a tart pan or pie plate.  Put cilantro, mint, garlic, lemon, ginger root, jalapeño, and agave in food processor or blender.  Blend until smooth.  Taste.  If needed, adjust taste (more lemon, more jalapeño, etc).  Set aside.

2. Press vegan puff pastry into tart pan or pie plate.  Take 2-3 tablespoons of the chutney and spread over the bottom of the vegan puff pastry.

3. Overlap the tomatoes over the top of the vegan puff pastry.  Sprinkle with salt.  Bake for 45-50 minutes on top of a cookie sheet.  Remove from oven and allow to cool for 5-10 minutes.  Serve with the rest of the chutney on the side.

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