Summer’s Last Tomato Tart

Encapsulated in an olive-oil crust, this tomato tart is full of tangy (vegan) mayonnaise, sharp, grainy mustard, and the summer’s last tomatoes.

For crust:
1.5 cups whole-wheat flour
½ cup corn flour (NOT corn starch)
1 tsp salt
1 TB chopped fresh thyme
juice of half a lemon
¼ cup of olive oil
½ cup ice cold water

For filling:
2 TBs vegan mayonnaise
1 TB grainy mustard
3 large tomatoes, or more smaller ones
3 tsps chopped fresh thyme, or more (to taste)

View the full recipe at At the Immigrant’s Table →