We are kicking off Celiac Awareness Month with one of our Hot Plate favourite recipes. Sales Assistant Celia Satov revealed her baking skills from her side project as gluten free baker Celiac The Celiac to whip up this amazing Gluten Free and Vegan Leek and Tomato Tart. She hopes it will show you just how amazing going gluten free can taste.
Celia says, “This tart was inspired by my love for leeks and simple foods. Once I discovered this crust I couldn’t stop making tarts and pies of all kinds! It’s so much fun to eat a sturdy and delicious gluten free crust that other people want to partake in also. It just goes to show that gluten free can be accessible and enjoyable for everyone.”
1 cup (250 mL) almond meal
1 cup (250 mL) sorghum flour
4 sundried tomatoes, finely chopped
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) water
1 tbsp (15 mL) coconut oil, melted
2 tsp (10 mL) agave syrup
2 leeks, washed well and thinly sliced (white part only)
1/4 cup (60 mL) mirin vinegar
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
1 sprig fresh thyme
2 cups (500 mL) cherry tomatoes, halved
1 tbsp (15 mL) olive oil
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
Crust: Preheat the oven to 375°F (190°C). Stir the almond meal with the sorghum flour, sundried tomatoes, cumin, salt and pepper. In a separate bowl, whisk the water with the melted coconut oil and agave. Stir into the dry mixture just until combined.
Press into the bottom and up the sides of a 7x11-inch (17 cm x 28 cm) rectangular tart pan with a removable bottom. Bake for 15 minutes or until golden brown around the edges. Cool completely.
Leeks: Meanwhile, combine the leeks, vinegar, oil, salt, pepper and thyme sprig in a baking dish. Bake, stirring occasionally, for 45 minutes or until the leeks are tender and most of the liquid is absorbed. Discard the thyme sprig.
Tomatoes: Toss the tomatoes with the oil, sugar, salt and pepper. Arrange in a single layer, on a parchment-lined baking sheet. Bake for 30 minutes or until tender.
Layer the cooked leeks and tomatoes in the cooled crust. Bake for 15 minutes or until heated through. Cool slightly. Serve warm or room temperature.
You might also like: Gluten Free Key Lime Pie