To Purchase FRESH DOH Pasta dough mix click FRESH DOH SHOP button.
On this Paleo Whole30 and sometimes Keto journey, I eat a lot of tomatoes. I know they are, for some, off-limits because they are considered night-shade food. Shawn and I have issues with tomatoes in our diets. In fact, we love them.
I saw a plethora of tomato tart recipes on YouTube and decided to make one using my FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix. With this mix, you can make far more than just pasta, noodles, gnocchi, and gnudi. The DOH can also be used for desserts, bread, muffins, tarts, pizza, etc.
New topic…in my past career as a food and wine journalist and author I would hunt for orgasmic food and wine partnerships. I searched out combinations that would transform a meal into a culinary adventure. Often, I would think of wine and then find a recipe to match.
After making this tomato tart using FRESH DOH and tasting the result, the most perfect wine came to mind – Sauvignon Blanc.
If you are planning a cheat day and want to include a glass of wine with your meal consider this tomato tart accompanied by a chilled glass of Sauvignon Blanc. I’m telling you..this partnership was most definitely made in heaven!
RECIPE NUTRIONAL VALUE:
For this dish, I used Campari tomatoes. They are my favourite! Often referred to as the tomato lover’s tomato, the Campari variety is slightly bigger than the cherry tomato. You’ll find these tomatoes still on the vine in the grocery store. This variety offers a ‘vinous’ quality to the flavour, giving the perception of freshly picked tomatoes.
This vinous quality earns the Campari an extraordinary place in our culinary repertoire. Cherry tomatoes are ideal for hors d ‘oeuvres and to toss in salads. Regular-sized tomatoes can be used in cooking. But the Campari is just the right-sized tomato to slice for appetizers, sandwiches, pasta, and as a pizza topping.
The Campari is aromatic, sweet, firm, and juicy. Its best quality, in my opinion, is low acidity, making this tomato a friendly ingredient in dishes to be paired with white wine or a light, fruity red wine. The natural acidity in fresh tomatoes typically demands the crisp acidity of white wine. Tomatoes, once cooked or slow-roasted, can work with red wine. But the Campari, when fresh, can complement Burgundy, Pinot Noir or Gamay.
Campari tomatoes should never be refrigerated, as cold temperatures tend to cause them to lose their flavour and become pulpous. They should be stored at room temperature, with stems up to avoid bruising. Keep these little gems out of sunlight as well, otherwise, they will dehydrate.
Like most tomato varieties, the Campari is packed with nutrition and health benefits. First of all, one Campari tomato contains only five calories! Tomatoes, in general, are rich in beta-carotene, lycopene, and vitamins A, C, and E. Their antioxidants support and strengthen the immune system and contain B vitamins and vitamin K.
RECIPE TASTE PROFILE:
This tart is exactly that! Tart! The fresh tomatoes give this dish a predominant taste sensation of tanginess. This shines through above all other flavours. The bacon makes this tart salty and filled with umami, the 5th taste sensation of roundness and depth of flavour. The garlic adds pleasant bitterness. The crust is moist and crunchy too. A delicious combination.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Keto, Paleo, or Whole30 lifestyle)
With the predominant taste sensation of this tart being tanginess choose a crisp, dry white wine to match like Sauvignon Blanc. The tart’s bacon saltiness also nicely offsets the wine’s acidity. The match is actually perfect!
The tart is made with FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix.
You can purchase the DOH on this website at…
DIRTY KETO PALEO WHOLE30 Bacon Lettuce & Tomato Tart
The tart is considered “dirty” Keto because the DOH contains tapioca flour. Note, however that tapioca does not spike blood sugar levels, especially when combined with a fatty protein like almond flour.
If you want the crust super crunchy, cut the tart in half or quartered and put the smaller pieces back into the oven without the pan to make crust crispier. I found this out in warming up the tart the next day. I put the leftover slices into the oven without a pan and the crust came out super crunchy.
- Prep Time: 10
- Cook Time: 50
- Total Time: 60 Minutes
- Yield: 6 to 8 1x
- Category: PALEO, WHOLE30, KETO
- Method: BAKING
- Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
Needed: 9.5 X 7” cookie sheet
1 package dried yeast
1 tablespoon raw sugar
1 package FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix
½ cup olive oil
1 tablespoon gluten-free baking powder
1 cup water
6 cloves garlic
¼ cup olive oil
½ cup Dijon mustard
8 to 10 Campari tomatoes (or 5 medium-sized tomatoes)
6 pieces of cooked bacon, chopped
1 cup shredded mozzarella (Keto) or shredded vegan mozzarella (Paleo Whole30)*
1 cup Boston lettuce, washed and torn
For vegan mozzarella recipe click link below:
Preheat oven to 350 F. In a food processor or Magic Bullet, add garlic and olive oil. Puree until smooth. Set aside.
To make tart crust, in the bowl of a food processor or mixer add yeast and sugar. Mix together. Let proof for 10 minutes. Add remaining ingredients and mix into a wet dough. Cover bowl of the mixer with a damp cloth. Let sit for 2 hours.
Transfer DOH to a baking sheet sprayed with non-stick cooking spray or coated with olive oil. Using wet fingers spread out the DOH evening on the tray making an edge around the crust. Transfer to the oven and par-bake for 10 minutes. Remove from oven and let cool.
Spread Dijon mustard over crust. Slice tomatoes and set them, overlapping each other on the crust. Fill the entire crust with tomatoes. Sprinkle bacon on tomatoes. Spoon garlic olive oil mixture over tart. Cook for 45 to 50 minutes until tomatoes are roasted and the crust is golden. If desired, add shredded mozzarella to top of tart. Continue to cook until cheese is melted.
Remove from oven. Let cool. Add lettuce on tart before serving.
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