I used my homegrown cherry tomatoes in this recipe today. I have never had a problem growing cherry tomatoes, I just have a problem with the over supply I get.
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- 1 tbls extra virgin olive oil
- 500g (1 lb) cherry tomatoes halved
- 1 garlic clove sliced
- 2 tsp white wine vinegar
- sea salt
- dried oregano to garnish
- 200 g (0.44 lb) almond meal
- 80 g (0.17 lb) tapioca flour
- pinch of sea salt
- 4 cherry tomatoes
- 40-60 g (0.08-0.13 lb) of solidified ghee
- 2 tbls of cold water
- Preheat oven to 200 degrees (392 F)
- Heat the oil in a fry pan and once it is hot add the garlic, cherry tomatoes, vinegar, sea salt and pepper. Toss to coat and sauté for 5 minutes or until the juices get a little thick and the tomatoes soften.
- Pour the tomatoes into a spring form 22-23 cm round cake tin. Spread evenly.
For the pastry
- Place the almond meal, salt, tapioca flour, tomatoes and cold ghee into a hand blender or food processor. Process until fine crumbs form.
- Add 2 tbls of cold water to the blender and pulse to get a soft dough but not too soft.
- Remove dough from the blender and mould into a ball.
- Tear off pieces and flatten with your hands, make the pieces at least 1cm thick, and lay on top of the tomatoes. Continue with the rest of the dough making sure to cover any holes and tuck in the edges. It doesn't matter how rough it looks as it will be turned over once cooked.
- Pierce with a fork to allow steam to release while cooking.
- Bake in the oven for 30 min until firm and golden brown.
- Remove and leave to rest for 3 minutes before you run a sharp knife along the edge. Unlock the spring from the pan and place a dinner plate on top of the dough side and flip it over so that the tomatoes will be facing the top and the dough at the bottom.
- Serve warm with oregano sprinkled on top.
- You could roll the dough on a tapioca floured surface but it may be a bit sticky. As long as you cover all the tomatoes and tuck in the edges it will all stay in place.
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