To make my version of the Tomato Tart, I used a technique my mother calls “clean out the fridge / pantry”. It works fabulously!
Art by Megan’s Tomato Tart:
1 cup of walnuts
1 cup of grape tomatoes
2 heirloom tomatoes
1/2 cup of grated manchego cheese
1/2 cup of Pamela’s gluten free baking mix
1/2 stick of melted butter
1/2 cup of Trader Joe’s Gluten Free Oats
1/4 cup of flax seeds
1/2 cup of Parmesan Romano cheese blend
Combine all ingredients making sure to coat the dry ingredients with olive oil and butter plus the tomatoey goodness. Place in a baking dish (shallow pan) and top with crushed walnuts and cheese blends.
Bake for 30 minutes at 350 degrees. Enjoy warm over Quinoa. YUM!
Here’s the finished product in its cheesy melted goodness…