Rustic Tomato Torte
makes 4 portions
1 C corn flour, blended
1/3 C cornmeal
1 t salt
6 t unsalted butter, cold and cubed
1 yolk + 1 egg, lightly beaten
1-2 t ice cold water
1 egg white + 1 teaspoon water, for egg wash
3/4 C yogurt, drained of water
1 large egg
2 cloves garlic, minced
Salt & pepper
1 T fresh thyme, chopped
1/2 C nutritional yeast, divided
1 C cherry. halved
1 medium zucchini, thinly sliced
Notes: To make corn flour, simply add cornmeal to a food processor and pulse until you get flour! Boom. One less ingredient!
Prep 10 mins + bake 40 mins
Place yogurt in a coffee filter (or napkin) over a cup so it drains until you're ready to make the filling.
Add corn flour, cornmeal, and salt to a large bowl. Mix well, then add the cold cubed butter and squeeze with your fingers to combine.
Combine the egg yolk, egg and 1 tablespoon of the water, then add to your dry mix.
Mix until a ball forms (add more cold water as necessary), then flatten into a disc & refrigerate while you make your filling.
Preheat oven to 425 degrees F.
Combine the drained yogurt, egg, garlic, salt, pepper, thyme, and nutritional yeast.
On a parchment paper (or cling wrap) roll out your dough until it's about 12' across.
Spread the yogurt mixture in the centre of the dough, leaving about 3-4 inches clear around the edges.
Top with the sliced zucchini and tomatoes.
Fold the edges of the dough up and over the filling using the parchment.
Brush with egg wash.
Bake on a sheet pan lined with parchment paper until crust is golden, 40 mins.
Let sit 15 mins before serving.