top of page

Black Bean-Tomato Tart

Serves 3-4


2 1/3 cups all-purpose gluten free light spelt flour
1/2 cup vegan shortening, cold
1/2 cup vegan buttery spread, cold
1/2 cup ice water
1 tsp. fresh ground pepper
2 tsp. fine sea salt
1 tsp. garlic powder
1 tsp onion powder
2 tbsp. chopped fresh rosemary

2 large fresh tomatoes, sliced
1/4 red onion, thinly sliced
1/2 cup cooled black beans, rinsed and drained
2 tbsp. extra virgin olive oil
2 tbsp. crumbled fresh goat cheese (if desired)
sea salt, ground pepper and fresh rosemary leaves



To make pastry: Sift the flour into a large bowl, add the shortening and butter cut it with a pastry cutter or in a food processor. Once crumbles form, transfer the dough to a work surface, create it into a well, and pour in the ice water a little at a time. Continue folding adding a little water until dough forms. Knead in seasonings and rosemary. Do not overwork. Knead about 3-4 minutes. Place dough in plastic wrap and place in refrigerator for 15 min.

Preheat oven 400 degress F

Coat baking sheet with olive oil. Roll dough into a rectangle about 1/2 thick. Drizzle the tart with a little olive oil and scatter tomato & onion, black beans and fresh rosemary. Brush the top with the remaining olive oil. Bake for 25 to 35 minutes.

bottom of page