Fresh Tomato Avocado Tart Recipe

Name: Fresh Tomato Avocado Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TART:; 1/2 cups Unbleached White Flour; 1/2 cups White Whole Wheat Flour; 1/2 teaspoons Salt; 1 cup Parmesan Cheese, Grated & Loosely Packed; 1/4 cups Pine Nuts; 1/3 cups Earth Balance Butter Spread (or Butter); 2 Tablespoons Cold Water; FOR THE FILLING:; 1 whole Avocado; 1 ear Fresh Corn; 6 whole Tomatoes; 8 leaves Fresh Basil; 1/4 teaspoons Fine Sea Salt

Servings: persons

FOR THE TART:
1/2 cups Unbleached White Flour
1/2 cups White Whole Wheat Flour
1/2 teaspoons Salt
1 cup Parmesan Cheese, Grated & Loosely Packed
1/4 cups Pine Nuts
1/3 cups Earth Balance Butter Spread (or Butter)
2 Tablespoons Cold Water
FOR THE FILLING:
1 whole Avocado
1 ear Fresh Corn
6 whole Tomatoes
8 leaves Fresh Basil
1/4 teaspoons Fine Sea Salt

1
["Put the flours, salt, parmesan cheese and pine nuts in a food processor and pulse about 25 times, or until everything is mixed and you have a sandy texture.", "Add the buttery spread and pulse until broken up in to pea-sized pieces.", "Sprinkle the water over the flour mixture and pulse a few times . The dough should start to come together, but it won't form a ball.", "Pour into a 9"" tart pan with a removable bottom.", "Firmly press the dough, uniformly, into the pan and up the sides. Refrigerate the dough for 15 minutes.", "Preheat the oven to 350 F.", "Take the tart crust out of the fridge and poke the bottom of the tart with a fork a few times. Cover the tart with a square of parchment paper and fill will pie weights or beans.", "Bake for 15 minutes, remove the parchment paper and weights and bake for another 10 minutes. Let cool at room temperature.", "Just before serving, slice the tomatoes and allow them to drain on a dish towel (or paper towels). Remove the seed from the avocado, peel and slice, and arrange on the bottom of the tart.", "Cut the corn from the cob and sprinkle the kernels over the avocado. Arrange the tomato slices on top of the avocado and corn.", "Sprinkle the salt over the tomatoes. Chiffonade the basil and sprinkle over the tomatoes.", "Cut and serve."]

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE TART:, 1/2 cups Unbleached White Flour, 1/2 cups White Whole Wheat Flour, 1/2 teaspoons Salt, and more.

Yes, Fresh Tomato Avocado Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Tomato Avocado Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions