We’ve, meaning the internet, has stated this over and over, but we can definitely hide things and make everything look so peachy keen – cue pink, sparkles, and fluffy marshmallow like clouds. Why is it that when I think happy go lucky, cutsy wootsy that’s what I think of? Like a very bad television show with a princess wearing pink with long blonde hair. I don’t even like pink .. or princesses… anyways rambling. There are bloggers that make writing stories look so fluid and easy, with one quick sentence they can embrace you, drag you into their world and be able to taste the food with one imaginary digital bite. Then there are others, like me, where writing out one paragraph when not in the mood is like trying to get a cat to take a bath. Not very pretty and you’ll want to wear long sleeve shirts for a week.
Some posts I just want to run out with a flashing virtual billboard with a large neon green arrow that points to this recipe and goes, “This. This doesn’t matter if you’re gluten-free, paleo, bacon lover extraordinaire. This tastes good, so go run to the store to get ingredients and make it.” Then just leave you like that without any sob story about my life and how I used to eat tomatoes as a snack and how the French call it the love apple. Trust me those paragraphs left you with a few scratches.
Now go, fly you fools, and try this recipe.
Oh and Evie says hi.
- 1 grain-free crust
- 2 tbsp dijon mustard
- 1-2 beef steak tomatoes, sliced
- 3-4 eggs, beaten
- Goat cheese
- 5 basil leaves, sliced
- sea salt
- Toss your sliced tomatoes with a pinch of sea salt in a mixing bowl. Set aside. This is to help remove some of the excess water. We don't want a soggy tart.
- Preheat your oven to 350F.
- Take your grain-free crust and spread your dijon mustard thinly across the base. Shake off the excess water from your tomatoes before laying them down in one layer across your tart. Depending on the size of your tomatoes you'll need between one and two. Slowly pour your egg mixture on top of the tart giving the pan a slight shake to settle it into the crevices. Now depending on how much you love goat cheese, spread large hunks of it through out the top. I like a lot so I put a lot on. If you don't like goat cheese you can skip this step.
- Place in the oven on a baking sheet and bake for 20-25 minutes or until the crust is golden brown and the egg is set. When the tart is cooked, bring out of the oven and spread the sliced basil leaves evenly over top. Slice and serve with a tossed salad.