Last week, I spent some time in the UK and France. The first half of the week was all work, the second half all play.
My aunt and uncle (and lots of other extended family members) live in the south of France, and every few years we get together at their beautiful house. My aunt makes an amazing tomato tart with tomatoes from their garden. The last time I was there I was not vegan, so I was praying she could veganize it for me.
Luckily, she did. Pâte brisée (made with olive oil, not butter), topped with caramelized onions, tomatoes, and herbs, and baked until golden. That's it - it's so simple. It is so flavorful and lovely - I took the leftovers on the plane with me. Here are a couple of recipes I found for the pâte brisée: made with Earth Balance + made with oil.
Tomato Tart Before:
Tomato Tart After:
Merci Me Ha!