Rustic multicolored tomato tart {vegan – sans gluten}

In summer, j’aime les repas simples et sans prise de tête, et je pense qu’on est un peu tous pareil. En cette fin août la température baisse, c’est donc l’occasion de rallumer son four et de préparer des tartes rustiques. En tête de ce que je préfère l’été ce sont sûrement les tomates,

on parle bien évidemment de la vraie tomate, celle plein champs

et de variété non hybride avec une belle chaire charnue et pleine de goût !

Hier soir, en dégustant une tomate achetée au marché quelques heures auparavant, I told Mr. to what extent I would be able to eat only tomatoes accompanied by olive oil ! This summer vegetable is just perfect for me, and there are so many different varieties that you can make a thousand recipes like stuffed tomatoes, a tarte fine or even a gaspacho ! Today, It’s a rustic tart with multicolored tomatoes that I offer you : of the rose tomato, pineapple tomato and black Crimean tomato. Three very different varieties but which bring real deliciousness to this rustic tart (yes, gluttony is not reserved for sweets !).

Rustic multicolored tomato tart {vegan – sans gluten}

POUR 6 PEOPLE

4 large multi-colored tomatoes
3 tablespoons of olive oil
Fresh thyme
Black garlic (optional)
3-4 tablespoons of polenta
1 pinch of salt

FOR THE DOUGH

130 g corn flour
60 g rice flour
30 g tapioca starch
5 tablespoons of olive oil
8 hot water key
1/2 little spoon of salt

Prepare the dough by working all the ingredients together by hand or in a food processor. Roll out the dough and set aside.
Preheat the oven to 200° on the bottom.
Spread the polenta on the dough.
Cut the tomatoes into slices and place them on the dough, leaving 3cm free around the edges..
Fold the dough then add the thyme, salt and olive oil on the tomatoes.
Bake 30 minutes.
Serve warm with black garlic.