INGREDIENTS
Marinade
2 SWAP filets
2 tsp olive oil
1 tsp Herbes de Provence
Salt, pepper
Tart crust
250 g all-purpose wheat flour
2 sprigs fresh thyme
1/4 tsp salt
50 g olive oil
100 ml cold water
3 tbsp plant-based milk
3 tbsp sesame seeds
Filling
400 g heirloom tomatoes
30 g mustard
100 g vegan feta
1 small bunch basil
DIRECTIONS
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In a bowl, mix the olive oil, Herbes de Provence, a pinch of salt, and freshly ground pepper. Coat the sliced SWAP filets with the marinade and refrigerate for 20 minutes.
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In a large bowl, combine the flour, thyme, and salt. Add the olive oil and mix. Gradually pour in the cold water while mixing. Once a dough starts to form, transfer it to a lightly floured work surface and knead by hand for a few minutes until smooth. Wrap and refrigerate for 20 minutes.
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Preheat the oven to 180°C (350°F). Slice the tomatoes.
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Roll out the dough on a sheet of parchment paper into a large circle. Brush the dough with mustard, leaving a 3 cm border around the edges. Arrange the tomato slices over the mustard.
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Fold the edges of the dough toward the center. Using a pastry brush, brush the edges with milk, then sprinkle with sesame seeds.
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Bake for 30–35 minutes, until the crust is golden brown. Halfway through baking, place the marinated SWAP filet slices on top of the tart.
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Remove the tart from the oven and let cool slightly. Top with crumbled feta and fresh basil leaves before serving.