Tomatoes are so easy to please! It’a hard to find someone that don’t like the red, juicy vegetable/fruit.

When I moved from Brazil to Paris I got so amazed to see the different colors tomatoes could have. Back home than can be really delicious but always red. A green tomato would mean unripe and or a famous movie. How amazing it was to discover the different shapes and colors a tomato could have. Summer is almost to the end and I need to enjoy the maximum my tomatoes.

This quiche is a bit different, more nutritional, less greasy but still so flavorful and crumbly.

Serves 4-6 people


  • 1 cup cooked chickpeas(you can also use canned if it is easier for you)
  • ½ cup corn flour(instant polenta also possible)
  • ¼ cup lukewarm water
  • 1 teaspoon salt
  • ½ teaspoon curcuma
  • 2 tablespoon coconut oil(olive oil or butter also works)


  • 120G firm tofu
  • 3 tablespoons soakeD cashew
  • 1 tablespoon olive oil
  • ¾  cup lukewarm water
  • ½ teaspoon salt
  • 1/2 teaspoon nutritional yeast
  • 1 teaspoon mustard


  • 2 green tomatoes (if you don’t have green tomatoes, you can use only the traditional red tomato in the recipe)
  • 1 red tomato
  • 1 big onion, sliced
  • 1 tablespoon olive oil
  • Rosmarin
  • Fresh basilic leaves
  • Salt and pepper to taste




Add the chickpeas + water + curcuma + salt + coconut oil in a food processor or blender and blend for 1 minute in high speed until it becomes a tick sticky paste;

Transfer the mixture to a bowl and add the flour;

Mix with your hands until it becomes a firm modable dough;

Open the dough between two baking nonstick papers or mold it straight to the baking pie dish;

Bake the crust without the filling in pre-heated ofen at 180°C for about 15 minutes, just enough time to pre-cook the crust.


Blend all the ingredients in a food processor or blender for 1-2 minutes until it reaches the cream tick consistency;

Spread the cream over the pre-baked crust


Slice the onions and tomatoes;

Place one layer of onions, sprinkle some salt and pepper and the sliced tomatoes;

Drizzle some olive oil on the top and sprinkle a bit of fresh herbs;

Bake the tart in the pre-heated oven at 180°C for abou 15-20 minutes;

I served everything with green salad and roasted cauliflower and glazed carrots.

Leave a Reply

Your email address will not be published. Required fields are marked *