Perfect to make on the weekends and to indulge in during the week! This tart is not only super healthy and gluten-free, but it’s also easy to make and ready in just 30 minutes.
Tart Crust
- 4 BFree Quinoa and Chia Tortillas
- 1 tbs light oil
Filling
- 280g block firm tofu
- ½ cup plus 4 tbs oat milk or alternative
- 1 tbsp gram flour
- ½ tsp black salt/ Kala Namak (optional)
- ¼ tsp turmeric
- 1 tbs nutritional yeast
- 1 tsp salt
- Good grind black pepper
- 250g halved cherry tomatoes
- 2 tsp. thyme leaves
Pre Heat the oven to 180°c
Take a 20cm spring bottom cake tin and lihglty brush with oil.
Place one tortilla in the base, brush lightly with oil. Cut two tortillas in half and place around the edge, overlapping the base and up the sides brush lightly with oil. Place the final tortilla on top.
In a high-speed blender add all the ingredients for the filling except the tomatoes and thyme. Blitz until smooth and silky.
Pour the filling into the tart case and smooth the top, place all the tomatoes on top, pushing them into the tart slightly. It’s ok if some are fully submerged. Sprinkle with 1 tsp of thyme leaves and drizzle with a little olive oil.
Place in the re-heated oven for 30 minutes or until the tart has puffed up a little and the tomatoes are beginning to char.
If the tortilla crust is starting to catch or burn place some foil over the edges.
When the tart is ready, remove from the oven and allow to rest for a few minutes before prinking with remaining thyme leaves and serving with a green salad.
What our customers say
Excellent
Based on 32 Reviews
Peggy
Honestly, the best gluten free wraps on the market. They don’t break and are so soft. It’s hard to come by GF wraps that taste this good!
Noel
These wraps are really tasty and I love that is has so much fiber!
Vincent
I wish I knew about your wraps sooner, they are the perfect GF alternative! Even my non-gluten free son loves them!
Maya
I love these wraps, they are super soft and easy to fold!
