Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta salata in pasta fillo con pomodorini confit

Savory Phyllo Tart with Confit Cherry Tomatoes

Name: Savory Phyllo Tart with Confit Cherry Tomatoes
Total time: 3600 s
Ingredients: 2 potatoes; 2/3 cup chickpea flour (about 80 grams); 1 1/4 cups beer (about 300 grams); 2 teaspoons salt; 2 tablespoons coconut cream; 1 package phyllo dough; 2 tablespoons nutritional yeast flakes; Rosemary; Black pepper; Olive oil; Cherry tomatoes

Laura Rossi @cook_23819829

Savory tarts are fantastic for so many reasons: they're a complete meal that saves you time in the kitchen, they're a great way to use up leftovers because you can add almost anything, they look beautiful and always impress guests, and they're easy to bring along if you're invited to dinner and want to contribute a dish. They're delicious, attractive, practical, and super nutritious! Try this vegan version—it's sure to surprise you!

Laura Rossi @cook_23819829

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Ingredients

1 hour

2potatoes
2/3 cupchickpea flour (about 80 grams)
1 1/4 cupsbeer (about 300 grams)
2 teaspoonssalt
2 tablespoonscoconut cream
1 packagephyllo dough
2 tablespoonsnutritional yeast flakes
Rosemary
Black pepper
Olive oil
Cherry tomatoes

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Steps

1 hour

1

Boil the potatoes and mash them. Set aside.
2

Mix the chickpea flour with the beer, then add the spices, nutritional yeast, and coconut cream. Let the mixture rest for a few minutes.
3

Add the mashed potatoes to the batter and stir vigorously until the mixture is smooth and free of lumps.
4

Line a 9-inch (24 cm) baking pan with parchment paper and lay in the phyllo dough. Pour in the mixture and gently place the cherry tomatoes on top. Drizzle with a little olive oil.
5

Bake at 400°F (200°C) for 40 minutes. Enjoy warm!