A rich treat for brunch that’s not too decadent. Pictured here, the greens include baby bok choy leaves, red and green chard, baby kale and other greens.

For the tart

2 1/4 cups of hard wheat flour
1 cup of warm water*
1T of yeast
1t of sugar**
1/4t of coarse sea salt
1T of olive oil for the dough
3T of olive oil for the tart

For the white miso, sesame sauce

1 1/4 cup of unsweetened soy milk
1 cup of quick rolled oats
2T of sesame seed butter
1T of white miso
1T of garlic, minced
1t of white vinegar
1/4 cup of packed fresh basil leaves, minced
Sea salt and black pepper to taste

For the onions, tomatoes and greens

1 small red onion, peeled and sliced very thinly in rounds (aim for 1/8″ if you can)
2 medium tomatoes, sliced thinly (aim for 1/4″)
3 cups of mixed baby greens
2T of nutritional yeast
1T of olive oil for the tomatoes and onions
1T of olive oil for the greens
1t of lemon juice
Several pinches of coarse sea salt
Sea salt, nutritional yeast and black pepper to taste

Directions

Make the dough, and once it has rise, the sauce, assemble the tart, and then add the greens at the end.

Mix the water, yeast and sugar together.
When the yeast proofs, add the olive oil and sea salt and whisk.
Add the mixture to the dough and mix thoroughly until the dough forms.
Knead for 5-10 minutes.
Let the dough rise for 2 hours in a lightly oiled bowl cover with a warm, wet towel.
Punch the dough down periodically.
When the dough is ready, preheat the oven to 350F.
Oil a 9″x13″ baking dish with 2T oil.
Roll the dough out on a floured board.
Add the dough to the dish evenly, pinching up the crust about 1″ at the sides.
Brush the dough (paying particular attention to the sides) with the remaining 1T of oil.
Bring the soy milk to a soft boil on medium.
Add the oats and cook on low until soft.
Puree the remaining ingredients except for the basil with the oats until smooth.
Season to taste.
Add the sauce to the tart.
Sprinkle with the basil.
Layer the onions on top of the sauce evenly.
Layer the tomatoes on top of the onions evenly.
Sprinkle with a pinch of coarse sea salt and the nutritional yeast.
Turn the tomatoes over.
Sprinkle with a pinch of coarse sea salt and drizzle with 1T of olive oil.
Bake at 350F for 35-45 minutes on the middle rack until the tart is browning and the tomatoes are wilted.
Toss the greens in 1T of olive oil and 1T of lemon juice with 1/4t of coarse sea salt.
Add the greens, increase the heat to 450F and bake for another 7-10 minutes until the greens are well wilted and starting to brown lightly.
Remove from the oven and cool on a wire rack for 10 – 15 minutes.
Slice and serve.

*Follow the temperature instructions for your yeast. If you don’t have a cooking thermometer, you can always proof your yeast first.

*If you use a rapid rising yeast, you shouldn’t need the sugar. Be careful to use a sugar that hasn’t been refined using animal bone charcoal.