Vegan Tomato Tart Recipes
PLANT-BASED TOMATO TART
A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.
Provided by Buckwheat Queen
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Soak the cashews in water for at least 1 hour, up to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
- Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
- Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
- Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
- Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
- Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
- Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.7 g, Fat 23.7 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 417.9 mg, Sugar 4.9 g
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