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Plant-Based Tomato Tart
Plant-Based Tomato Tart
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Vegan Heirloom Tomato Pie with creamy cashew chickpea filling, topped with fresh summer tomatoes and spicy jalapenos.
Ingredients:
  • 1 cup raw cashews
  • 1 cup cooked chickpeas, drained
  • 0.25 cup vegetable broth
  • 1 fresh jalapeno pepper, seeded
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon miso paste
  • salt and freshly ground black pepper to taste
  • 1 9-inch vegan pie crust
  • 3 medium heirloom tomatoes
  • 1 large fresh jalapeno chile
  • 1 teaspoon paprika
  • 0.25 teaspoon flaky salt
Instructions:
  • Allow the cashews to luxuriate in water for a minimum of 1 hour, or up to 8 hours.
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Soak cashews until soft. Blend together soaked cashews, chickpeas, broth, jalapeno, lemon juice, olive oil, garlic, miso paste, salt, and pepper until creamy. Let flavors develop.
  • Fit the 9-inch pie crust into the 11-inch tart pan, rolling it out slightly if needed for a perfect fit due to the shallow depth of the tart pan.
  • Cover the pie crust with two layers of foil and fill it with beans or pie weights. Reduce the oven temperature to 400 degrees F (200 degrees C).
  • After 11 minutes in the oven, carefully remove the pie crust, then discard the foil and weights.
  • Gently drizzle 1 teaspoon of olive oil over the pie crust, then prick it with a fork a few times. Bake for 6 minutes, then let it cool. Reduce oven temperature to 375°F (190°C).
  • Slice tomatoes into 1/4 inch rounds, discarding the seeds. Slice the remaining jalapeno into rings.
  • Spread the creamy cashew mixture over the golden pie crust, then artfully arrange the juicy tomato slices in a beautiful overlapping pattern. Top it off with spicy jalapeno rings and a luxurious drizzle of olive oil. Finish by sprinkling the tantalizing paprika and a pinch of flaky salt to enhance the flavors.
  • Roast in the oven until golden brown and tomatoes start to caramelize, for about 30-40 minutes. Allow to cool before enjoying.

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