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Vegan tomato tarte tatin recipe
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Feature on your vegan dinner party menu: refreshing tomato tarte tatin with irresistible cashew cream.
Ingredients:
  • 145g (1 cup) raw cashews
  • 800g tomato medley mix
  • 187.50 ml fresh basil leaves, plus extra, to serve
  • 21.00 gm fresh lemon juice
  • 1-2 tsp nutritional yeast, to taste
  • 20.00 ml balsamic vinegar
  • 27.00 gm pure maple syrup
  • 8 small fresh thyme sprigs
  • 1 sheet frozen reduced-fat vegan puff pastry, just thawed
  • Baby rocket, to serve (optional)
Instructions:
  • In a bowl, soak cashews in water overnight.
  • Preheat the oven to 150°C/130°C fan forced. Line a large baking tray with baking paper and arrange the tomatoes on it. Drizzle the tomatoes with oil and bake for 1 1/2 hours until soft. Gently press to drain any excess juice.
  • While waiting, drain the cashews. Blend the basil until finely chopped. Add in the drained cashews, lemon juice, and 80ml (1 ⁄3 cup) water. Blend for 2-3 minutes, stopping to scrape down the sides, until the mixture is thick and smooth. Then, mix in the nutritional yeast. Season to taste and blend until well combined.
  • Preheat oven to 210°C/190°C fan forced. Gently oil a 22cm (base measurement) ovenproof frying pan. Combine vinegar and maple syrup in the pan. Cook over high heat for 1-2 minutes until thickened and coating the pan. Remove from heat.
  • Sprinkle aromatic thyme over the luscious syrup mixture. Artfully layer the tomatoes snugly on top, allowing the juices to flavor the dish. Cover with pastry, ensuring a perfect fit by tucking in the edges. Bake until the pastry turns a glorious golden hue. Let it rest for a few moments before indulging.
  • Top the pastry with a plate and flip it carefully. Add a sprinkle of extra basil and drizzle half of the pesto cream on top. Serve with rocket, if desired.

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