Vegan tomato tart with basil cashew ricotta (gluten-free)

This vegan tomato tart with basil cashew ricotta is my go-to dish to showcase beautiful heirloom tomatoes. With a crisp gluten-free crust, creamy cashew ricotta, and succulent heirloom tomatoes, this tart is not only beautiful, but also delicious.

Summer and tomatoes go hand in hand. When tomatoes are in season, I love finding different ways to use them, and this tart is perfect for that. Whether you’re having a casual family dinner or hosting friends, this tomato basil tart is bound to impress everyone.

Tomato basil tart ingredients

Let’s talk about the ingredients that make this tart so special.

Heirloom tomatoes 

Heirloom tomatoes are the stars of this tart. They come in a variety of colors and shapes, bringing a unique flavor and sweetness. Their texture holds up well when baked, making sure the tart doesn’t get soggy.

Cashew ricotta

This homemade cashew ricotta is a fantastic dairy-free alternative that’s creamy and tangy. It's made with a few simple ingredients.

Cashews

Cashews form the base of the creamy ricotta. When soaked and blended, they create a smooth, rich texture that mimics traditional ricotta cheese. Cashews are also a good source of healthy fats and protein, making this tart both delicious and nutritious.

Basil

Fresh basil brings a fragrant, herbal flavor to the ricotta.

Lemon juice

Lemon juice adds a tangy brightness to the cashew ricotta, mimicking the tartness of dairy cheese.

Nutritional yeast

Nutritional yeast is a staple in vegan cooking, providing a cheesy, umami flavor without any dairy. It’s packed with vitamins, including B12, making it a nutritious and flavorful addition to the ricotta.

Gluten-free tart crust

This vegan gluten free tart crust is crispy and buttery, without any gluten. It's made with just a handful of ingredients.

Almond flour

Almond flour adds a tender texture to the crust. It’s also rich in protein and healthy fats.

Gluten-free flour blend

A gluten-free flour blend helps create a sturdy crust to hold up the rich ricotta and juicy tomatoes.

Tapioca starch

Tapioca starch helps bind the ingredients together.

Cold water

Cold water is used to bring the dough together. It helps keep the dough from becoming too sticky and ensures a crisp, flaky crust.

Coconut oil

Coconut oil adds richness to the crust. It’s a great alternative to butter, providing a similar texture and taste without any dairy.

See the recipe card for exact ingredient quantities.

How to make this vegan tomato tart

Let’s dive into how to make this delicious tomato basil tart. It’s easier than you might think, and the results are totally worth it.

You’ll need an 11-inch tart pan and a food processor or blender for the cashew ricotta.

Prepare the crust

Start by mixing the dry ingredients for the tart crust. Drizzle in the melted coconut oil and cold water, stirring until it forms a dough. Press the dough into a greased tart pan and prick it all over with a fork. Freeze the crust for 15 minutes to firm it up.

Make the cashew ricotta

While the crust is chilling, prepare the cashew ricotta. Pulse soaked cashews, water, lemon juice, nutritional yeast, garlic powder, salt, olive oil, and fresh basil in a food processor until smooth. Adjust the consistency with a bit more water if needed.

Assemble and bake

Bake the tart crust for 15-20 minutes at 350F, until it’s firm and starting to turn golden. Remove it from the oven and let it cool slightly. Spread the cashew ricotta evenly over the crust, then layer the sliced heirloom tomatoes on top. Bake for another 10-15 minutes until the tomatoes are tender.

Hint: To keep the tart crust from sticking, lightly grease your tart pan with coconut oil or vegan butter before pressing in the dough.

Substitutions

This tart is versatile, and you can easily make adjustments to suit your dietary needs or preferences.

• Flour: For the crust, if you don’t have almond flour, you can use cashew flour, oat flour, or more of the gluten-free flour blend. Just be aware that you may have to add slightly more or less to achieve the same consistency.
• Nut-free: For a nut-free version of the ricotta, you can make a sunflower seed ricotta by replacing the cashews with soaked sunflower seeds. For the crust, you can replace the almond flour as noted above.

Top tips for making this recipe

• Don’t skip freezing the tart crust. It helps the crust firm up and hold its shape while baking.
• Use ripe heirloom tomatoes. They’re sweeter and juicier, which makes a big difference in the final flavor.
• Let the tart cool slightly before serving. This helps the flavors meld together and makes it easier to slice.

FAQs

What if I don’t have a tart pan?

No worries! You can use a regular pie dish or even a springform pan. The shape might be different, but the flavor will be just as amazing.

Can I make this tart ahead of time?

Absolutely! You can prepare the crust and cashew ricotta a day ahead and assemble the tart just before baking.

What to serve with this recipe

This vegan tomato tart is incredibly versatile and pairs well with a variety of dishes. Here are some of my favorite ways to enjoy it:

• Super Flavorful Tofu Scramble: For a delightful brunch spread, serve this tart alongside my super flavorful tofu scramble. The scramble pairs perfectly with the fresh and tangy flavors of the tart, creating a balanced and satisfying meal.
• Vegan Kahi with Geymar: If you’re in the mood for a sweet breakfast pastry along your savory dish, try making kahi with geymar.
• Iced Oat Milk Latte with Orange Blossom Foam: For a refreshing beverage pairing, try my iced oat milk latte with orange blossom foam.

Recipe

Related recipes

Looking for other recipes like this? Try these:

• Chickpea Shakshuka
• Mediterranean Tomato Salad with Za’atar
• Chickpea Omelet with Avocado Pesto