Vegan tomato tart with basil cashew ricotta (gluten-free)
This vegan tomato tart features juicy heirloom tomatoes, a gluten-free crust, and creamy basil cashew ricotta. It's easy to make, visually stunning, and sure to impress at any meal, whether you're serving it for brunch, lunch, or a light dinner.
Ingredients
Gluten free tart crust
- ¾ cup almond flour
- 1 cup gluten-free flour blend
- ¼ cup tapioca starch
- ¼ teaspoon salt
- 4-5 tablespoon cold water
- ¼ cup melted coconut oil
Cashew ricotta
- 1 ¼ cup cashews soaked
- 4-6 tablespoon water
- 2 tablespoon lemon
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- Black pepper to taste
- 1 sprig basil
Toppings
- 3-4 medium to large heirloom tomatoes thinly sliced
- Fresh basil leaves for garnish
- Flaky sea salt for garnish
Instructions
- Preheat oven to 350F and lightly grease a 9 in. tart pan with coconut oil or vegan butter.
- Mix dry ingredients for the tart crust. Then, drizzle in the wet ingredients and stir to combine until it forms a dough.
- Press the dough into the tart pan and prick it all over with a fork.
- Freeze the tart crust for 15 mins, until it’s firm.
- Meanwhile, pulse all the ingredients for the cashew ricotta in a food processor until smooth.
- Bake the tart crust for 15-20 mins, until it’s firm and starting to turn golden.
- Remove the tart crust from the oven. Assemble the tart by filling it with the cashew ricotta. Top with sliced heirloom tomatoes. Bake for 10-15 mins.
- Remove tart from the oven and let cool. Top with fresh basil leaves and sprinkle with flaky sea salt. Enjoy!
Video
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 19gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 10gSodium: 291mgFiber: 3gSugar: 2g
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