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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Raheem Bxo
[email protected]Overall, I thought this tart was just okay. It wasn't bad, but it didn't wow me either.
Boaz Almasi
[email protected]I had some trouble getting the crust to turn out right. It was a bit too crumbly.
Ameera 44
[email protected]This tart is a bit bland for my taste. I think it needs more seasoning.
Shakeel Mogal
[email protected]I've made this tart several times now and it's always a hit. It's a great recipe to have on hand for potlucks or dinner parties.
anthony depina
[email protected]This tart is a great way to get kids to eat their vegetables. My kids loved it!
wanyenze janet
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this tart. The flavors were well-balanced and the crust was perfect.
David Muimi
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. It's a showstopper dish that's perfect for a special occasion.
Edward Oso
[email protected]I made this tart for my vegan friend and she loved it. She said it was the best vegan tart she's ever had.
Farhan khan Shipon
[email protected]This tart is a great way to use up leftover tomatoes. It's also a perfect dish for a summer picnic.
MD Kawsar Ahmed Jami
[email protected]I love this recipe! It's so versatile. I've used different types of tomatoes and herbs, and it always turns out great.
Mukudzei Lebese
[email protected]5 stars! This tart is easy to make and absolutely delicious.
Black Kobra
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The leftovers are just as good as the fresh tart.
EH Arman
[email protected]I'm not a vegan, but I'm always looking for new and interesting plant-based recipes. This tart definitely fits the bill. It's packed with flavor and the crust is amazing.
Rone Rodrigues
[email protected]I made this tart for a potluck and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again.
Anjana Bantawa
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious dish that everyone loved.
Melissa Uhrig
[email protected]I followed the recipe exactly and my tart turned out beautifully. The tomatoes were juicy and sweet, and the herbs added a wonderful depth of flavor. I served it with a side salad and it was a hit with my family.
Lydia w
[email protected]This plant-based tomato tart was an absolute delight! The flavors were perfectly balanced and the crust was flaky and flavorful. I highly recommend this recipe to anyone looking for a delicious and healthy meal.