Vegan Rustic Tomato Tart
Elevate your plant-based culinary experience with this irresistible Vegan Rustic Tomato Tart, a celebration of vibrant heirloom tomatoes, creamy cashew filling, and a flaky thyme-infused crust. Perfectly suited for summer gatherings or an impressive dinner centerpiece, this tart combines rich flavors with rustic charm. The simple homemade pastry creates a golden, buttery base using vegan-friendly coconut oil, while the creamy cashew spread infused with nutritional yeast and garlic serves as the perfect savory foundation. Topped with juicy, slightly caramelized tomatoes and a drizzle of balsamic glaze, each slice bursts with freshness and depth. Garnished with fragrant basil leaves, this tart is not only stunning but also packed with wholesome, dairy-free ingredients. Ready in just over an hour and serving up to six, it’s a great way to showcase seasonal produce while satisfying every palate.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup chilled coconut oil
- 4 tablespoons chilled water
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 3 medium ripe heirloom tomatoes
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 10 fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the all-purpose flour, salt, and fresh thyme.
Add the chilled coconut oil and use a pastry cutter or fork to incorporate it into the flour until the mixture resembles coarse crumbs.
Gradually add the chilled water, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, soak the raw cashews in hot water for 15 minutes, then drain.
In a blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, and olive oil. Blend until smooth and creamy. Set aside.
Slice the heirloom tomatoes into 1/4 inch thick slices and set aside on a paper towel to drain excess moisture.
Once the dough is chilled, roll it out on a floured surface to a rough 12-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Spread the cashew cream evenly over the dough, leaving a 2-inch border.
Arrange the tomato slices over the cashew cream.
Fold the edges of the dough over the filling, pleating as needed to create a border.
Drizzle the balsamic glaze over the tomatoes.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Slice and enjoy your Vegan Rustic Tomato Tart!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 29.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4030 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
