Cherry Tomato Tart
This show-stopping savoury tart encases sweet cherry tomatoes in a golden brown crust that holds up really well throughout the bake. The creamy filling makes for thick hearty slices. Coupled with a side salad this vibrant tomato tart is great for a healthy summer lunch.
Serves 8
INGREDIENTS
Topping
20–30 Cherry Tomatoes
Olive Oil
Onion Powder
Flaky Sea Salt
Fresh Herbs
Pie Crust
2 Flax Eggs (2 tbsp Flax + 5 tbsp Water)
½ Cup Walnuts
1 Cup GF Oats
½ Cup Rice Flour
3 tbsp Vegan Milk
1 ½ tbsp Olive Oil
Salt
Filling
1 Cup Chickpeas
1 Cup Cashews
¼ Cup Vegan Milk
3 tbsp Nutritional Yeast
2 tbsp Lemon Juice or Apple Cider Vinegar
1 tbsp Dijon
Onion Powder
Salt
INSTRUCTIONS
Preheat your oven to 175ºC (350ºF).
Boil enough water to cover your cashews for a rapid soak before use.
Slice the tomatoes and place in a single layer in an oven-safe dish.
Drizzle lightly with olive oil.
Sprinkle with salt, onion powder, and French herbs.
Bake for approximately 15 minutes while preparing your pie crust.
Prepare flax eggs and set aside allowing to thicken.
Blitz walnuts and oats into crumbs using a food processor.
Mix all pie crust ingredients together in a large bowl, using your hands to work the dough together.
Grease pie plate with oil (I like to brush mine with cooking oil).
Press dough into the pan and use your fingers to work it evenly up the sides.
Place the pie crust in the oven for 5–10 minutes while preparing the filling (your tomatoes may still be baking, so they can share the oven space).
Drain cashews and throw into your food processor along with all pie filling ingredients.
Blend into a creamy consistency.
Remove the pie crust from the oven, it should have browned slightly but still be soft.
Smear the filling over the crust in an even layer.
Remove tomatoes from the oven and gently press into the filling.
Drizzle with olive oil and top with flaky sea salt.
Bake for another 15 minutes until the crust is crispy and filling has browned slightly.
Add some fresh herbs before serving.
