This Vegan Tomato Tart is made with an herby walnut and pine nut crust, filled with a rich walnut cream and topped with a gorgeous array of tomatoes.
I’ve been having all sorts of fun lately creating recipes that utilize healthier ingredients as an alternative to the conventional components of a dish. For all my testing and tasting I have had pleasantly successful results, for the most part.
Healthy food can be so delicious if you commit to using fresh, vibrant ingredients.
But this tart. I mean….wow.
This Vegan Tomato Tart is both show stopping and delicious- it is vegan, low carb and almost raw (I cooked the crust at 250 degrees rather than in a dehydrator). Not to mention full of unbelievably rich flavor.
And it’s so pretty to look at, which basically makes you want to devour it immediately.
Who wouldn’t love to nibble on a dainty slice of tart alongside a simple green salad…it just feels so fancy, doesn’t it?
HOW TO MAKE A VEGAN TOMATO TART
The magic of this Vegan Tomato Tart is in the walnut pine nut crust spiked with Mediterranean herbs. The nuts stand in for a traditional buttery crust as well as a creamy, savory filling. You definitely get your daily dose of omega-3s with this tart!
Top the tart with an array of cherry tomatoes in a rainbow of hues. I picked up this gorgeous selection at the farmers market, and plan to enjoy them every week for as long as they’re available.
This recipe makes enough for one 9 inch tart or two 6 inch tarts.
Vegan Tomato Tart
This Vegan Tomato Tart is made with an herby walnut and pine nut crust, filled with a rich walnut cream and topped with a gorgeous array of cherry tomatoes.
Ingredients
For the crust:
- 1 1/2 cups walnuts
- 1/4 cup pine nuts
- 1/4 cup oats
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon fresh thyme chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
For the filling:
- 1 cup walnuts
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- Fresh basil leaves, for garnish
Instructions
- To make the crust, place the walnuts and pinenuts in a food processor and pulse for about 10 seconds. Add remaining crust ingredients and pulse to combine.
Press the crust into a 9 inch tart pan or two 6 inch tart pans and bake at 250 degrees for about 1 hour or until firm to the touch. Remove from oven and cool completely.
Combine all filling ingredients in a food processor and blend until a smooth, creamy consistency is reached. Add 1 tablespoon of additional water at a time if needed and pulse to reach desired consistency.
To assemble, spread filling into cooled crust and arrange tomatoes on top. Garnish with basil and refrigerate for at least 1 hour to allow tart to set.
Recipe Notes
This recipe makes enough for one 9 inch tart or two 6 inch tarts.
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Looks delicious! Going to need to use our fresh tomatoes for this. So excited to see it in my email from Bloglovin’:-)
Thanks Danielle! I didn’t know it showed up in Bloglovin’, thanks for telling me!
Looks lovely and would like to try it. However what is nutritional yeast and is it optional? Also , 250 degrees, centigrade? That seems excessive, especially in the heatwave we’ve been having.
Nutritional yeast is an ingredient that gives many vegan dishes a savory, cheesy flavor. It is optional here. And as far as temperature I live in the US so the oven temperature is 250 degrees F- or about 120 C according to google 🙂
what a beautiful tart – and I just love walnuts so want that crust – makes me look forward to summer!
Why thank you!
This is a really nice post looking so yummy thank you for sharing with us.
So glad you liked it!
These tarts are gorgeous! I love pinenuts so that crust sounds incredible!
Thanks so much Jess! The crust is delicious, it kind of reminds me of pizza crust!
Looks very tasty!!
http://Fatima8450.blogspot.com
Thank you so much!
I haven’t thought before that with tomato someone can perform art. It’s new & pleasant to see tomato art.
Thanks so much!
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