Vegan Tomato Tart with Herbed Walnut and Pine Nut Crust

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.

Vegan Tomato Tart

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.

Vegan Tomato Tart

Healthy food can be so delicious if you commit to using fresh, vibrant ingredients.

But this tart. I mean….wow.

Vegan Tomato Tart

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.

Vegan Tomato Tart

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?

Vegan Tomato Tart

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

5 from 1 vote
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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.

Course Main Course
Cuisine Mediterranean
Keyword heirloom tomato, tart, vegan, walnut
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

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

  1. 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.
  2. 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.

  3. 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.

  4. 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.

Vegan Tomato Tart

 

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Comments

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  5. Lynne

    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.

    Reply
    1. Denisse Post author

      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 🙂

      Reply

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