Go Back

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
Calories 350 kcal


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


  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.

Recipe Notes

This recipe makes enough for one 9 inch tart or two 6 inch tarts.