How to Make Plant-Based Tomato Tart - A Step-by-Step Guide

Tomatoes are a versatile ingredient in the kitchen, and can be used in a wide variety of recipes. They are not only delicious, but also packed with nutrients and health benefits. One tasty way to enjoy the goodness of tomatoes is in a plant-based tomato tart. This savory dish is perfect for lunch, dinner, or as a side dish, and is sure to please even the pickiest of eaters. In this recipe, we'll show you how to make a delectable tomato tart using only plant-based ingredients, making it suitab...

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Ingredients

  • 1 cup raw cashews
  • 1 cup cooked chickpeas, drained
  • ¼ cup vegetable broth
  • 1 fresh jalapeno pepper, seeded
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 1 teaspoon miso paste
  • salt and freshly ground black pepper to taste
  • 1 9-inch vegan pie crust
  • 3 medium heirloom tomatoes
  • 1 large fresh jalapeno chile
  • 1 teaspoon paprika
  • ¼ teaspoon flaky salt

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 4
  • Yield: 1 tart

  • Soak the cashews in water for at least 1 hour, up to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
  • Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
  • Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
  • Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
  • Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
  • Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
  • Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
  • Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
  • Nutrition

    357 cal.

    • Total Fat: 24g
    • Saturated Fat: 4g
    • Sodium: 418mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 21mg
    • Calcium: 50mg
    • Iron: 3mg
    • Potassium: 559mg