A rustic tomato tart is arguably the most delicious, fancy-pants way to enjoy summer’s best tomatoes. Savory, juicy tomatoes layered with lots of herbs and creamy cashew ‘ricotta’, enveloped in a crisp, flaky crust. It is the pièce de résistance of harvest season.
There was a time not long ago when I was perfectly content to dump a stick of butter, two cups of cheese, and even bacon into a tomato tart (or “galette”) – it’s astounding how my preferences in cooking have evolved.
This summer, I was keen on developing the perfect vegan tomato tart, complete with a “cheesy” component and flaky homemade crust. And here she is!
This tart is hearty enough to be the centerpiece of a meal, if served with a crunchy green salad and a bottle of dry white wine. It’s equally delicious eaten cold, snuck piece by piece from the fridge throughout the day, which is how I sustained myself for several days straight while testing this recipe. (No regrets!)
About This Vegan Pastry Crust
Unlike traditional butter-based pastry dough, this vegan version is made with refined coconut oil – i.e. the type that doesn’t smell like coconut.
Making and rolling out a homemade pastry crust isn’t the easiest of kitchen tasks, but it’s also not rocket science. It does require a little TLC and some practice to get the technique down, so just be patient with yourself.
The temperature of the oil is super important here. As you may know, coconut oil is solid and opaque at colder temps, and clear and pourable when warmed. For this tart dough, you want it to be solid enough to be scoopable (the texture of room temperature butter), but not frozen solid either.
If your oil is entirely liquid, measure it out and place it in the freezer for up to 15 minutes until it’s opaque and scoopable.
When rolling out the dough and assembling the tart, work quickly – if the dough becomes too warm (whether from your hands or the temperature of your kitchen), it will get sticky and goopy and you do not want that.
If your dough starts to feel wet or sticky at any point while you’re rolling it out, put it back in the fridge for a few minutes.
Sometimes I find it easier to roll pastry dough between two sheets of parchment paper, while sometimes it’s easier without the top sheet of parchment. Try both ways to see what works best for you.
If you prefer a shortcut to this vegan tomato tart, use frozen store-bought puff pastry. Pepperidge Farm brand is plant-based and available in most supermarkets.
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Vegan Tomato Tart with Cashew Ricotta
(1 votes, average: 5.00 out of 5)
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- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan tomato tart – with creamy cashew ‘ricotta’ and a homemade coconut oil crust – is a delicious way to enjoy summer’s best tomatoes.
Ingredients
For the Cashew Ricotta
- 1 cup raw cashews
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons white miso
- ¼ teaspoon fine sea salt
- 2 to 4 tablespoons filtered water
For the Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, at a scoopable consistency (See Note)
- 1/2 cup ice water
For the Filling
- 2 large heirloom or vine tomatoes, or 3–4 plum tomatoes, thinly sliced
- About 6 large basil leaves, cut into thin ribbons
- 2 teaspoons Herbes de Provence, Italian seasoning, dried oregano, or dried thyme
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
Instructions
- Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Meanwhile, make the dough. In a large bowl, whisk together the flour and salt. Add the oil and incorporate by mashing it into the flour with a fork until the coconut oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the ice water while tossing the mixture with the fork. The dough will appear dry and shaggy, but don’t worry – just mix lightly until the water is incorporated.
- Turn the dough out onto a lightly floured surface. Working quickly, gather the dough and knead it a few times to shape it into a disc, being careful not to overwork the dough. Wrap the disc in plastic and refrigerate for 20 to 30 minutes (or up to several days, if making in advance). Dont worry if the dough seems too dry or shaggy at this point – it will hydrate fully while resting in the fridge.
- Preheat the oven to 375ºF.
- Meanwhile, finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the garlic, lemon juice, miso, and salt. Pulse until everything is broken down and the mixture is homogeneous but not yet smooth, adding the water as needed to help the mixture come together (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. Set aside.
- Unwrap the dough onto a sheet of parchment paper and roll it out into a 1/3-inch-thick rectangular-ish shape. (If it’s sticking to the rolling pin, lightly dust it with flour. If the dough is cracking, it’s too cold – let it sit at room temp for a few minutes before continuing to roll.) Transfer the dough with the parchment onto a baking sheet. Refrigerate for 5 minutes.
- Assemble the tart. Spread the ricotta on the dough in an even layer, leaving a 2-inch border. Layer on half of the tomatoes, the basil, and the rest of the tomatoes. Season with the dry herbs, flaky salt, and pepper. Fold the outside border over the fillings. Lightly drizzle the tomatoes with oil.
- Bake until the tomatoes are a little shriveled up and the crust is lightly golden, about 40 minutes. Cool for at least 15 minutes before slicing.
Notes
If your oil is entirely liquid, measure it out and place it in the freezer for up to 15 minutes until it’s opaque and scoopable.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 350
Keywords: vegan, tomato, tart, galette, cashew ricotta
