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
Scale
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
