When life gives you tomatoes, make a tart. Especially when it’s heirloom tomatoes.
Combine sweet and colorful tomatoes with a tangy basil cashew cream and you get an insanely good tart! Seriously guys, this is a must try!
This savory tart has a thick layer of basil cashew cream cheese on the bottom of the gluten-free crust and is topped with roasted heirloom tomatoes. After a quick debate, we figured this tart is really best when served cold. While it’s delicious hot, I find the basil cashew cream really shines when it’s fresh, with a tangier, and more pronounced basil flavor.
The recipe starts with the cashew cream. Soak cashews overnight, drain and blend with garlic, nutritional yeast, white vinegar, and fresh basil leaves. To keep things simple the cream is not cultured but made tangy and cheesy thanks to the addition of the vinegar and the nutritional yeast. I also added some white miso for some sweetness and umami. If you don’t have miso you can omit it, it’s not essential to the recipe.
The crust relies on a mix of almond flour, brown rice flour, potato and tapioca starch. If you don’t mind the gluten, then just use your favorite pie crust. For this specific crust, you want to pre-bake it for about 18 minutes before adding the filling.
Once the crust is half-baked, let cool a few minutes before pouring and spreading a thick layer of cashew cream in the bottom.
Finally, top with sliced tomatoes, drizzle with olive oil and bake for about 30 minutes. Heirloom tomatoes are perfect for this recipe as they don’t release too much juice and are usually sweeter than regular ones. Oh, and try to get the sweetest tomatoes you can get your hands on. Since tomato season has started it shouldn’t be too difficult, summer tomatoes are always the best!
If you are looking for a delicious starter (or entrée!), this tomato tart won’t disappoint, the soft and creamy basil cashew cream pairs very welll with the sweet roasted tomatoes. And if you want to get extra fancy, a drizzle of maple syrup on top is amazing, just saying.
Let me know in the comments if you try this recipe!
Basil Cashew Cream Cheese
- 2 cups (300g) raw cashews, soaked overnight
- 1/3 cup (78ml) water
- 2 tbsp (30ml) white rice vinegar
- 1 tsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp white miso (optional)
- 1/4 tsp salt
- 7–8 fresh basil leaves
- 1/2 cup (65g) brown rice flour
- 1/2 cup (50g) almond flour
- 1/3 cup (51g) potato starch
- 1/3 cup (41g) tapioca starch
- 3/4 tsp guar gum
- 1/2 tsp salt
- 2 and 1/2 tbsp (37ml) coconut oil, at room temperature (soft but not melted)
- 6 tbsp (90ml) cold water
- 2–3 heirloom tomatoes (or use regular tomatoes), sliced
- for topping: fresh basil leaves, toasted pine nuts, hemp seeds
- Drain the soaked cashews and place them in a blender. Add the water, white rice vinegar, nutritional yeast, garlic powder, white miso, salt, and fresh basil leaves. Blend on high-speed, scraping down the sides from time to time until smooth and creamy. Transfer to a small bowl, cover with plastic film to touch and set aside while you prepare the crust.
- Preheat oven to 350°F (175°C). Lightly great a 10-inch tart tin or dish and line it with parchment paper. (Greasing first helps the parchment paper stick to the dish).
- In a large mixing bowl, whisk together the brown rice flour, almond flour, potato starch, tapioca starch, guar gum, and salt.
- Add the coconut oil and cold water and mix using a wooden spoon at first, and then with your hands when it’s starting to form a dough.
- Transfer the dough to the prepared pan. Using a flat-bottomed glass covered with parchment paper, press the dough evenly into the pan. Use your hands to press it on the sides. Alternatively, you can place the dough between two sheets of parchment paper, then use a rolling pin to roll out the dough into an approximately 12-inch round. Remove the top layer of parchment paper and place the tart pan upside down in the center of the dough. Grab the parchment paper and the tart pan and quickly flip it. Since the dough is gluten-free it might slightly crack, in this case: just press more dough with your fingers to close the cracks.
- Prick the bottom of the crust with a fork to prevent it from cracking and bake for 18 minutes.
- Remove the crust from the oven and let cool 15-20 minutes. Pour the basil cashew cream into the prepared crust and spread it evenly using a spoon. Top with the sliced tomatoes, a drizzle of olive oil, and bake for another 30 minutes.
- Remove from the oven and let cool 5-7 minutes before serving, or if you want to serve it cold, let cool completely and chill in the refrigerator 3-4 hours. Personally, I prefer the tart cold as the cashew cream tastes even better when fresh.
- The tomato tart will keep for up to 4 days in the refrigerator.
If you don’t want to make this recipe gluten-free, use your favorite pie crust recipe and don’t pre-bake the crust.
- Serving Size: 1 Slice
- Calories: 367
- Sugar: 3.3g
- Fat: 24.1g
- Carbohydrates: 34.9g
- Fiber: 2.9g
- Protein: 8.2g