Experience a symphony of summer flavors with this stunning vegan tomato tart. Creamy cashew and chickpea filling meets the tangy sweetness of heirloom tomatoes, all enhanced by a gentle jalapeno kick. The olive oil crust adds a delightful crispness, making this a healthy and unforgettable culinary creation.

Follow The Directions

01

Step

Submerge cashews in water for a minimum of 1 hour, or ideally, up to 8 hours for optimal creaminess. (1-8 hours)

02

Step

Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

03

Step

Drain the soaked cashews thoroughly. In a high-speed blender, combine the cashews, chickpeas, vegetable broth, seeded jalapeno, lemon juice, 1 tablespoon of olive oil, minced garlic, miso paste, salt, and pepper. Blend until the mixture is exceptionally smooth and creamy. Set aside to allow the flavors to fully meld. (10 minutes)

04

Step

Carefully place the vegan pie crust into an 11-inch tart pan. (If using a 9-inch pie crust, gently roll it out to fit the pan).

05

Step

Cover the pie crust with two layers of foil, ensuring it's well-secured. Fill the foil-lined crust with pie weights or dried beans to prevent puffing. Reduce the oven temperature to 400 degrees F (200 degrees C).

06

Step

Bake the pie crust in the preheated oven for 11 minutes. Then, carefully remove from the oven, and gently take away the foil and weights. (15 minutes)

07

Step

Brush the partially baked pie crust with 1 teaspoon of olive oil. Prick the bottom of the crust a few times with a fork. Continue baking for an additional 6 minutes, until lightly golden. Remove from the oven and let it cool completely. Reduce the oven temperature to 375 degrees F (190 degrees C). (10 minutes)

08

Step

Slice the heirloom tomatoes into 1/4-inch thick rounds, removing the seeds if desired. Cut the remaining jalapeno into thin rings. (10 minutes)

09

Step

Evenly spread the cashew mixture into the cooled, pre-baked pie crust. Arrange the tomato slices artfully on top, overlapping them as needed. Distribute the jalapeno rings evenly over the tomatoes. Drizzle the remaining olive oil over the tart. Sprinkle with sweet paprika and flaky sea salt. (15 minutes)

10

Step

Bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the tomatoes have begun to caramelize. Allow the tart to cool slightly before serving. (40 minutes)

For an extra layer of flavor, consider roasting the garlic before adding it to the cashew mixture. This will impart a sweeter, more mellow garlic flavor.
Feel free to experiment with different types of tomatoes. Yellow, orange, and even green heirloom varieties will add visual appeal and unique flavor notes.
If you prefer a milder flavor, remove the seeds and membranes from the jalapeno before blending or slicing.
The tart can be served warm, at room temperature, or even cold. It's perfect for a light lunch, a summer appetizer, or a sophisticated snack.