Plant-Based Tomato Tart

Description :

A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.

Ingredient :

  • 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

Direction :

  1. Soak the cashews in water for at least 1 hour, up to 8 hours.

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. 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.

  4. 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.)

  5. 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).

  6. Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.

  7. 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).

  8. Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.

  9. 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.

  10. Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

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