PLANT-BASED TOMATO TART

Plant-Based Tomato Tart image

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.

Provided by Buckwheat Queen

Time 2h20m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Soak the cashews in water for at least 1 hour, up to 8 hours.
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.)
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).
Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
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).
Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
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.
Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.7 g, Fat 23.7 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 417.9 mg, Sugar 4.9 g