Vegan Tomato Tart
This tomato tart from our friends at Deliciously Legal is super easy to make and has the taste of summer written all over it. To top it off, it doesn’t even involve baking – perfect for when you have a few days of really hot weather and don’t want to be heating up the kitchen.
You can also make this tart a day head of time if you like but don’t prepare the tomatoes until the day.
Enjoy!
Ingredients
PINE NUT CRUST
100 g pine nuts toasted
180 g almond meal
2 tbsp nutritional yeast flakes
80 g ghee
1/2 tsp pink himalayan salt
1 large garlic clove crushed
VEGAN CHEESE FILLING
250 g macadamia nuts soaked for 4 hours and drained
5 tbsp nutritional yeast flakes
80 g purified coconut oil
1 tsp lemon juice or apple cider vinegar
1/2 tsp maple syrup
100 ml filtered water
pink himalayan salt
TOPPINGS
fresh organic tomatoes
1 handful basil leaves
extra virgin olive oil
balsamic vinegar
Method
- Prepare a tart tin by greasing with oil.To make the crust place all ingredients except the fat into a food processor. Blitz until fine bread crumbs form. Pour into a bowl and add the fat. Using your hands mix until dough comes together. Press gently into prepare tin and place in the freezer.
- To make the cheese place all ingredients into a high-speed blender. Blend until very smooth. Pour mixture over crust and place the fridge for 2 hrs or overnight. Can be made a day ahead.
- To serve top tart with lots of basil leaves and tomatoes. Drizzle with olive oil and balsamic, sprinkle with pink himalayan salt.
- Enjoy!