This tart is just so adorable (only I would refer to food as adorable). And tomatoes are especially pretty this time of the year. But ugly tomatoes are my world. Especially when my farm sells ten pound cases of what they call “2nd tomatoes” for just $10. These overlooked tomatoes tend to be a bit bruised, misshapen and freaky colors. And I honestly think they taste even more delicious. I tend to be stingy when it comes to buying tomatoes, because they’re so pricey any other time of the year. And when I can get them at this great price, I go absolutely crazy. Everything has tomatoes in it in my house come July. Tomato sauce! Pizza! Soup! Cereal! (seriously, it may happen one day). Anything at all, throw in a few red (or yellow) fruits and get an instant boost of deliciousness.
This tart is one I’ve made almost every year. What makes it a “tart” I’m not sure, but it sounded fancier than “tomato pie”. I recently read a recipe over at Rachel in Veganland though, that included a creamy cashew layer to the tart, and it made it that much yummier. She adds new recipes more frequently than any other blogger I know, so definitely check her out!
1 organic vegan pie crust
About 1 1/2 lbs tomatoes (like 5 or 6 depending on the size)
1 cup fresh basil
1 1/2 cup fresh baby spinach
1 small yellow onion, chopped
1/2 cup raw cashews, soaked for an hour
1/4 cup red wine
1/4 cup almond milk
Juice and zest of 1 lemon
3 cloves garlic, minced
2 tsp nutritional yeast
1/2 tsp fresh thyme
Salt and pepper to taste
- Preheat oven to 350 degrees
- Saute onions in olive oil in a skillet over medium high heat for about 7-8 minutes
- Add red wine, spinach and garlic and cook for another minute or two, or until spinach is wilted
- Pour mix into the bottom of the pie crust
- Pulse cashews, lemon juice, almond milk, thyme, salt, pepper and nutritional yeast in a food processor until smooth
- Layer half the tomatoes on top of onion.spinach layer
- Layer basil leaves on top of that layer
- Pour cashew mix over basil, then top with the remaining tomatoes
- Top with more chopped basil and black pepper
- Bake at 350 degrees for about 35 minutes
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Yum! You and I are on the same page, tomato-wise. I’ve been wanting to make a tomato tart recently but wasn’t sure how to veganize it. Thanks for sharing!
You’re always reading my vegan mind! 😉 Super easy meal-You could probably just throw the tomatoes and basil in a pie crust and it would be just as perfect that way!
It’s so nice to see many folks vegan-izing the tomato pie. I’d never heard of traditional tomato pie until I was already non-dairy and it was so sad. I saw a recipe for it on NPR where you squish a PILE of shredded cheese and mayo on top…..the pictures made me drool and yearn for cheese again, but I just decided I had to accept it: no tomato pie for me. I am going to try this for sure and maybe attempt to involve veganiase somehow. Thanks!
YUM, including vegan mayo sounds DELISH!