Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)

Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)

What do ripe seasonal tomatoes remind you of? For me it’s sitting in the sun eating whole bowls of them, popping one after the other when I was a little girl. I have memories of sun, the sweet taste of tomatoes and endless summer days.

Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)


For the Tart base;
  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups Walnut meal – ground in a mini chopper/blender or grinder
  • 1 cup gluten free oat flour (or flour of choice)
  • 1/2 cup buckwheat flour
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk
To make the filling;
  • 1 cup cashews (soaked for at least 1 hour)
  • ¼ cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbs. dijon mustard
  • 4 cherry tomatoes sliced
  • 1/2 can organic Chickpeas drained
  • 1 tsp sea salt
  • Multi coloured heirloom cherry tomatoes – chopped in half
  • Drizzle olive oil
  • Sprinkle sea salt
  • Basil & Oregano


To make the filling;
  1. Add all the ingredients to your food processor then blitz until smooth and creamy.
To make the Tart base;
  1. Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  3. Greece a round loose bottom pie pan with oil. I used 25cm pan.
  4. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  5. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  6. Bake food for 10 minutes on Gas mark 4 for 10 minutes. Remove from the oven.
  7. Layer the filling mix across the bottom of the tart then add in the tomatoes. Press in a little.
  8. Drizzle with a little olive oil and sprinkle of sea salt
  9. Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.
  10. Allow to cool and then sprinkle on fresh basil & oregano.
    Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)

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