The Vegan Heirloom Tomato Tart of Your Dreams

No comments

This is the perfect main dish to show off the gems of the summer season: heirloom tomatoes. Whether you’re serving up brunch, lunch, or dinner — this tomato tart is a showstopper. Plus, it’s super easy to make and will taste like you were working away in the kitchen for hours!

So break out your food processor (or blender) and let’s get started.

I added organic pressed pansies from Alchemy Farms for a little extra oomph!

INGREDIENTS

FILLING

  • 16-ounces fermented, organic, non-GMO, extra firm tofu (or whatever tofu you prefer), drained and diced for easy blending
  • 2 tablespoons EVOO
  • 2 tablespoons tapioca or potato starch
  • 3 garlic cloves
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Celtic sea salt
  • 1 teaspoon Italian seasoning
  • 3 cups of heirloom (or other variety) or tomatoes, sliced
  • Fresh basil to garnish

CRUST

Note: I was a lazy bish and purchased a store-bought gluten-free crust. However, there are TONS (literally millions) of homemade pie crust recipes online, so feel free to either buy your crust like me — or be a Betty Baker and make your own!


INSTRUCTIONS

  1. Pre-heat your oven to 355*F.
  2. Blend all ingredients together in a food processor or blender until smooth. The consistency should be thick and creamy when blended.
  3. Scoop all of the filling into the pie crust and smooth out using the back of a spoon.
  4. Layer the tomatoes to cover the top of the tofu filling.
  5. Brush with a bit of olive oil so the crust and the tomatoes do not burn.
  6. Bake 50-60 minutes.
  7. Garnish with fresh basil and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s