I came across a recipe for a delicious rustic tomato tart on the New York Times Cooking website and I knew I wanted to try a vegan version of it. The tomatoes right now are so incredibly sweet and the vibrant colors of the heirloom variety are a treat for the eyes!
The original recipe called for Creme Fraiche, ricotta and pesto, which typically all contain dairy. I used a vegan plan unsweetened almond milk yogurt in place of the Creme Fraice (you can use vegan sour cream that is thinned out with a little water as well). I made my favorite cashew ricotta and created a vegan pesto using nutritional yeast instead of parmesan.
I used a puff pastry for the base, but you can easily use pizza dough as well. The end result is a totally satisfying tart that pairs perfectly with a simple salad for a farm to table dinner!
I also used this recipe to create my first stop motion recipe animation that shows the whole process – check it out on my Instagram here. Although it was a lot of work, and I threw a few tantrums in the process, it was fun and I can’t wait to experiment with more of these!
1 sheet puff pastry, thawed 3 tbsp plain unsweetened vegan yogurt (I used Kite Hill almond milk yogurt) 3-4 heirloom tomatoes, sliced 1/4 small red onion, sliced 1 banana pepper, sliced (optional - can use a regular green or red bell pepper too) 6-7 fresh basil leaves FOR CASHEW RICOTTA: 3/4 raw cashews, soaked for 3 hours and drained 3 Tbsp water Juice from 1/2 lemon 1/2 Tbsp nutritional yeast 1 small garlic clove A dash of onion powder Dash of pepper 1/4 tsp each of dried oregano and dried basil FOR PESTO: 1 cup fresh basil 2 tsp lemon juice 1 clove garlic 1 tsp nutritional yeast 1 Tbsp pine nuts 4 Tbsp extra virgin olive oil 1/4 tsp salt 1 tsp white wine vinegar
Ingredients
Instructions
