Vegan Roasted Tomato Tart

Jump to Recipe Print Recipe

This is a savory open-faced tart with an olive oil crust, a cashew cream base, and roasted tomatoes on top. It looks impressive and holds together well enough to serve at a dinner party or pack for lunch. The whole thing comes together in one bowl for the dough, one bowl for the cashew cream, and one sheet pan — that’s it.

The short version of why this works

Two things make this tart worth the effort. First, blind-baking the crust — weighting it down before adding any filling — is what keeps the bottom crisp instead of soggy. Skip it and you’ll get a pale, soft base that can’t hold the moisture from the tomatoes. Second, roasting the tomatoes cut-side up at high heat drives off enough water that they concentrate and caramelize rather than steam. That step is what gives them enough flavor to carry the whole tart. Everything else is assembly.

Substitutions that actually work

Cashews: If you can’t eat cashews, raw sunflower seeds work in the cream. Soak them the same way. The flavor is slightly earthier but still good under the tomatoes.
White miso: Any light miso works. Skip it entirely if you don’t have it — the nutritional yeast carries enough savory depth on its own.
Balsamic vinegar on the tomatoes: Red wine vinegar is a fine swap. It’s sharper, so use a little less.
Fresh thyme: Dried thyme works at about one-third the quantity. Dried oregano is also a reasonable substitute.
All-purpose flour: A 1:1 gluten-free baking flour blend works for the crust, though the texture will be a bit more crumbly. Press it into the pan rather than rolling if it cracks.

Keeping and reheating

The baked tart keeps in the fridge for up to 3 days, loosely covered. The crust softens overnight — that’s normal. To bring it back, reheat slices on a bare baking sheet in a 375°F oven for 8 to 10 minutes. A toaster oven works just as well and heats faster. Avoid the microwave; it makes the crust rubbery. Freezing the fully assembled baked tart is possible but not ideal — the cashew cream can turn grainy after thawing. If you want to prep ahead, freeze the blind-baked crust only (up to 1 month), then add the cream and tomatoes fresh before serving.

Troubleshooting

Crust shrank badly during blind-baking: The dough didn’t rest long enough before rolling. Next time, give it at least 20 minutes in the fridge. Also make sure you press the dough firmly into the corners of the pan before adding weights.
Cashew cream is grainy or lumpy: The cashews weren’t soaked long enough, or your blender isn’t powerful enough to finish the job. Blend for a full 2 minutes, scraping down the sides. Adding an extra teaspoon of water at a time while blending helps loosen it.
Tomatoes released too much liquid and made the tart wet: They needed more time in the oven, or they were sliced too thick. Pull them when the edges look visibly dry and slightly darkened — not just softened. Skip the garnish of fresh tomatoes on top after baking; it adds moisture and isn’t worth the extra dish.
Crust tastes bland: Olive oil crusts need adequate salt. If yours fell flat, the fix for next time is to season the dough more assertively — taste a small pinch of raw dough before baking and adjust.
Tart sticks to the pan: The pan wasn’t oiled well enough before pressing in the dough. Line the base with a round of parchment next time, or use a tart pan with a removable bottom.

Roasted Tomato Tart (Vegan)

Michelle Davis

Inspired by the sun-soaked markets of Provence, this vegan Roasted Tomato Tart layers jammy, balsamic-glossed tomatoes over a fragrant olive-oil crust and a silky cashew-lemon cream. Every bite balances sweet-roasted acidity, herbaceous lift, and crisp, shattering pastry—a centerpiece-worthy dish that transforms peak-season tomatoes into something truly elegant.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 57

Total Time 1 27

Course Main Course

Cuisine Mediterranean

Servings slices

Calories 397 kcal

Equipment

9-inch tart pan with removable bottom
Sheet pan
Parchment paper
Pie weights or dried beans
Mixing bowls
Measuring cups and spoons
Whisk
Rolling Pin
Blender or food processor
Microplane or zester
Cooling rack

Ingredients

For the Olive Oil Tart Crust:

1 ½ cups unbleached all-purpose flour prefer King Arthur for consistent protein
1 tsp fine sea salt
1 tsp dried thyme or 2 tsp (2 g) fresh thyme, finely chopped
¼ cup extra-virgin olive oil fruity, peppery; use a quality EVOO
5 tbsp ice-cold water start with 5 tbsp ; add up to 1 tbsp more if needed
1 tsp apple cider vinegar optional; tenderizes the crust

For the Roasted Tomatoes:

2 lb cherry or grape tomatoes, halved choose ripe, firm tomatoes; mix colors for contrast
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar aged balsamic adds sweetness
3 cloves garlic, minced freshly minced for best aroma
½ tsp kosher salt
¼ tsp freshly ground black pepper plus more to taste

For the Cashew-Lemon Cream:

¾ cup raw cashews soak in hot water 15 minutes; drain
2 tbsp nutritional yeast adds savory depth
1 tbsp fresh lemon juice plus 1/2 tsp zest
½ tsp finely grated lemon zest use organic lemons if possible
1 clove garlic use half if you prefer milder
1 tsp white miso paste optional; boosts umami
2 tbsp water plus more as needed to blend
1 tbsp extra-virgin olive oil
⅛ tsp kosher salt adjust to taste

To Finish:

1 tbsp capers, drained and patted dry or 8 Kalamata olives, pitted and sliced
2 tsp fresh thyme leaves or fresh oregano, chopped
¼ cup fresh basil leaves, torn for garnish
1 pinch red pepper flakes optional heat
1 pinch flaky sea salt such as Maldon, for finishing
⅛ tsp freshly ground black pepper for finishing
1 tsp extra-virgin olive oil for final drizzle

Instructions

Preheat and Prepare: Position a rack in the center of the oven and preheat to 400°F (200°C). Line a sheet pan with parchment. Lightly grease a 9-inch tart pan with a touch of olive oil.
Make the Crust: In a bowl, whisk together flour, sea salt, and dried thyme. In a measuring cup, whisk olive oil, 5 tbsp ice water, and apple cider vinegar. Pour into the flour and stir with a fork until the dough looks shaggy and holds when pressed—about 1–2 minutes. If dry, add up to 1 tbsp more cold water, a teaspoon at a time.
Rest Briefly: Gather the dough into a disk (do not over-knead). Cover and let rest 10 minutes at room temperature; this relaxes gluten for easier rolling. Meanwhile, proceed with the tomatoes (Step 4).
Roast the Tomatoes (25 minutes): On the prepared sheet pan, toss halved tomatoes with olive oil, balsamic, minced garlic, kosher salt, and black pepper. Arrange cut-sides up for concentrated roasting. Roast at 400°F (200°C) for 25 minutes, until edges wrinkle and juices thicken to a glossy glaze with jammy aroma.
Roll and Fit the Crust: On a lightly floured surface, roll the dough to a 12-inch circle, about 1/8-inch thick. Lift into the tart pan, pressing into the corners without stretching. Trim excess, then dock the base with a fork to prevent bubbling. Chill the lined pan 10 minutes for cleaner edges.
Blind-Bake the Crust (20 minutes total): Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes at 400°F (200°C). Carefully remove weights and parchment; bake 5 minutes more until the base looks dry and just lightly golden. Set on a cooling rack.
Make the Cashew-Lemon Cream: While the crust blind-bakes, blend soaked/drained cashews, nutritional yeast, lemon juice and zest, garlic, miso (if using), water, olive oil, and salt until very smooth and spreadable, scraping down as needed. Texture cue: it should be as thick as hummus; add 1–2 tsp water if the blender struggles. A food processor works too, though it will be slightly less silky.
Assemble: Spread the cashew cream evenly over the warm crust (it helps it adhere). Spoon the roasted tomatoes over, letting their reduced juices marbelize the surface. Scatter capers (or olives) and the chopped fresh thyme/oregano across the top.
Final Bake (12 minutes): Return the tart to the oven at 400°F (200°C) for 12 minutes to set the filling and meld flavors. You should see gentle bubbling at the edges and smell sweet, roasted acidity.
Rest and Finish: Cool on a rack for 10 minutes to allow clean slicing. Drizzle with a teaspoon of olive oil, finish with a pinch of flaky sea salt and black pepper, and shower with torn basil and a whisper of red pepper flakes if desired.
Slice and Serve: Remove the outer ring of the tart pan. Slice into 6 wedges; serve warm or at room temperature for peak flavor.

Notes

Michelle’s Tips:

Tomato Intensity: If your tomatoes are extra juicy, sprinkle them with a pinch of salt and let drain in a colander for 10 minutes before roasting to prevent sogginess.
Waterproof the Crust: For an extra barrier, brush the blind-baked crust with 1 tsp Dijon mustard before spreading the cashew cream.
No Cashews? Use 3/4 cup firm tofu, drained, plus 2 tbsp olive oil and 1 tbsp almond butter; blend with the remaining cream ingredients for a luscious tofu “ricotta.”
Gluten-Free: Substitute a cup-for-cup gluten-free flour blend; add 1–2 tbsp extra water if the dough looks crumbly.
Herb Swap: Basil scorches in high heat; add most after baking. Thyme and oregano can handle the oven and perfume the tart.
Make it Smoky: Add 1/4 tsp smoked paprika to the cashew cream for a subtle wood-fired note.
Faster Caramelized Onions: If adding an onion layer, slice 2 medium onions, sauté with 1 tbsp olive oil and a pinch of baking soda over medium heat, stirring, until deep golden in 12–15 minutes; spread under the tomatoes.

Serving Suggestions:

Plate a warm slice atop a peppery arugula salad lightly dressed with lemon and olive oil. Garnish the tart with torn basil, additional thyme leaves, and a drizzle of your best extra-virgin olive oil. The ideal slice is jewel-toned—ruby and gold tomatoes—on a pale-golden crust with crisp edges and a glossy, aromatic sheen. Pair with a chilled rosé-inspired mocktail: sparkling water, a splash of white grape juice, and crushed strawberries over ice.

Culinary Context:

This tart nods to Provençal sensibilities—think pissaladière’s flaky base and the Mediterranean’s devotion to ripe tomatoes and good olive oil—reimagined through a fully plant-based lens. I first baked a version of this on a late-summer afternoon when the market tomatoes were irresistible; the balsamic-roasted approach turned them jammy and unforgettable.

Optional Advanced Instructions:

Make-Ahead Dough: Prepare the crust up to 48 hours in advance; wrap well and refrigerate. Let stand 10 minutes before rolling.
Roast Tomatoes Ahead: Roast up to 2 days in advance and refrigerate; bring to room temp before assembling.
Parallel Workflow: While the dough rests and chills, roast tomatoes; while the crust blind-bakes, blend the cashew cream. This keeps total time efficient.
No Tart Pan? Make a free-form galette: roll into a 12-inch round, spread cream leaving a 2-inch border, mound roasted tomatoes, fold edges, and bake at 400°F (200°C) for 30–35 minutes.

Timing, Course & Cuisine:

Prep Time: 30 minutes (0 hours 30 minutes)
Cook Time: 57 minutes (0 hours 57 minutes) — 25 min roast + 20 min blind-bake + 12 min final bake
Total Time: 87 minutes (1 hour 27 minutes)
Course: Lunch, Dinner
Cuisine/Origin: Mediterranean / French (Provençal influence)

Nutrition

Calories: 397kcalCarbohydrates: 38gProtein: 9gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 732mgPotassium: 547mgFiber: 3gSugar: 5gVitamin A: 839IUVitamin C: 38mgCalcium: 42mgIron: 4mg

Keyword Dairy-Free, olive oil crust, Roasted Tomato Tart, savory tart, tomato, Vegan Tart

Tried this recipe?

FAQ

Can I make this tart ahead of time?

Yes — you can fully bake it up to a day ahead and refrigerate it. Reheat in a 375°F oven for 8 to 10 minutes before serving, or serve it at room temperature, which also works well.

Do I really need to soak the cashews?

Yes, unless you have a high-powered blender like a Vitamix. Unsoaked cashews in a standard blender will leave the cream gritty. A minimum of 2 hours in cold water is enough; overnight in the fridge is easier.

Can I use store-bought pastry dough instead of making the crust?

Yes. Look for a vegan puff pastry or shortcrust — many store-bought versions are accidentally vegan, but check the label for butter or lard. Puff pastry will give you a flakier, puffier result; roll the edges up slightly to contain the filling.

What kind of tomatoes work best?

Roma or plum tomatoes hold up best because they have less water than beefsteak varieties. Cherry tomatoes also work well and roast quickly. Whatever you use, drier and meatier is better than large and watery.

Is this tart gluten-free?

Not as written, but it can be. Swap the all-purpose flour in the crust for a 1:1 gluten-free baking blend and check that your miso and nutritional yeast are certified gluten-free, as cross-contamination can vary by brand.

What to cook next

TuckerFinderRecipes that fit your nutrition goalsFounding member · $29.99/yr →