Roasted Tomato Tart (Vegan)
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.
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
Tried this recipe?Rate this recipe !
