Best 2 Plant Based Tomato Tart Recipes

Indulge in a symphony of flavors with our delectable plant-based tomato tart, a culinary masterpiece that caters to vegans, vegetarians, and all food enthusiasts. This savory dish features a flaky, golden-brown crust, a rich and tangy tomato filling, and a medley of aromatic herbs, capturing the essence of a classic tomato tart with a plant-based twist.

Our recipe includes variations to suit your dietary preferences, from a gluten-free crust option to a creamy cashew-based filling. With detailed instructions and beautiful images guiding you through the process, you'll create a stunning tart that's perfect for brunch, lunch, or dinner parties.

For those craving a burst of freshness, explore our vibrant summer tomato tart recipe, featuring a vibrant filling of heirloom tomatoes, basil, and a hint of garlic. For a touch of indulgence, try our sun-dried tomato and pesto tart, where sun-dried tomatoes and a flavorful pesto filling create a delightful combination.

If you're short on time, our quick and easy cherry tomato tart offers a convenient option, using cherry tomatoes and a simple herb filling for a speedy yet delicious meal. And for those who appreciate a touch of spice, our spicy tomato tart with harissa and feta adds a piquant kick, balancing the flavors with creamy feta cheese.

With this diverse selection of recipes, you'll have a plant-based tomato tart for every occasion. From the classic tomato tart to the more adventurous variations, each recipe promises a tantalizing experience that showcases the versatility and deliciousness of plant-based cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ANNA'S TOMATO TART

Anna's Tomato Tart image

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
Cool slightly, cut into squares, and serve warm or at room temperature.

HEIRLOOM TOMATO TART

Heirloom Tomato Tart image

Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Provided by Vallery Lomas

Categories brunch, dinner, pies and tarts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Tips:

Use ripe, juicy tomatoes: This will ensure that your tart has the best flavor.
Roast the tomatoes before using them: Roasting intensifies their flavor and makes them sweeter.
Use a good quality olive oil: This will also help to enhance the flavor of your tart.
Don't overmix the dough: Overmixing will make the dough tough.
Blind bake the tart crust before filling it: This will help to prevent the crust from becoming soggy.
Use a variety of herbs and spices: This will give your tart a complex flavor.
Serve the tart warm or at room temperature: This is when it is at its best.

Conclusion:

This plant-based tomato tart is a delicious and easy-to-make dish that is perfect for any occasion. It is made with simple, healthy ingredients and is packed with flavor. Whether you are a vegan, vegetarian, or simply looking for a healthier way to enjoy a classic dish, this tomato tart is sure to please.