This Heirloom Tomato Tart is too pretty not to make!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust is healthier, while store-bought saves time.

fresh basil

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

Preheat the oven to 350°F.

Add almond flour, gluten-free flour, tapioca starch, and a pinch of salt to a bowl and whisk until combined.

Add melted coconut oil and a few tablespoons of cold water to the dry ingredients and stir to combine until it forms a dough.

If the dough is too dry, add more water one tablespoon at a time until it sticks together.

Grease the tart pan with coconut oil, ensuring to cover the edges for easy removal.

Press the tart dough into the pan to fill it up evenly.

Place the tart crust in the freezer to set.

In a food processor, combine soaked cashews, lemon, olive oil, water, nutritional yeast, salt, garlic powder, and black pepper, and pulse until smooth.

Scrape down the sides of the food processor if needed, then add fresh basil leaves and pulse until just combined.

Bake the tart crust for about 15 to 20 minutes until firm and lightly golden.

Slice the heirloom tomatoes for topping the tart.

Once the tart crust is ready, fill it with the cashew ricotta.

Layer the heirloom tomato slices on top of the cashew ricotta.

Bake the tart for an additional 10 to 15 minutes.

Finish the tart with fresh basil leaves and maldon sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens