What do fresh off the vine, ripe seasonal tomatoes remind you of?
For me, it’s sitting in the sun eating whole bowls of them–popping one after the other into my mouth when I was a little girl; I still do this now.
It brings back memories of the warming sun, the sweet taste of those plump little morsels and endless summer days.
So, as it’s the first of June today and the sun is shining through my window creating nothing but smiles across my day, I recreated that memory in a gorgeous tart based dish, and I’m so happy with the result.
It encapsulates the heirloom tomatoes in all their scented and multicoloured glory surrounded by the creamiest, cheesiest filling and held together by a nutty walnut base. The base has been baked with a good drizzle or two of a high quality olive oil, lots of fresh basil and oregano.
It has been cooked to perfection–creating summer in every mouthful and a dish that will make you want to pick up every crumb.
Heirloom tomatoes are the closely related and underdog cousin of the traditional tom but, in my honest opinion, completely trump the hybrid variety in taste, texture, and style.
Ranging from blush pink to green zebra striped and even white and black variants, heirloom tomatoes bring many flavour profiles to a dish from adding saltiness, sweetness, smokiness and more.
Completely different from your average red you find in the supermarket, heirloom offspring are best found at local farmers’ markets and small artisan shops, and their fragrant and complex compounds may just be your best to find all summer.
It’s best to grab a bunch of different shapes and sizes and savour them raw to understand what they bring to a dish. Let each one burst in your mouth, allowing your palate to understand their individual narrative and combine gems for a flavour explosion like no other.
These tomatoes are super versatile from topping on toast, turning into gazpacho or layering with other seasonal finds. They are happy to take a backseat and help others shine, or take centre stage themselves.
When paired with the right ingredients, they are truly magical.
And, for me, nothing works better than pairing their ultimate sunshine sweetness with a creamy sauce and nutty base.
The walnut crust adds flavour and texture to the soft filling. The sauce envelopes the key ingredients, adding another depth to the dish, which works perfectly on its own or served with a fresh light salad or roasted vegetables–with lots of dips on the side.
Can’t get your hands on cashews, or not a fan? You can make a macadamia sauce that is just as creamy and delicious as the original – just swap the nut out and follow the recipe exactly.
And don’t worry if you think the chickpeas are going to make the sauce heavy and gloppy, they actually bring a lightness to the sauce that you’re unable to achieve with just the nuts alone.
And while we are talking nuts – hazelnuts also work very well for the base of the tart if walnuts aren’t your jam.
It just adds a sweeter note to the base. Or even buy a ready-made crust if you aren’t feeling confident. Although this is one of the simplest bases to make, so is a great starting point in your baking journey.
I use a combination of Gluten Free flours to make this base suitable for those with a gluten intolerance, but use your normal flour favourite instead.
If you are looking to take this tart to work, to an external event, or just want to enjoy on a long summer walk, avoid packing it in containers that can cause the tart to sweat.
Try wrapping in string/twine and newspaper, or transfer in their tins or dishes with a tea-towel wrapped lightly around them.
I hope you enjoy the recipe, love, Niki xx
Margie C
This looks fabulous! Can you freeze it after it’s cooled? Have a busy time coming up so looking for make ahead dinners as guests coming.
Niki
Hi Margie
I haven’t tried.
Let me know if you do
xx
Kali
This recipe was fantastic. I did a different recipe for the base as I didnt have walnuts but the filling was PHENOMENAL. A new favourite at our household. Thank you!
Niki
Hi Kali, I love that you use what you had on hand, very #FoodWasteFriendly! So glad you liked it – Niki xo
Holly
I’m planning to make this for Christmas morning. If I make it the day before, then reheat in the oven on Christmas morning, do you think it will seem fresh or dried out?
Niki
Hi Holly
Should be great xx
Jane
I have made this twice now. It’s a great tart for a light lunch or picnic. Thank you for sharing!!
Maricel Avery
Do you know how many calories per serving? 🙂 Last question. Thank you!
Niki
Hi Maricel
So sorry I dont calculate the calories
Niki x
M. Avery
Is it ok if the cashews are salted?
Niki
Hi there
Better not salted, but you can wash salted if thats what you have.
My best
Niki x
M. Avery
thanks, it turned out so delicious!
Niki
Oh fantastic to here!
Love
Niki xxx
Charlie
It looks delicious! Can I make this the day before I plan to serve it and then just heat up?
If not are there any vegan recipes you can recommend for that purpose.
Don’t want to have to do more than just chuck something in the oven on the day!
Niki
Hi Charlie
You can definitely do that. I would add a little oil to the top.
Other good ones – my layered lentil and squash bake or my aubergine stacks.
Much love
Niki xxxx
M. Avery
Hi Niki, for making the day before, and serving the next day…. Would you fully cook the day before, i.e. the 25 minutes? How would you heat up the next day and what temp/how long? It is delicious and I can’t wait to show it off to my friends.
Niki
I would cook it completely and heat up.
Hope it turned out OK?
Love
Niki xx
Jo-anne
I don’t have any cashews, only flaked almonds, would that work?
Niki
Hi Jo- anne
I haven’t tried but I that they would. Just make sure they are well blitzed
Love
Niki xxx
Sarah
My crust came out so sticky – I couldn’t spread it at all. It stuck to my fingers, the spoon, everything. What did I do wrong?
Niki
Hi Sarah
Oh Im not sure, you could add some more flour though.
And wet your hands a little when pressing in.
Love
Niki xxx
Jessica
I was wondering if I can substitute the buckwheat flour for any other gf flour?
Niki
Hi Jessica
Yes definitely, gf white or gram would work.
Love
Niki xxx
Karen
Just wondering If there is anything I can substiute for the chickpeas. I would love to make this for a lunch but my friend is allergic to chickpeas
Niki
Hi Karen
How about butter beans, would be delicious!
Love
Niki xxx
Sandy S.
This was amazing!!!! I am not a cook who likes challenging recipes, but this one looked so “doable” and it was! I didn’t make the crust, but use a store bought rolled up crust instead. I best your crust is amazing, but like I said… I need easy. That said, the tart was AMAZING! And easy!! I used all sungold tomatoes, which are my fav cherry tomato. I would have liked to have had a red tomato for contrast, but I’m not complaining. Thank you so much for this recipe! It’s going to be a staple for me!
Niki
Hi Sandy
That’s fantastic news!!
So so happy you enjoyed.
Love
Niki xxx
Meg
We made this beautiful recipe last night with the surplus of garden tomatoes popping off here in Oregon right now. It was wonderful- thank you! The crust is perfect with good savory notes, and the filling was really fantastic. I like using the chickpeas and cashews together to make it creamy and thick without being too heavy. The dijon+nooch+lemon combo pairs really well with the tomato. Look forward to trying more of your recipes in the future!
Niki
Hi Meg
Amazing, couldn’t be happier you ejoyed.
Love
Niki xx
Vivian Brady-Phillips
What size tart pan should I use? Looks delicious!
Niki
I used 25cm
Love
Niki xxx
Elita
Hi! Was wondering what size tart tin you used. Elita x
Niki
Hi Elita
I used 25cm
Love
Niki xxx
Ella
Hi, you mentioned soaking the cashew, is that just in water?
Niki
Hi Ella
yes sure is!
Love
Niki xx
Suruchi Agrawal
Is any substitute for nutritional yeast?? ( if not even vegan)
Niki
Hi Suruchi
You can just omit if you can’t find any.
Love
Niki xx
Monica
What size can of chickpeas. Here in Canada we have 2 sizes that our very different. I’m guessing it’s the smaller can…
Niki
I used 400g
Much love
Niki xx
Nicole :)
I was wondering if there was a different nut to use in replacement of the walnuts.
This looks so delicious thanks for sharing it!
Niki
Yes absolutely, hazelnuts are particularly nice. 🙂
Stephanie
What size tart pan?
Niki
Hi Stephanie
I used 25cm
Love
Niki xxx
Anna
Wow looks super delicious. Do I have to blend the filling ingredients?
Niki
Hi Anna
Yes you do
Best
Niki xx
Yoanna
Oh this looks delicious and beautiful! I was wondering if the filling wasn’t too “heavy” with the cashews and chickpeas?
Niki
Hi Yoanna
Thank you.
The chickpeas actually make the tart much lighter than you think. Many use just cashews Waugh is much heavier.
Much love
Niki x
Rebecca Dunsing
Gorgeous! I was curious – any comparable substitute for the cashews? Husband is allergic to them – I know they add a wonderful creaminess but have you found anything else that could be used in it’s place?
Niki
Hi Rebecca
Macadamias are just as good if that’s an options?
Xx
Leila C
Made for a family dinner yesterday and gobble up by all! It’s going into the favourite pile. Thank you!
Niki
Hi Leila
Fantastic news! Very happy.
Much love,
Niki xxx
Shira
Looks lovely!! If not interested in GF can I replace all the flours (walnut, oat, buckwheat) in all purpose flour?
Thanks!
Niki
Hi Shira
Yes absolutely! Will be delicious xx
J
This looks awesome! What would you suggest to pair it with for a dinner?
Niki
Hey Julie
I would recommend a big salad or roast veg and some dips.
Love, Niki xx
Hayley
This tart looks delicious, as i cannot eat tomatoes I was going to sub out for perhaps some peas and asparagus and wondeted of the filling would work without the blended cherry tomatoes?
Niki
Hey Hayley
Yes it definitely would, just as delicious!
Enjoy xx
Natalie-Anne
Made this last night and tasted truly delicious! And looked beautiful too! Such a great recipe, easy to follow and turned out perfectly, thank you!
Niki
Hi Natalie – Anne
That’s amazing! I’m so happy.
Love, Niki xx
Rachel Smith
Oh wow, what a recipe Niki!! The second I saw this I rushed out and bought the ingredients and have just made it. It tastes every bit as good as it looks! Thank you for sharing these beautiful recipes, you are my go-to blogger for deliciously vibrant recipes xx
Niki
Hi Rachel!
That’s just made my day!! So kind x
Can’t tell you how happy it makes me that you like it!
Much love, Niki xx
Jes
This looks awesome! Can’t wait to try. What would say the temperature should be for a standard oven?
Niki
Hi Jes
So glad you like it!
I would bake it it at 190C.
Love, Niki xx
Luanne
Is this what you mean by gas mark 4? Thanks so much, looks terrific!
Niki
Thanks so much!
Gas mark 4 is 180 c
Love, Niki xx
Nicole
What a fabulous recipe, I am always looking for “portable” vegan food. This will go into my picnic file! Thanks
Niki
Hey Nicole
Amazing, this would be perfect!
Much love, Niki xx
Ela
Looking forward to trying your mouthwatering recipe!
Niki
Fantastic!
Thank you Ela xx
Michele
This recipe is very original.
Looking forward to trying it!
Thanks for sharing 🙂
Niki
My pleasure! Thank you Michelle xx