Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)

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 decided to recreate 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 multi-coloured glory surrounded by the creamiest, cheesiest filling and held together by a nutty walnut base which has been baked with a good drizzle or two of a high quality olive oil, lots of fresh basil and oregano and cooked to perfection – creating summer in every mouthful and a dish that will make you want to pick up every last 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 a whole host of 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 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 and the sauce envelopes the main 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 gloopy, 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 final 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 feel free to 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. You can find out some more quick and helpful hacks in keeping your vegan dishes in tip-top shape when dining outside in this blog post here

If you like this recipe, why not give one of my other Summer Picnic Recipes a go?

My zero-waste, ‘throw-everything-in’ roasted vegetable and bean salsais the perfect salad for long summer days made complete with cauliflower and fennel. Why not level up the classic potato salad by swapping the traditional condiment for a zingy homemade tzatziki.

And for dessert nothing screams Summer than these deliciously zesty Elderflower Cupcakes with a tangy Lemon Frosting– I’ll take 3 please! 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  15 minutes preparation time
  40 minutes cook time


For the Tart base;

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups Walnut meal – ground in a mini chopper/blender or grinder
  • 1 cup gluten free oat flour (or flour of choice)
  • 1/2 cup buckwheat flour
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk

To make the filling;

  • 1 cup cashews (soaked for at least 1 hour)
  • ¼ cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbs. dijon mustard
  • 4 cherry tomatoes sliced
  • 1/2 can organic Chickpeas drained
  • 1 tsp sea salt


  • Multi coloured heirloom cherry tomatoes – chopped in half
  • Drizzle olive oil
  • Sprinkle sea salt
  • Basil & Oregano


To make the filling;

  1. Add all the ingredients to your food processor then blitz until smooth and creamy.

To make the Tart base;

  1. Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  3. Greece a round loose bottom pie pan with oil. I used 25cm pan.
  4. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  5. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  6. Bake food for 10 minutes on Gas mark 4 for 10 minutes. Remove from the oven.
  7. Layer the filling mix across the bottom of the tart then add in the tomatoes. Press in a little.
  8. Drizzle with a little olive oil and sprinkle of sea salt
  9. Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.
  10. Allow to cool and then sprinkle on fresh basil & oregano.


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  1. […] Heirloom Tomato Tart with a Walnut Base by Rebel Recipes […]

  2. Kali on February 10, 2021 at 3:14 pm

    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 on March 17, 2021 at 7:58 pm

      Hi Kali, I love that you use what you had on hand, very #FoodWasteFriendly! So glad you liked it – Niki xo

  3. […] Heirloom Tomato-tart with walnut-base fra Rebel Recipes  […]

  4. Maricel Avery on July 28, 2020 at 6:34 pm

    Do you know how many calories per serving? 🙂 Last question. Thank you!

    • Niki on August 1, 2020 at 10:41 am

      Hi Maricel
      So sorry I dont calculate the calories
      Niki x

  5. M. Avery on July 27, 2020 at 1:37 pm

    Is it ok if the cashews are salted?

    • Niki on July 28, 2020 at 8:53 am

      Hi there
      Better not salted, but you can wash salted if thats what you have.
      My best
      Niki x

      • M. Avery on July 29, 2020 at 8:56 pm

        thanks, it turned out so delicious!

        • Niki on August 1, 2020 at 10:46 am

          Oh fantastic to here!
          Niki xxx

  6. […] Parsnip and Rosemary SoupMain: Heirloom Tomato Tart with a Walnut BaseDessert: Blood Orange […]

  7. Charlie on June 17, 2020 at 7:53 pm

    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 on June 19, 2020 at 8:56 am

      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 on July 29, 2020 at 8:56 pm

        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 on August 1, 2020 at 10:46 am

          I would cook it completely and heat up.
          Hope it turned out OK?
          Niki xx

  8. […] Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free) […]

  9. Jo-anne on April 16, 2020 at 4:04 am

    I don’t have any cashews, only flaked almonds, would that work?

    • Niki on April 17, 2020 at 10:04 am

      Hi Jo- anne
      I haven’t tried but I that they would. Just make sure they are well blitzed
      Niki xxx

  10. […] Get the recipe. […]

  11. Sarah on February 15, 2020 at 2:53 pm

    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 on June 19, 2020 at 8:58 am

      Hi Sarah
      Oh Im not sure, you could add some more flour though.
      And wet your hands a little when pressing in.
      Niki xxx

  12. Jessica on December 21, 2019 at 12:14 pm

    I was wondering if I can substitute the buckwheat flour for any other gf flour?

    • Niki on December 28, 2019 at 7:52 am

      Hi Jessica
      Yes definitely, gf white or gram would work.
      Niki xxx

  13. Karen on November 26, 2019 at 5:43 am

    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 on December 5, 2019 at 1:16 am

      Hi Karen
      How about butter beans, would be delicious!
      Niki xxx

  14. Sandy S. on September 23, 2019 at 5:04 pm

    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 on September 23, 2019 at 10:11 pm

      Hi Sandy
      That’s fantastic news!!
      So so happy you enjoyed.
      Niki xxx

  15. Meg on September 12, 2019 at 2:28 pm

    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 on September 23, 2019 at 10:11 pm

      Hi Meg
      Amazing, couldn’t be happier you ejoyed.
      Niki xx

  16. Vivian Brady-Phillips on August 30, 2019 at 3:00 pm

    What size tart pan should I use? Looks delicious!

    • Niki on September 2, 2019 at 4:04 pm

      I used 25cm
      Niki xxx

  17. Elita on August 8, 2019 at 8:40 am

    Hi! Was wondering what size tart tin you used. Elita x

    • Niki on September 2, 2019 at 4:04 pm

      Hi Elita
      I used 25cm
      Niki xxx

  18. Ella on July 9, 2019 at 7:24 pm

    Hi, you mentioned soaking the cashew, is that just in water?

    • Niki on July 28, 2019 at 11:18 am

      Hi Ella
      yes sure is!
      Niki xx

  19. […] 12. Heirloom Tomato Tart With Walnut Base […]

  20. Suruchi Agrawal on April 1, 2019 at 5:08 am

    Is any substitute for nutritional yeast?? ( if not even vegan)

    • Niki on July 28, 2019 at 11:19 am

      Hi Suruchi
      You can just omit if you can’t find any.
      Niki xx

  21. Monica on March 30, 2019 at 7:01 pm

    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 on July 28, 2019 at 11:20 am

      I used 400g
      Much love
      Niki xx

  22. Nicole :) on March 4, 2019 at 12:13 pm

    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 on July 28, 2019 at 11:19 am

      Yes absolutely, hazelnuts are particularly nice. 🙂

  23. Stephanie on February 28, 2019 at 9:28 pm

    What size tart pan?

    • Niki on September 2, 2019 at 4:04 pm

      Hi Stephanie
      I used 25cm
      Niki xxx

  24. […] What do ripe seasonal tomatoes remind you of? For me it’s sitting in the sun eating whole bowls of them, popping one after the other when I was a little girl. I have memories of sun, the sweet taste of tomatoes and endless summer days. Via rebelrecipes.com […]

  25. Anna on October 15, 2018 at 3:46 am

    Wow looks super delicious. Do I have to blend the filling ingredients?

    • Niki on October 18, 2018 at 7:46 pm

      Hi Anna
      Yes you do
      Niki xx

  26. Yoanna on September 10, 2018 at 7:50 pm

    Oh this looks delicious and beautiful! I was wondering if the filling wasn’t too “heavy” with the cashews and chickpeas?

    • Niki on September 11, 2018 at 12:00 pm

      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

  27. Rebecca Dunsing on August 29, 2018 at 12:17 pm

    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 on August 29, 2018 at 10:42 pm

      Hi Rebecca
      Macadamias are just as good if that’s an options?

  28. Leila C on August 27, 2018 at 9:42 am

    Made for a family dinner yesterday and gobble up by all! It’s going into the favourite pile. Thank you!

    • Niki on August 27, 2018 at 10:05 am

      Hi Leila
      Fantastic news! Very happy.
      Much love,
      Niki xxx

  29. Shira on June 24, 2018 at 5:28 am

    Looks lovely!! If not interested in GF can I replace all the flours (walnut, oat, buckwheat) in all purpose flour?

    • Niki on June 24, 2018 at 8:20 am

      Hi Shira
      Yes absolutely! Will be delicious xx

  30. J on June 14, 2018 at 3:32 am

    This looks awesome! What would you suggest to pair it with for a dinner?

    • Niki on June 14, 2018 at 9:07 pm

      Hey Julie
      I would recommend a big salad or roast veg and some dips.
      Love, Niki xx

  31. Hayley on June 13, 2018 at 10:44 pm

    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 on June 14, 2018 at 9:03 pm

      Hey Hayley
      Yes it definitely would, just as delicious!
      Enjoy xx

  32. Natalie-Anne on June 12, 2018 at 11:48 am

    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 on June 12, 2018 at 6:15 pm

      Hi Natalie – Anne
      That’s amazing! I’m so happy.
      Love, Niki xx

  33. Rachel Smith on June 8, 2018 at 6:29 pm

    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 on June 9, 2018 at 1:24 pm

      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

  34. Jes on June 3, 2018 at 11:33 pm

    This looks awesome! Can’t wait to try. What would say the temperature should be for a standard oven?

    • Niki on June 8, 2018 at 1:17 pm

      Hi Jes
      So glad you like it!
      I would bake it it at 190C.
      Love, Niki xx

      • Luanne on June 13, 2018 at 10:15 pm

        Is this what you mean by gas mark 4? Thanks so much, looks terrific!

        • Niki on June 14, 2018 at 9:08 pm

          Thanks so much!
          Gas mark 4 is 180 c
          Love, Niki xx

  35. Nicole on June 2, 2018 at 11:06 pm

    What a fabulous recipe, I am always looking for “portable” vegan food. This will go into my picnic file! Thanks 😁

    • Niki on June 8, 2018 at 1:18 pm

      Hey Nicole
      Amazing, this would be perfect!
      Much love, Niki xx

  36. Ela on June 2, 2018 at 10:01 pm

    Looking forward to trying your mouthwatering recipe!

    • Niki on June 8, 2018 at 1:18 pm

      Thank you Ela xx

  37. Michele on June 2, 2018 at 12:45 am

    This recipe is very original.
    Looking forward to trying it!
    Thanks for sharing 🙂

    • Niki on June 2, 2018 at 5:24 am

      My pleasure! Thank you Michelle xx

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