Heirloom Tomato Tart with a Walnut Base (Gluten Free)

A stunner of a summer tomato tart! Bursting with flavour and makes the perfect centrepiece for any spread. With a nutty gluten-free base.
Heirloom tomato tart with a walnut base (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 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

The Recipe

Heirloom tomato tart with a walnut base (gluten free)

Heirloom Tomato Tart with a Walnut Base (Gluten Free)

A stunner of a summer tomato tart! Bursting with flavour and makes the perfect centrepiece for any spread. With a nutty gluten-free base.
Prep time: 15 minutes
Cook time: 40 minutes
4-6 servings
5 from 4 votes


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

For 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

For the toppings

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


To make the filling

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

To make the tart base

  • First, make the walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • Grease a round, loose bottom pie pan with oil. I used 25cm pan.
  • 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.
  • 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.
  • Bake food for 10 minutes on Gas Mark 4 for 10 minutes. Remove from the oven.
  • Layer the filling mix across the bottom of the tart, then add in the tomatoes. Press in a little.
  • Drizzle with a little olive oil and sprinkle of sea salt.
  • 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.
  • Allow to cool and then sprinkle on fresh basil & oregano.
Print Recipe

I'd love to hear your comments…

  • 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.

    • A

      Hi Margie
      I haven’t tried.
      Let me know if you do

  • 5 stars
    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!

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

  • 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?

  • 5 stars
    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!

  • M. Avery

    Is it ok if the cashews are salted?

  • 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!

    • 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.

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

  • Jo-anne

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

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

  • 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?

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

  • Jessica

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

  • 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

  • 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!

  • 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!

  • Vivian Brady-Phillips

    What size tart pan should I use? Looks delicious!

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

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

  • Suruchi Agrawal

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

  • What size can of chickpeas. Here in Canada we have 2 sizes that our very different. I’m guessing it’s the smaller can…

  • 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!

  • Stephanie

    What size tart pan?

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

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

    • 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?

  • Leila C

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

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


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

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

  • 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?

  • 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!

  • 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

    • 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

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

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

  • Looking forward to trying your mouthwatering recipe!

  • Michele

    This recipe is very original.

    Looking forward to trying it!

    Thanks for sharing 🙂

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