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

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.

 

And fresh ripe tomatoes still have that effect on me – I love the little bursts of sunshiny goodness.

So as it’s the first of June today and the sun is shining I decided to make a gorgeous tomato tart and I’m so happy with the result!


I made a nutty Walnut base topped with a creamy ‘cheesy’ tomato filling and then beautiful heirloom multi coloured cherry tomatoes. Baked and then drizzled with olive oil and lots of fresh basil and oregano. Summer in every mouthful.
I hope you enjoy xx

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Info

 

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

Ingredients

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

Toppings;

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

Directions

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.

 

44 Comments

  1. 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

  2. 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

      Fantastic!
      Thank you Ela xx

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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?
    Thanks!

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

      Hi Shira
      Yes absolutely! Will be delicious xx

  10. 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

  11. 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?
      Xx

  12. 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

  13. 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
      Best
      Niki xx

  14. […] 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 […]

  15. 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
      Love
      Niki xxx

  16. 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. 🙂

  17. 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

  18. 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.
      Love
      Niki xx

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

  20. 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!
      Love
      Niki xx

  21. 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
      Love
      Niki xxx

  22. 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
      Love
      Niki xxx

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