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.
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 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 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 and 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.
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 salsa is 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!
Heirloom Tomato Tart with a Walnut Base (Gluten Free)
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.