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Heirloom tomato tart with a walnut base (gluten free)
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5 from 4 votes

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.
Course Appetizer, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Plant-based, Tomatoes, Vegan, Walnuts
Prep Time 15 minutes
Cook Time 40 minutes
Author Niki Webster

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

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

Instructions

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.

Notes

4-6 servings