Our tomato tart with spinach is surprisingly easy to make and tastes like it must have taken forever. It’s perfect for a special brunch or a light dinner with a salad.
VEGAN TOMATO TART RECIPE
This is one of those recipes that happened because I felt like playing in the kitchen. I had tomatoes that needed to be eaten before they got too soft, a container of Treeline soft cashew cheese that I found hiding in the back of the refrigerator, some spinach, and a whole lot of time on my hands.
It just seemed natural to pretend I was on Chopped and see where these ingredients would take me.
Could I have made a salad. Sure, that would have been easy.
I could have made several different dishes that I’ve made a thousand times before, but where’s the fun in that?
I gave myself an hour to create and cook something wonderful,and new, and since I work best under pressure, this savory tomato and cheese tart was the result. I’m just going to say that even though I thought it was incredible, so did my guy and Alex’s husband.
HOW TO MAKE A TOMATO, SPINACH, AND CASHEW CHEESE TART
Don’t let making homemade pie crust scare you. It’s much easier than you think. I whipped this crust up in five minutes, and it’s worth every second.
HOW TO MAKE PIE CRUST
Start with the flour mixture and chilled pieces of vegan butter.
Mix it on a low setting until it looks like coarse meal.
Slowly add a tablespoon of ice water to the flour and butter and keep adding by the tablespoon, while beating on a low setting, until the dough is firm and can form a ball.
Knead the dough and pat into a disc, then roll it into a circle the size of the base of the pan and press it into the pan. Don’t worry if it cracks, just press back together. Bake the crust for 15 minutes and then remove from the oven and let it cool. I highly recommend using whole wheat flour because it will give the crust a beautiful rustic texture that plays well with the creamy cheese.
HOW TO MAKE AN ONION AND SPINACH FILLING FOR A TOMATO TART
Cook the onions until they’re translucent, then add the garlic and rosemary and cook for a few minutes. Toss in the spinach and cook until it just begins to wilt.
Once the crust is cooled, gently spread the cashew cheese evenly over the entire surface of the crust, then evenly layer with the onion and spinach mixture.
Arrange the tomato slices in a circle over the onions and spinach. You’ll want to layer them slightly and arrange in a spiral. Bake for approximately 45 to 55 minutes, or until the tomatoes are browning on the edges.
How amazing does that look? This tomato tart with homemade pie crust is layered with delicious flavors.
The pie crust is infused with Italian seasonings, such as oregano, basil, marjoram, and thyme.
The herbed cashew cheese is incredibly flavorful and creamy.
The onions, garlic, and fresh rosemary is what all savory food lovers dream of.
The tangy and smoky roasted tomatoes stand on their own, but when married to all of the above, they go to another level of deliciousness.
HOW TO MAKE CASHEW CHEESE
I used the Treeline cheese that I had in my refrigerator. If you can’t find Treeline cheese in your area, or if you prefer to make your own, it’s really easy.
- Boil one cup of cashews for 15 to 20 minutes, or until they’re soft and puffy. Drain the water.
- Put the cashews in a high-powered blender and add lemon juice and the spices and blend until it’s smooth and creamy.
- Store in the refrigerator in an air-tight container for up to four days.
WHAT TO SERVE WITH A TOMATO TART
This would be a wonderful addition to your Easter or Mother’s Day brunch table. It also makes a lovely light dinner served with a side salad.
Here are a few salads we would love to see paired with this easy vegan tomato tart.
CAN YOU FREEZE A TOMATO TART?
You can freeze the tart in a freezer safe container and reheat it in a 350F (176C) oven until it’s heated all of the way through. If the tomatoes and crust start to get too browned you can cover with foil to prevent burning.
You can store the tart in the refrigerator for up to four days. It’s actually delicious cold, so don’t feel like you have to heat it up.
Make our tomato and spinach tart and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
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- 1 1/2 cups whole wheat flour
- 8 tbsp vegan butter chilled and cut into cubes
- 1 tsp baking powder
- 1 tbsp Italian seasoning
- ¼ tsp salt
- Pepper to taste
- 3 to 5 tbsp ice water
- See Note
- 1 cup cashews
- 3 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 tbsp fresh rosemary minced
- 1 cup spinach chopped
- 3 medium tomatoes thinly sliced
- Salt and pepper to taste
Preheat oven to 375°F (190°C) and lightly grease a tart pan
Mix all of the dry in a large mixing bowl and add the butter. With a paddle attachment, beat at a low speed until it looks like coarse meal. Add the water 1 tbsp at a time until the dough is sticky and pliable. You may or may not need all of the water.
On a floured surface, knead the dough into a round disc and roll it into a circle, then press into the tart pan until the dough is evenly distributed. If the dough cracks or separates, press it together.
Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes.
Cover the cashews in water in a small sauce pan and bring to a boil. Boil for 15 minutes or until the cashews are puffy and soft. Drain the water from the cashews and place in a high powered blender with the rest of the ingredients and blend until the mixture is smooth and thick, like a cheese spread. If it’s too thick, add a tsp of water at a time until it looks like a thick cheese spread.
Heat a large skillet on medium-high heat. When the pan is hot, add the olive oil and spread it evenly throughout the pan, then add the onions and stir. Cook for approximately 5 minutes, or until they become translucent. Add the garlic, rosemary, and salt and pepper and cook for 2 minutes. Add the spinach and stir until it begins to wilt. Remove from the heat and set aside.
Spread the cheese evenly over the crust, then the onion and spinach mixture. Place the sliced tomatoes in a circular pattern, layering as you go. Bake for approximately 45 minutes, or until the tomatoes begin to shrivel and brown on the edges.
The Nutrition Facts are an estimate only Treeline’s cashew cheese spread works well with this recipe, too. If you don’t have time to make your own, this is great in a pinch.