From the rustic and savory crust to the creamy herbed cashew cheese, to the mouthwatering onion and spinach filling and tangy tomatoes, this easy to make tart is perfect for brunch or dinner.
Preheat oven to 375°F (190°C) and lightly grease a tart pan
For the Crust
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 tablespoon 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.
For the Cashew Cheese
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 teaspoon of water at a time until it looks like a thick cheese spread.
For the Filling
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.
Enjoy!
Notes
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.