Go Back
+ servings
Print
Half of a tomato tart in a tart pan on a white surface

Vegan Tomato and Spinach Tart

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.
Course Brunch, Entree, Main Course
Cuisine American, Vegan
Keyword tomato and cheese tart, tomato tart, vegan tart
Prep Time 25 minutes
Cook Time 45 minutes
Cool Crust 15 minutes
Total Time 1 hour 10 minutes
Servings 6 Servings
Calories 378 kcal
Author Linda Meyer

Ingredients

For the Crust

  • 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

For the Cheese

  • 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

For the Filling

  • 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

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a tart pan

For the Crust

  1. 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.
  2. 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.
  3. Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes.

For the Cashew Cheese

  1. 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.

For the Filling

  1. 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.
  2. 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.
  3. Enjoy!

Recipe 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.

Nutrition Facts
Vegan Tomato and Spinach Tart
Amount Per Serving
Calories 378 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Sodium 230mg10%
Potassium 553mg16%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 4g4%
Protein 9g18%
Vitamin A 1725IU35%
Vitamin C 14.4mg17%
Calcium 87mg9%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.