Vegan Tomato Tart

Name: Vegan Tomato Tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g gluten-free flour (by Schar); 4 tbsp coconut oil (softened at room temperature (or regular butter, if you're not vegan)); 80 ml water (I used the same cup); 1/2 tsp baking soda; 15 cherry tomatoes (halved); 200 g firm tofu (drained); 1/2 cup basil (chopped); 1 garlic head (cloves peeled and mashed)

Jump to Recipe Print Recipe

This vegan tomato tart is a gluten-free savory tart with a tender coconut-oil crust, a creamy tofu-and-basil layer, and a top of halved cherry tomatoes baked until they slump and concentrate. It comes together with no rolling, no blind-baking, and no fuss: mix, chop, spread, bake. If you want one easy summer tart that smells incredible coming out of the oven and tastes nothing like “diet food,” this is it.

This is the best vegan tart I have made so far, and the crust is the part I am proudest of. I used the gluten-free flour mix by Schar, and the dough never turned elastic the way wheat dough does. That used to feel like a problem, but with this tart it is the opposite: I do not have to roll anything. I just press the sticky dough into the pan with a fork, and the texture that comes out exceeds my expectations every single time. I felt so proud while eating it that I had to share it, so I hope you give it a try.

What goes into this tomato tart

The ingredient list is short, and each one earns its place. A few notes so yours turns out the way mine did:

Gluten-free flour — I used the Schar mix, which already contains the starches and binders that gluten-free baking needs. If you swap in another all-purpose gluten-free blend, look for one with xanthan gum included so the crust holds together.
Coconut oil — softened at room temperature, this is the fat that makes the crust tender. If you are not vegan you can use regular butter instead, but the coconut oil keeps it fully plant-based.
Firm tofu — drained well, this becomes the creamy savory layer. Press out as much water as you can so the filling sets rather than staying wet.
Cherry tomatoes — halved. Their small size means they soften and caramelize quickly in a short bake without flooding the tart with liquid.
Fresh basil and a whole head of garlic — this is what makes the tart smell so good. And yes, a whole head of garlic. Trust me, it is not too much; it turns mellow and heavenly as it bakes.

How to handle the no-roll crust

The thing that surprises most people: this crust dough is extra sticky and wet, and that is exactly how it should be. Do not add more flour to firm it up. Without gluten, the dough will not become a smooth elastic ball, so instead of rolling it you press it. Tip the dough straight into a greased tart pan and spread it across the base and up the sides with the back of a fork or a spoon. That stickiness is what gives you an incredibly tender crust once it bakes.

You have two ways to go. For a quick tart, chill the dough only a couple of minutes and press it in while it is soft. If you would rather be able to shape it cleanly, leave the dough in the fridge for at least 30 minutes first; cold coconut oil makes it firmer and far easier to pat into neat edges.

Tips for getting it right

Drain the tofu properly. The wetter the tofu, the looser the filling. A few minutes of pressing makes the creamy layer hold its shape.
Blend the filling without the tomatoes. Mash the tofu with a fork or run it through a food processor with the basil and garlic until creamy, then add the halved tomatoes on top so they roast rather than disappear into the cream.
Watch the oven, not just the clock. At 375F the tart needs about 15 to 20 minutes. It is ready when the edges of the crust are set and the tomatoes have softened and started to blister.
Let it rest before slicing. A few minutes out of the oven lets the filling settle so the slices hold together.

What to serve with it

A slice of this tart is light enough to build a meal around. I like it next to a simple summer salad when tomatoes are in season, or with a warm bowl of vegan red lentil soup on a cooler evening. If you are leaning into the tofu-and-tomato theme, the grilled smoked tofu and tomato salad makes a natural companion on the same plate.

Storing and making it ahead

Leftovers keep well in the fridge for up to three days in a covered container, and a slice is just as good cold the next day as it is warm. To reheat, a few minutes in a warm oven brings the crust back to life better than a microwave, which can soften it. You can also prep ahead: make the sticky dough and the tofu filling separately, keep them chilled, then assemble and bake when you are ready. If gluten-free baking is your thing, you might enjoy browsing more of my gluten-free vegan pizzas for another no-fuss savory bake.

If you make this tart, I would love to know how it turned out. Leave a rating and drop a comment below telling me whether you went for a full head of garlic like I did, or how the no-roll crust worked for you.

Summarise & Save This Recipe

ChatGPT Google AI Claude Perplexity

★ Add us as a trusted Google source

This vegan tomato tart is so flavorful and smells absolutely amazing! You can’t even tell it’s vegan! Plus, it’s really easy to make!

Prep Time 10

Cook Time 20

Total Time 30

Choose Serving Size 4

Ingredients

Crust:

150 g gluten-free flour by Schar
4 tbsp coconut oil softened at room temperature (or regular butter, if you’re not vegan)
80 ml water I used the same cup
½ tsp baking soda

Toppings:

15 cherry tomatoes halved
200 g firm tofu drained
½ cup basil chopped
1 garlic head cloves peeled and mashed

Instructions

Heat oven at 375F.
Add all crust ingredients in a medium bowl. Mix them well using a fork.
Place the bowl in the fridge for a couple of minutes, while you prepare the toppings.
Cut tomatoes in half. Chop basil. Mash garlic.
You can either mash tofu with a fork, or use a food processor to turn it into a creamy paste.
Blend all topping ingredients together, except tomatoes.
Take the bowl out of the fridge.
Grease a tart pan with some coconut butter.
Now, if you want to make this tart quickly, proceed to the next steps. If you want to be able to shape the tart dough, you’ll have to leave it in the fridge for at least 30 minutes.
Pour the crust dough into the pan.
You’ll see that the crust dough will be extra sticky and wet. This is how it is supposed to be. You’ll get an incredibly tender tart crust. Start spreading it all over the pan using a fork or a spoon. (Alternatively, you can leave it the fridge for about 30 minutes. It will get easier to shape)
Add tofu cream and spread it evenly.
Add halved tomatoes.
Bake in oven for 15-20 minutes.

Notes

You think one whole garlic head is too much? No, it isn’t! Trust me, it will be HEAVENLY good! 🙂

Frequently Asked Questions

Is this tomato tart vegan and gluten-free?

Yes. The recipe uses coconut oil, firm tofu, gluten-free flour, tomatoes, basil, and garlic, so it is fully plant-based. It is also gluten-free thanks to the Schar gluten-free flour mix. The only non-vegan option mentioned is replacing the coconut oil with regular butter, which you can skip to keep it vegan.

Why is the crust dough so sticky and wet?

That is exactly how it should be. Because gluten-free flour has no gluten, the dough will not turn into a smooth elastic ball. The high moisture is what gives you an incredibly tender crust after baking, so do not add extra flour. Instead of rolling it, you press it into the pan with a fork or spoon.

Do I really need a whole head of garlic?

Yes, and it is not too much. A whole head of peeled and mashed garlic mellows and turns sweet and aromatic as the tart bakes, rather than staying sharp. It is a big part of why the tart smells so good in the oven.

Can I make this tart ahead of time?

You can prep the components in advance. Make the sticky crust dough and the tofu filling separately, keep them chilled, then assemble and bake when you are ready. Chilling the dough for at least 30 minutes also makes it firmer and easier to shape neatly.

How do I store and reheat leftovers?

Keep leftover tart in a covered container in the fridge for up to three days. It is good cold the next day, or you can reheat slices in a warm oven for a few minutes to bring the crust back. Avoid the microwave, which tends to soften the crust.

How do I know when the tart is done baking?

Bake at 375F for about 15 to 20 minutes. The tart is ready when the edges of the crust are set and the cherry tomatoes have softened and started to blister. Let it rest a few minutes before slicing so the filling settles.

5 from 1 vote

4 Comments