Vegan Tomato Tart
This vegan tomato tart is packed with flavor and smells absolutely amazing while it bakes. It's dairy-free, gluten-free, and easy to pull together in about 30 minutes.
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
- Preheat the oven to 375F (190C).
- Add all the crust ingredients to a medium bowl and mix them well using a fork.
- Place the bowl in the fridge for a couple of minutes while you prepare the toppings.
- Cut the tomatoes in half, chop the basil, and mash the garlic.
- Mash the tofu with a fork, or use a food processor to turn it into a creamy paste.
- Blend all the topping ingredients together, except the tomatoes.
- Take the crust bowl out of the fridge.
- Grease a tart pan with a little coconut oil.
- If you want to make this tart quickly, proceed to the next steps. If you want to be able to shape the tart dough more easily, leave it in the fridge for at least 30 minutes first.
- Pour the crust dough into the pan.
- The crust dough will be extra sticky and wet, and that's exactly how it should be, giving you an incredibly tender crust. Spread it all over the pan using a fork or a spoon. (Alternatively, chill it in the fridge for about 30 minutes to make it easier to shape.)
- Add the tofu cream and spread it evenly.
- Add the halved tomatoes.
- Bake for 15-20 minutes, until set and lightly golden.
Notes
Think a whole head of garlic is too much? It isn't! Roasted into the tofu cream it turns mellow and heavenly. Store leftovers covered in the fridge for up to 3 days and serve warm or at room temperature.