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Heirloom Tomato Tart With Vegan Basil Ricotta

Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!

by Rachel Gaewski

Total Time

4 hr 50 min

4 hr 50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Total Time

4 hr 50 min

4 hr 50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Ingredients

for 12 servings

  • 1 ½ cups
    raw cashews (195 g)
  • 3 cups
    warm water (720 mL)
  • 1 cup
    fresh basil leaves, packed, thinly sliced, divided (plus 1/4 cup (10 G)) (40 g)
  • 1 ½ cups
    fresh spinach, loosely packed (60 g)
  • 2 tablespoons
    fresh lemon juice
  • 2 tablespoons
    olive oil, divided, plus 1/4 cup (60 ml)
  • ¾ teaspoon
    kosher salt
  • ¾ cup
    cold water (180 g)
  • 3 heirloom tomatoes, varying in size and color
  • 1 package filo dough, room temperature
  • 4 cloves garlic, thinly sliced
  • ¼ teaspoon
    red pepper flakes, optional
  • ½ teaspoon
    flaky sea salt
    Calories 70
    Fat 5g
    Carbs 3g
    Fiber 0g
    Sugar 1g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
  2. Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
  3. Add the soaked cashews and cold water. Blend for 15–30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
  4. Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
  5. Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
  6. Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
  7. Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
  8. Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
  9. Bake for 25–30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
  10. Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
  11. Enjoy!
 

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