A delicious way to take show off those heirloom tomatoes you picked up at the farmers market. I love to serve this with a simple salad for a light Summer lunch. Here I’ve used a garlic, herb, and parmesan pie crust, a thick slather of herby cheese, and a layer of heirloom tomato slices.
I love to top this off with a sprinkling of large flake sea salt, and fresh basil. This rustic tart looks impressive, but it’s so easy to make!
First you’ll make a super easy herby cheese, that has so many uses beyond this tart! A store-bought, soft vegan cheese is a great easy alternative. Next you’ll slice the tomatoes, and salt generously to draw out excess moisture, and prevent a soggy pie crust. While that marinates, the pie crust is quickly whipped up in a food processer. Then it’s just assemble, and bake!
Roll out your pie crust into a rough circle, roughly an eight of an inch, spread on a layer of your soft vegan cheese of choice in the center, leaving about an inch and a half of crush, and then layer on those tomato slices.
Now simply gently fold the edges up and over the tomatoes, and then bake.
Recipe
Heirloom Tomato Galette
Ingredients
- 3 large heirloom tomatoes
- 1 recipe herby vegan cheese
- 1 recipe parmesan herb pie crust
Instructions
Preheat the oven to 400 degrees
Start by slicing your heirloom tomatoes into thick slices, roughly 1/4 of an inch. Salt your slices with a few pinches of salt, and place in a colander over a bowl for half an hour. This will allow to tomatoes to lose a bit of excess moisture, preventing a soggy pie crust.
While your tomatoes sit, prepare your cheese, and pie crust using the recipes below.
On a lightly floured piece of parchment paper, roll out your pie crust in a rough circle roughly 1/8 of an inch thick. Transfer to a baking sheet,
Spread a thick layer of your vegan cheese onto the center of your crust, leaving about an inch and a half border. Now layer on your drained tomatoes, alternating colors to add a bit of visual interest.
Fold up the sides of the tart, over the filling, overlapping as needed.
Bake for 35 to 45 minutes, until lightly golden and bubbly. Allow to sit for 10 minutes before cutting. Serve with large flake sea salt, fresh basil leaves, and a drizzle of balsamic glaze if you like. Enjoy!
Herby Vegan Cheese
Ingredients
- 350 g super firm tofu*
- 3/4 C raw cashews
- 1 Tbs white miso paste
- Juice of 1 lemon
- 2 Tsp garlic power
- 2 Tsp onion power
- 2 cloves garlic
- 1/2 Tsp salt
- 3 Tbs nutritional yeast
- 2 Tsp apple cider vinegar
- 1/3 C packed basil
Instructions
Begin by soaking your cashews in boiling water for 1/2 an hour to soften, and then drain. To your food processer add cashews, tofu, miso, lemon juice, garlic cloves, garlic powder, onion powder, salt, nutritional yeast, and apple cider vinegar. Process until smooth, stopping a few times to scrape down the sides. Once smooth and well combined, pulse in basil leaves until they are well incorporated. Use immediately or refrigerate for up to one week.
Use the leftovers on sandwiches, spread over crackers, or as a ricotta replacement in lasagna.
*Use a super firm tofu that is vacuum packed, I prefer trader joes high protein variety.
Parmesan Herb Pie Crust
Ingredients
- 1 1/2 C flour
- 1/4 C vegan parmesan
- 1/2 Tsp salt
- 1 Tsp dry basil
- 1 Tsp garlic powder
- 1/2 C cold vegan butter cut into small pieces
- 2-3 Tbs ice water
Instructions
Too a food processer add flour, parmesan, salt, dry basil and garlic power. Pulse until the cheese is well incorporated. Add in butter, and pulse a few times. With the food processer running, stream in your ice water until the dough just starts to come together, it will still be a bit crumbly. You can use this recipe immediately or make ahead of time and refrigerate.
Fox & Fern 