Paleo Tomato Tart

Hi, my name is Lizzy and I am 100% obsessed with tomatoes right now.  My usual mode of consuming these beauties is sliced with a hefty glug of olive oil and more than a fair sprinkle of sea salt and black pepper.  Simple, and so satisfying.  However, do to the fact that I somehow can’t help but buy pounds and pounds of these at the farmer’s market, I need to find other ways to use them up.  In comes this tart. A cheesy (dairy free of course), pesto-y and tomato tart combination that is the perfect culmination of all that summer has to offer.

Are you ready to give it a go?

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This tart (which almost tastes like a quiche but there are no eggs in the filling so I think I will just continue to just call it a tart) takes some time to assemble but is 100% worth it.   I PROMISE.  I would never lie to you.  You can make it ahead of time and then heat it up for brunch, lunch, or dinner.  So let’s have a tart party friends!

The first step is to make the herbed grain free crust.  It feels a little crumbly when making it but it comes together nicely when you bake it. Next, make the basil pesto which makes up the bottom layer of the tart.  I used macadamia nuts but I’m sure cashews would work just as well.  You could even use your favourite store bought pesto in a pinch. The next layer is the creamy cashew “cheese” topped with a layer of sliced heirloom tomatoes.  I grated a clove of garlic on the tomatoes for more flavour and it did not disappoint.  Please keep in mind that I am the type of person that will read a recipe that calls for one clove of garlic and I add six. Anyone else? no? Just me? Ok, ignore me.

Looking for other savoury recipes? Try these:

Thai Coconut Cauliflower Soup (paleo, vegan, and whole30)

Wild Rice and Nectarine Salad (gluten free, dairy free)

Cashew Stuffed Roasted Squash Blossoms (vegan and paleo)

Miso Sweet Potatoes and Kimchi Bowl (vegan, gluten free)

Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram and Pin it to save for later!

Paleo Tomato Tart

★★★★★

5 from 3 reviews

Layers of pesto, vegan “cheese” and tomatoes make up this gluten free, dairy free and paleo heirloom tomato tart.  Delicious, decadent and the perfect use for all of ripe tomatoes!

• Author: Sweet Lizzy
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main course
• Method: Baking
• Cuisine: Paleo, gluten free, refined sugar free

Scale 1x2x3x

Ingredients

For the Crust:

1 1/2 cups almond flour

2/3 cup arrowroot flour

1 egg

2 tbsp softened coconut oil

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

1/4 tsp salt

For the Pesto Layer:

2 cups packed Basil

1/2 cup macadamia nuts or cashews

2 tbsp nutritional yeast

1 clove of garlic

1 tbsp lemon juice

4 tbsp olive oil

salt and pepper to taste

water to thin (about 2-4 tbsp)

For the Cheese Layer

1 1/2 cups soaked cashews ( 4 hours)

1 tbsp lemon juice

2 tsp apple cider vinegar

1/2 tbsp nutritional yeast

1/3 cup water plus more to thin

salt and pepper to taste

To assemble:

3–4 heirloom tomatoes of different colours

I clove of garlic, micro-planed

freshly chopped basil

salt and pepper to taste

Instructions

For the Crust:

Preheat the oven to 350 F.

Add the almond flour, arrowroot flour, salt and chopped herbs to the bowl of a food processor and pulse until combined.  Add the egg and softened coconut oil and blend until it becomes crumbly and can be pressed together with your fingers.  Roll the crust into a ball and press into a standard 9 inch pie pan. Evenly press the dough over the bottom and sides of the pan.  Bake for 12 minutes.

For the Pesto:

Add the basil, nuts, garlic and nutritional yeast to the food processor. Process, scraping down the sides until the basil breaks down. Add the lemon juice and olive oil while the food processor is running. process until smooth, adding water as needed.  Taste and add salt and pepper.

For the cheese

Drain and rinse the cashews and add them to a high speed blender with the apple cider vinegar, lemon juice, nutritional yeast and water. Blend until smooth.  Taste and add salt and pepper and more lemon juice or apple cider vinegar if needed. Add water as needed to get it blending.

To assemble:

After the crust has baked for 12 minutes spread the pesto layer evenly over the bottom.  Add the cheese layer on top and smooth with a spatula.  Slice the tomatoes and layer on top with salt and pepper and spread the micro-planed garlic on top of the tomatoes.  Bake at 350 F for 30 minutes, until the edges are golden brown and the tomatoes are cooked.  Top with freshly chopped basil.  Serve warm.

Keywords: tomatoes, paleo, gluten free, dairy free, whole 30