I have a feeling that you might be feeling the same way I am, tired of cooking and stressed. That is why I’m posting a simple, easy recipe Vegan Tomato Basil Tart that is also comforting. This tart is perfect for a simple lunch or dinner, and comes together quickly. The filling is a blend of almond ricotta and fresh basil with chickpeas to add plant-based protein. I love the hint of garlic and brightness of the lemon folded into the filling. Top with fresh tomato slices or cherry tomatoes cut into halves and serve alongside a green salad with light vinaigrette for a perfect spring lunch.
Vegan Tomato Basil Tart
Makes 1-8 inch tart pan or 8 inch square pan or 6 individual tarts
1 ¼ cups gluten free baking flour blend (I used Arrowhead Mills gluten free baking blend for this one)
1/4 tsp. sea salt
1/3 cup + 1 T. refined coconut oil
3 T. ice cold water
This will form dough for one tart pan. You can also break this apart and make 6 individual tarts with it.
1 container Kite Hill “Ricotta” cheese
1 cup organic chickpeas, rinsed and drained
5-6 fresh basil leaves
1 T. lemon juice
2 garlic cloves, crushed
1 tsp. dijon mustard
1/2 tsp. sea salt
1 cup multi-colored tomatoes, cut in halves
or thinly sliced tomato rounds
Filling: To make the filling, simply add ingredients to high-powered blender or food processor and pulse until smooth and creamy.
Crust: The coconut oil needs to be softened but NOT liquefied. Add an ice cube to ½ cup water and set aside (use this water for the dough).
In a food processor, add the flour. Pulse in the sea salt. Then add the coconut oil, spoonful by spoonful. Add the ice-cold water a tablespoon at a time, pulsing food processor until a dough ball forms. Roll your dough ball up into saran wrap and let it rest in the fridge for about 30 minutes to an hour.
Lightly flour a rolling pin with gluten-free flour, and gently roll your day out into the shape of your tart pan and lay into the bottom of the tart pan. You want it to be about ½ inch thick. Use a fork to puncture the bottom and pre-bake the crust at 350 degrees for about 10 minutes.
Then remove pre-baked crust from oven, gently pat the filling into the tart and press the tomatoes gently into the filling and place back into the oven for additional 25 minutes. Individual tarts cook much quicker, about 5 minutes for the crust and 18 minutes with the filling.