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Vegan Heirloom Tomato Tart

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 6-8 servings 1x




  • 4 heirloom tomatoes 
  • 1 frozen pastry sheet
  • 1/2 cup vegan parm (garnish)
  • basil (garnish)
  • 2 tbsp balsamic reduction 

Basil Cashew Cheese: 

  • 1 1/2 cups soaked cashews, drained
  • 1 bunch basil 
  • 2 cups spinach
  • 1/2 cup olive oil (more as needed)
  • 2 cloves garlic, minced 
  • 1/2 cup Follow Your Heart vegan parm 
  • salt/pepper as desired


  1. Basil Cashew Cheese: Throw everything in a food process and blend until smooth
  2. Tart: Slice tomatoes and place on paper towels.  Sprinkle salt on them to remove excess water. Preheat oven to 375. Allow the dough to come to room temp. Roll out to increase the size. Place on a baking sheet. Fold up the edge by pressing inward. Poke holes in the dough everywhere. Bake for 10-15 mins or until golden brown. You can press down the dough with a fork as it bakes if it puff up. Let cool. 
  3. Layer the basil cashew cheese. Top with tomatoes, vegan parm, basil, sea salt, and balsamic drizzle. 


If you need to thin the consistency more, add additional olive oil or water 1 tbsp at a time
I also topped mine with red pepper flakes!
If you need to make a balsamic reduction, simply add 1/2 cup balsamic vinegar to a pan over medium heat, add 1 tbs sugar, continue to stir, will thicken!

  • Prep Time: 15 minutes


  • Serving Size: 1