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vegan tomato “ricotta” tart

Tags
  • Appetizer
  • Dairy Free
  • Gluten-Free
  • Lunch
  • Red Palm
  • Vegan
  • Cook time
    30 mins
  • Prep time
    24 Hours
  • Serving
    6 - 8

This Vegan Tomato “Ricotta” Tart is a stunning, scrumptious way to enjoy the late summer bounty of heirloom tomatoes and fresh herbs. We left out the gluten and dairy, and swapped in our favorite plant-based ingredients like our Organic Coconut Flour and Organic Shortening. Made with regeneratively grown and sustainably sourced Organic Red Palm Oil, our Organic Shortening is the key to a dairy-free crust that’s both buttery and delightfully flaky. Plus, the vegan “ricotta” filling is made with almonds so on top of being delicious, it’s also rich in vitamins, minerals, protein, and fiber.

ingredients

  • FOR THE CRUST
  • 3 T flax seed
  • 7 tablespoons warm water
  • 3/4 cup Organic Coconut Flour
  • 3/4 cup blanched almond flour
  • 1/4 teaspoon fine sea salt
  • ¼ cup + 2 tablespoons Organic Shortening
  • FOR THE FILLING
  • 2 cups blanched slivered almonds, soaked in water overnight
  • ½ cup plain unsweetened dairy-free yogurt
  • 2 teaspoons lemon juice
  • ¾ teaspoon salt
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped dill
  • Zest from one lemon
  • FOR THE TOMATO TOPPING
  • 2 cups heirloom cherry tomatoes, halved
  • Salt and pepper

instructions

1. Place the almonds in a large bowl. Cover generously with water. Let sit overnight to soften.


2. The next morning, preheat the oven to 350 degrees.


3. Whisk the flax seed and water together in a small bowl. Set aside to thicken for 10 minutes.


4. Whisk together the coconut flour, almond flour, and salt in a large bowl. Add in the shortening and flaxseed mixture. Stir until well mixed.


5. Press the dough into a 9-inch tart pan, covering the bottom and sides. Prick the dough a few times with a fork. Bake for 15-20 minutes until the tart shell is golden brown and is just starting to pull away from the sides of the pan. Remove from the oven and place on a wire rack to cool.


6. While the tart bakes, add the soaked and drained almonds, dairy-free yogurt, lemon juice and salt to a food processor. Process until creamy, scraping down the sides as needed. Transfer to a bowl and stir in the parsley, chives, dill, and lemon zest.


7. Spoon the filling into the cooled tart. Top with the tomatoes, and a pinch of salt and pepper. Garnish with herbs and serve.

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