Vegan Tomato Sage Tart – Sharon Palmer, The Plant Powered Dietitian

When you have a bounty of gorgeous heirloom cherry tomatoes on hand, put them to beautiful work in a simple, easy, savory tart. This rustic tart is based on a crispy filo dough pastry, which is layered with a brush of heart healthy olive oil, then topped with home-made cashew ricotta, colorful fresh heirloom cherry tomatoes, and crispy fried sage. Just a few ingredients come together in this delicious Vegan Tomato Sage Tart, which can be served for dinner as an entrée, or in small appetizer servings for the start of a meal. While it looks impressive, it’s quite simple to prepare. This healthy, delicious savory tomato pie is the perfect recipe to turn to when you have tomatoes coming in during the summer, though you can easily use colorful cherry tomatoes from the supermarket or farmers market, too. If you’re new to growing tomatoes, start with cherry tomatoes, as they are among the easiest to grow. I have several colorful varieties growing in my garden, which I used in this recipe. Make the cashew ricotta by soaking raw cashews a few hours or overnight, or use the 15-minute quick soak method. Fry up crispy sage leaves in a pan with extra virgin olive oil to add a pop of color, texture, and flavor.

Step-By-Step Guide:

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Vegan Tomato Sage Tart

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  Author: The Plant-Powered Dietitian
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  Prep Time: 20 minutes
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  Cook Time: 20 minutes
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  Total Time: 40 minutes (more if you soak cashews overnight)
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  Yield: 8 servings 1x
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  Diet: Vegan

Description

Make this gorgeous, savory, healthy Vegan Tomato Sage Tart with easy filo pastry dough, home-made cashew ricotta, heirloom cherry tomatoes, and crispy fried sage leaves.

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Cashew Ricotta:

Filo Pastry:

Filling:

• 12 ounces heirloom cherry tomatoes, sliced in half (whatever color desired)
• 2 teaspoons extra virgin olive oil

Crispy Sage Leaves:

• 2 tablespoons extra virgin olive oil
• 1 bunch (2 ounces) fresh sage leaves, separated into leaves.
• Course sea salt, as desired
• Freshly ground black pepper, as desired

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Instructions

1. Make Cashew Ricotta: Place cashes in a bowl and cover with water. Soak in the refrigerator for 3 hours or overnight. Or use the quick soak method by covering with boiling water and soaking for 15 minutes. Drain cashews and place in a food processor or small blender. Add plant-based milk, lemon juice, garlic, nutritional yeast, salt and white pepper and process until smooth with some granular texture remaining. May need to pause and scrape down sides. Set aside.
2. Prepare Filo Pastry: Place 3 tablespoons olive oil in a small dish. Using a pastry brush, lightly brush the bottom of a 9×13-inch baking dish with olive oil. Cut the 5 sheets of filo dough in half to make 10 rectangles. Place the first sheet on the bottom of the dish, and lightly brush the surface of the fillo dough with olive oil, using a pastry brush. Place the second sheet of filo dough on top of the first sheet, and brush lightly with olive oil. Repeat steps, ending with the tenth sheet of filo dough (no need to brush the top of this sheet with olive oil).
3. Preheat oven to 375 F.
4. Gently spread the cashew ricotta over the surface of the filo dough.
5. Arrange tomato halves, cut side down, over the surface of the filo dough. Drizzle with 2 teaspoons olive oil, and season with salt and pepper, as desired.
6. Place in oven and bake for about 20 minutes, until pastry is golden. Remove from oven.
7. While tart is baking, prepared crispy sage leaves. Heat 2 tablespoons of olive oil in a skillet. Add fresh sage leaves and fry for just a few seconds, until the leaves are deep green and crispy, turn over and cook on the other side. Remove and drain on paper towels. Season with salt and pepper, as desired.
8. Arrange the crispy sage leaves over the tomato pie.
9. Slice with a pizza cutter or sharp knife into 8 pieces.

• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 233
• Sugar: 2 g
• Sodium: 30 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Carbohydrates: 17 g
• Fiber: 4 g
• Protein: 5 g

Keywords: vegan tart, tomato tart, tomato sage tart, vegan appetizer, vegan entree

For other plant-based recipes, check out:

Mini Curried Lentil Wellingtons
Zucchini Tempeh Pastry Cups