Beautifully coloured and vibrant tomato & chickpea tart, with a light and super creamy filling – Perfect for Picnics, lazy summer lunches or light dinners.

I have a slight obsession with tomatoes…

When I was a kid I used to sneak off to the top of the garden where our green house was and would stand there and pick and eat all the ruby red and perfectly ripe tomatoes, and when my mum asked where all the tomatoes had gone I would deny all knowledge, even with a t shirt covered in tomato juice and seeds….

this recipe

Even though this recipe would be perfectly fine with any type of tomato, I encourage you to try and find some Heritage or Heirloom tomatoes, not only are the colours amazing but they all have slightly differing tastes to them, some more sweet and some more savoury, and their mixture of flavours blend so well together.

So before the very quick British Summer is over, go find some colourful tomatoes and get baking!

This is perfect as a light lunch with a side salad, taken along to a picnic or for a light summers night dinner.

Versatile | Vegan Quiche

You only need a few store cupboard ingredients to make this tart plus a punnet of those gorgeous tomatoes.

Not into tomatoes so much? Feel free to swap them out for other vegetables. Mushrooms, asparagus, courgette would work great.

This Tomato Tart is:

• Vegan
• So simple and easy to make
• Made with store cupboard and healthful ingredients
• Savoury
• Pastry – who doesn’t love pastry?
• Super creamy
• Tastes like a real Quiche
• Perfect for summer, picnics, BBQs

How to store this tomato and chickpea tart.

The leftovers can be kept in an airtight container in the fridge up to 2 days. (IF it lasts that long! ????) I haven’t tried to freeze it yet so I‘m not sure if this will alter the consistency.

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TOMATO & CHICKPEA TART

PREP TIME: 15 minutes

COOK TIME: 40 minutes

SERVES: 6-8 (depending on size of slices)

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TOPPINGS:

• Fresh mixed / heirloom baby tomatoes. Sliced in half
• Drizzle of olive oil
• Fresh Basil
• Dried oregano
• Flaky Sea salt. My favourite is this one

METHOD:

To make the filling;

1. Add all the ingredients to your food processor then blitz until smooth and creamy.
2. Grease a round loose bottomed tin, (I used a 25cm one) and lay pastry over top and gently push into the tin and sides. Trim off any excess.
3. Poke a few holes into the base with a fork.
4. Add a large circle of greaseproof / parchment paper to the tin on tip of the bottom of pastry case, add baking beans on top and blind bake for 10 mins.
5. Remove from oven. Remove parchment paper and baking beans.
6. Add the filling the the pre baked pastry case.
7. Smooth filling out, Add tomatoes to the top, pressing slightly into the mixture.
8. Optional: Drizzle with olive oil
9. Sprinkle salt and pepper, and dried herbs over the top.
10. Return tart to the oven and bake for a further 25-30 minutes, until the base is golden and the tomatoes have started to caramelise
11. Allow to cool before removing from the tin and garnishing with the fresh herbs.

*Soak the cashews for an hour before hand. If you don’t have time use the quick soak method:

Quick soak method: soak cashews in boiling water for minimum of 15-20 mins, drain thoroughly before using.