Beautifully coloured and vibrant heritage tomato tart with a creamy chickpea 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….
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 Heritage Tomato Tart is:
- So simple and easy to make
- Made with store cupboard and healthful ingredients
- Pastry – who doesn’t love pastry?
- Super creamy
- Tastes like a real Quiche
- Perfect for summer, picnics, BBQs
How to store Vegan Quiche | 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.Print
Beautiful colourful and vibrant heritage tomato tart with a creamy chickpea filling. Perfect for Picnics, summer lunches or light dinners.
- 100g or 3/4 cup Wholemeal flour
- 200g or 1 2/3 cup All purpose White flour
- 1 Tsp Salt
- 100g or 1/2 cup Vegan Butter – cold and cubed
- 5– 8 tbsp cold water
- 170g or 1 1/2 cups cashews (quick soaked)
- 3 Tbsp Nutrtional Yeast
- 2 Tbsp Lemon Juice
- 2–3 Garlic Cloves – minced
- 1 Tbsps Dijon Mustard
- 1 can of chickpeas rinsed and drained.
- 60ml or 1/4 cup water
- 1/2 tsp salt
- 300g or 1 2/3 cup heirloom tomatoes (or cherry tomatoes)
- 2–3 tsp Herbes De Provence (or Italian herbs)
- Fresh Basil leaves for garnish
- Preheat oven to 180°C (356°F).
- Lightly grease the tart/pie dish with some vegan butter/oil
- In a large bowl mix together the flour and salt. Add the cold vegan butter and work between your fingertips until it becomes a breadcrumb / sand like texture.
- Add the cold water.(Little by little) Knead until the dough starts to come together. Then transfer to a work surface and continue kneading until a smooth dough forms
- Form the dough into a ball, wrap in cling film or in a lidded tupperware box and refrigerate for 30 minutes. (this solidifies the butter making it easier to roll out afterwards)
- After the dough has chilled roll out the dough evenly on a floured surface a little larger than your pan. Then transfer into a 10-inch (25.5cm) lightly greased tart dish. pressing the bottom and sides firmly. Shape the edges as you like and prick the bottom a few times with a fork, (this prevents air bubbles getting stuck in your pastry case)
- Gently cover the pastry with greaseproof paper and add baking beans. (if you don’t have baking beans you can use dried beans or chickpeas)
- Blind bake the case for 20 minutes
- Remove from oven and take out greaseproof/parchment paper and baking beans.
- Bake case for another 5-7 minutes
- Blend the filling ingredients in a high speed/powered blender until smooth and no lumps remain.
- Taste and adjust seasonings if needed.
Add filling to your prepared pie / tart crust. Smoothing out the top evenly. Top with the halved tomatoes, dried herbs and a twist of salt and pepper.
Bake for 20 – 25 minutes until the filling is set and the tomatoes have caramelised slightly.
(If the top of your tart browns too fast during baking, cover loosely with aluminium foil).
Once cooked let the tomato tart cool (about 10-15 minutes) before slicing (to allow it to set)
Garnish with fresh basil, extra herbs or even some Vegan parmesan or a drizzle of balsamic glaze.
The baking time may vary, depending on the power of your oven, the pie dish you use, or if you cover the tart during baking. I recommend checking every now and then how the top looks.
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.
Keywords: Quick, Easy, Summer, Savoury Tart, Picnic food, Vegan, Quiche