Home Women’s Diet Vegan Tomato Sage Tart

Vegan Tomato Sage Tart

04 September 2021 4 years ago121 Views

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:

Place a sheet of filo dough in the baking sheet and lightly brush with olive oil, repeating until all ten sheets are layered at the bottom of baking dish. No need to brush the last sheet with olive oil. I used heirloom cherry tomatoes in my garden for this recipe, but you can use supermarket tomatoes, too. Spread with cashew cheese, then arrange cherry tomato halves over the surface, cut side down.

Drizzle with olive oil, and season with black pepper and salt. Bake at 375 for about 20 minutes, until pastry is golden brown. Sage is easily grown in your garden, or found in most supermarkets and farmers markets. Fry sage leaves in olive oil until dark green and crispy.

Remove, drain on paper towels, and season with salt and black pepper. Arrange crispy sage leaves over the tart, slice into 8 servings, and enjoy! Print

Vegan Tomato Sage Tart

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

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

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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.

Ingredients

Cashew Ricotta:

1 cup raw cashews
Water, as needed
¼ cup plant-based milk, plain, unsweetened
1 small lemon, juiced
1 garlic clove
1 tablespoon nutritional yeast
Pinch salt, white pepper

Filo Pastry:

3 tablespoons extra virgin olive oil
5 sheets filo dough, vegan (1/3 of 1-pound package), thawed

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

Instructions

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.
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).
Preheat oven to 375 F.
Gently spread the cashew ricotta over the surface of the filo dough.
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.
Place in oven and bake for about 20 minutes, until pastry is golden. Remove from oven.
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.
Arrange the crispy sage leaves over the tomato pie.
Slice with a pizza cutter or sharp knife into 8 pieces.

Category: Entree
Cuisine: American