This beautiful heirloom tomato tart with a creamy vegan tofu quiche filling and crispy baked pie crust is simple, delicious, and perfect for breakfast, lunch or dinner!
Heirloom Tomato Tart Recipe
What do you love about summer? To me, summer does not only mean enjoying all these seasonal delicious sweet fruits but also the homegrown healthy vegetables! Especially, sun-ripened cherry tomatoes, they are my favorite. And when they look so super fancy like these colorful heirloom tomatoes, it makes them even more fun to eat. I mean, it’s all about eating the rainbow, right?
Even though this recipe works equally well with any type of tomato, I personally like the sweet summer tomatoes best. So before summer ends, you should definitely make this heirloom tomato tart! Actually, it is one of my go-to summer brunch dishes this year. However, I also like leftovers for lunch, dinner or just for a quick snack during the day. So the tomato tart never keeps long in my fridge because it’s eaten faster than expected.
Versatile Vegan Quiche
To make this vegan heirloom tomato quiche tart you’ll need only a few simple ingredients and many healthy tomatoes! Anyway, if you’re not into tomato feel free to modify the recipe and substitute other vegetables that you like. I‘ve already made it with garlic mushrooms a while ago and it was so delicious! But I will definitely try other versions soon too!
How to make Heirloom Tomato Tart
Step 1: Make the Pie Crust
The Pie Crust dough is pretty similar to the pastry recipe of my vegan spinach quiche. It’s just made of flour, vegan butter, water, and a pinch of salt. You don’t need to add a flaxseed-egg or any unusual ingredients unless you’re going to make a gluten-free pie crust (see recipe notes below). Just combine all the ingredients and knead with your hands until a smooth dough forms. Then chill for a few minutes before rolling it out and placing into your tart pan. To keep it simpler I prefer to roll out the dough on a piece of foil so you can lift it easily into the pan (as shown in the pictures below). Then you’ll just need to press it firmly at the bottom and sides of your pan, creating an evenly tart shell.
Step 2: Making the filling
The next step is preparing the eggless Tofu cream filling that you spread onto the pie crust of our Vegan Tomato Tart. It’s basically just a simple mixture of silken tofu, olive oil, and some spices such as nutritional yeast, garlic, salt, and pepper. You’ll also need to add some corn starch or tapioca starch which helps to firm up the tofu filling, however, you could also sub soy flour or chickpea flour. But before you add the Tofu cream, please make sure to prick the bottom of your pie dough a few times with a fork.
Step 3: Assembling the Heirloom Tomato Tart
Now spread the tofu cream onto the pastry and place fresh heirloom tomato halves on top. I recommend brushing the tomatoes with a little olive oil to make sure they stay juicy during baking. Then pop your tart into the preheated oven for about 45 minutes until the crust is crispy golden and the filling is set.
Step 4: Decorating your Tomato Tart
Once your Heirloom Tomato Tart is done and looks delicious, allow to cool for about 5-10 minutes to firm up. Finally, I like to sprinkle some vegan parmesan cheese, or toasted pine nuts and fresh basil onto the vegan Quiche for more flavor and also because it’s also a beautiful decoration. You could also top your tart with crumbled vegan feta cheese or drizzle some Balsamic on top but this is entirely up to you. Top with whatever you want, depending on your taste. Then slice and enjoy!
This Heirloom Tomato Tart is
- Vegan (dairy-free, egg-free)
- Simple & Easy to make
- Requires a few ingredients
- Can be made gluten-free
- Healthy
- Savory
- Crispy
- Super Creamy
- So Delicious!
- Tastes like a real Quiche
- Perfect as an appetizer or main course!
What is Kala Namak?
Kala Namak is a type of salt and it’s also known as “black salt”. It’s not as salty as regular salt but it adds an “eggy flavor” to your dish. I’ve tried it the first time in my creamy vegan Carbonara Sauce and it really makes such a huge difference! So if you can find Kala Namak in a store or online you should definitely try it since it will make your tart taste like a real quiche!
Make-ahead Recipe
If you want, you can make this tomato ricotta tart recipe a day in advance. However, I recommend preparing all the components of the recipe (pie crust, tofu cream filling, and topping), keeping them separately in the fridge. Then just assembling and baking the Heirloom Tomato Tart on the day of serving.
How to store Vegan Quiche
The leftovers can be kept in an airtight container in the fridge up to 2 days. Unfortunately, I haven’t tried to freeze it yet so I‘m not sure if this will alter the consistency.
More Tomato Recipes to try
Healthy Vegan Lasagna
Spaghetti Napoli
Lentil Bolognese
Gnocchi with Tomato Sauce
Sweet Potato Gnocchi with Roasted Tomatoes
Creamy Tomato Risotto
Pizza Toast Tomato Mozzarella
If you do try my Vegan Tomato Quiche Tart Recipe I would be happy if you leave a comment and rate it because it’s always helpful to me and other readers! And if you take a picture of your savory pie and share it on Instagram, please remember to tag me @biancazapatka and use the hashtag #biancazapatka to make sure I won’t miss your post! Have fun trying!
Heirloom Tomato Tart
Author:Ingredients
Pie Crust
- 2 cups all-purpose flour 250g, or sub gluten-free flour*
- 1/2 tsp salt
- 1/2 cup vegan butter 120g, cold & cut into cubes
- 5 tbsp cold water 60ml
- 2 tbsp non-dairy cream optional to brush the edges for shiny golden color
Tofu cream filling
- 14 oz silken tofu 400g, drained
- 2 tbsp olive oil + more to drizzle
- 2 tbsp corn starch or sub tapioca starch, soy flour or chickpea flour
- 2-3 tbsp nutritional yeast optional
- 2 garlic cloves minced, or sub 3/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp kala namak optional, *read the blogpost for Infos
- 1 tsp pepper or to taste
Toppings
- 10,6 oz heirloom tomatoes 300g, or cherry tomatoes
- vegan parmesan cheese optional
- fresh basil optional
Instructions
Pie Crust
- In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until the dough starts to clump together. Then transfer to a working surface and continue kneading until a smooth dough forms (*as shown in the step-by-step pics in my blogpost).
- Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
- After the chill time 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 pan (or similar sized pie dish), pressing the bottom and sides firmly. Shape the edges as you like and prick the bottom a few times with a fork. (*Read recipe notes if you want to pre-bake the crust).
- Preheat oven to 356°F (180°C).
Tofu Cream filling
- Blend the tofu, corn starch, nutritional yeast, garlic, and seasonings until smooth and creamy. Taste and adjust seasonings as needed.
- Add the tofu filling into your prepared crust, smoothing out evenly. Top with halved tomatoes and drizzle with a little olive oil to make sure they'll stay juicy. (Optionally, brush the edges with a little non-dairy cream for a shiny golden color).
- Bake for 40-50 minutes until the filling is set and the crust is crispy. (*If the top of your tart browns too fast during baking, cover loosely with aluminum foil or baking paper).
- Let your tomato tart cool slightly to set before slicing, about 10 minutes. Garnish with fresh basil, sprinkle over vegan parmesan or use any toppings you like.
- Enjoy! 😊
Notes
- To make this tart gluten-free, I recommend using a gluten-free flour blend 1:1 and adding an additional flax-egg (stir 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly) to prevent a crumbly dough.
- If you want to pre-bake the crust for a crispier result, top the crust with dried beans or chickpeas to avoid collapsing, and blind bake for 15 minutes at 425°F. Then lower temperature to 356°F, remove the beans, add the filling and bake for another 30 minutes until done.
- 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.
- Please read my blogpost for additional information about this recipe.
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Hi there!
I made this quiche yesterday, because it’s been on my list for a long time. I absolutely love all of your recipes, and I’ve made a lot of them. You’re by far my favorite food blogger. Unfortunately my quiche didn’t come out firm. I even let it cook longer, but no luck. I used the same exact measurements. I did give it a five star review because the flavor was amazing and I wouldn’t want to decrease your overall rating just because one recipe of yours that I made kind of flopped! I’ll keep on practicing. Perhaps a little bit more cornstarch? I don’t know. I made your raspberry white chocolate tart on Saturday and it was a hit once again. Again, your recipes are amazing! Thank you for sharing. ♥️
Hi Raisa!
Thanks for your feedback, I really appreciate it. <3 One thing is very bad about using cornstarch: As soon as you try the filling and use the same spoon to stir it again, the enzymes in your saliva will prevent it from getting firm. Maybe this is what happened to you?
Hi and thank you for your reply. No. I didn’t do that. I made it for me and my family so if i did taste it, I didn’t use the same spoon to dip it back in. Maybe I didn’t drain the tofu too well? I don’t know. I’ll try it another time.
This is possible, I hope draining the tofu a little more will help next time. 🙂
Dear Bianca,
This is the fourth recipe of yours I recreate and as always it’s delicious !
I just didn’t follow the crust recipe cause I’m on a diet at the moment so I had to make it carb and fat friendly, I also just used 1 tsp of olive oil but it turned out scrumptious anyway !
It’s my first tofu quiche but definitely not the last !
My husband and I are not huge fan of tofu (living in South Korea it’s a bit ironic !) but this is a great way to eat some cause the cherry tomatoes taste almost covers it.
I’ve ordered the Kala Malak salt so next time I’ll see the difference that it makes.
Thanks for all your great recipes and amazing pictures !
Can’t wait to try more 🙂
Thank you so much Sarah! I’m so happy that you liked this recipe so that much. <3 I'm looking forward for your coming feedbacks! 🙂
Dear Bianca, is there a substitute for the Tofu, I can’t tolerate soya… But it looks so great! Thank you!
Hi Petra,
Instead of silken tofu, you can also make a “vegan chickpea egg mixture”. You can find the instruction for that soy-free option in the recipe notes of this recipe: Vegan Mushroom Leek Quiche.
Greetings,
Bianca
Super lecker
Ganz lieben Dank, Helene. <3
First time making a vegan quiche. It was really amazing, the texture was exactly the same as a non-vegan one! So nice and creamy!
Will be making this one a lot!!
Thanks for your great feedback! 🙂
So glad you love it!
Enjoy your evening! ♡
I make this so often, it’s so nice. Loved by vegans and non vegans alike, it’s one of our staple recipes 🙂
Thank you so much for your feedback! 🙂
I’m very happy that everyone loved this recipe!
Greetings,
Bianca ♡
Would I be able to make this crustless? Thanks!
Yes! But I recommend using a smaller pan and adjusting the baking time as needed.
This is great recipe, easy to make and relatively fast as for such a complex dish – i love the texture and moisture of the filing, hard to find otherwise in vegan quiches.
Also I made it GF, and the crust went out nicely.
Definitely going to try this once again, maybe adding some more veggies beside the tomatoes.
Thanks for yet another lovely recipe, Bianka ♥️
Hi Magda,
I am so glad this vegan quiche recipe turned out great with gluten-free crust! 🙂
Thank you so much for your great feedback! You can definitely add other veggies, too!
Much love, Bianca ❤️
It looks so gorgeous and I was so excited to try, but I used chickpea flour instead of cornstarch and the filling was a runny mess. Maybe not such a good substitute after all? I’m going to try with cornstarch next time… I really want to taste this magic!
Chickpea flour should work equally well but maybe your tofu was too liquid? Did you use silken-firm tofu?
I try soooo many of your recipes Bianca and i simply love them…the measurements/ detailing everything bang on!! And the pictures look so resplendent!!!! Thank u and sending lots of love all the way from Kolkata ,India!!!! Plz keep sharing these vegan recipes!!!
Love love
Anushree Goenka
So glad you love my recipes! Thank you so much for your amazing feedback! Lots of love to you! ❤️
This was one of the best things I’ve made in a.long time. My husband loved it too. I just added some paprika and more herbs to the tofu filling and ahen added a few mushrooms which I had left over with the tomatoes! Yummmy!
So glad you love this recipe! Thank you so much! ❤️
This was so good! I made without the kala namak only because I didn’t have it and I still really enjoyed it. My filling was a little bit more runny than I would have liked, so maybe I will try adding more cornstarch next time. Definitely will make again!
So glad you enjoyed it! Hope it’ll be firmer next time! 🙂
Absolutely delicious tart! Easily prepared, with an awesome flavour. Convinced all of my non-vegan guests as well! You should definitely try it, at least once!!!
So glad you love this tomato tart! Thanks for your amazing feedback! 🙂
I made this for the first time for a special Sunday family brunch and they LOVED IT!!!! I used the Vegan pie crust recipe and blind baked it but the crust turned out really hard and we didn’t like it but the tart itself was so good that we didn’t mind! THANK YOU
So glad you love this recipe so much! Thank you for your amazing feedback, Danielle! 🙂
I didn’t have a big enough tart dish so made individual ones. They turned out beautifully! The pastry was great 🙂
So glad you enjoyed it! Thank you so much 🙂
My supermarket recently started stocking vegan butter, so I couldn’t wait to try this recipe! The crust turned out really well with crispy layers, especially because I blind-baked it first. The filling I made with a mix of firm tofu and silken tofu, to make it a bit more firm (using this recipe and another). It’s spring here so asparagus are in season, which is what I used in the filling. I loved this recipe and can’t wait to try other ones on this blog! 😀
Hi Olivia, so glad you liked the pie crust using vegan butter! I can’t wait for the spring season either because I love asparagus, too! But here it’s pumpkin season so I’m currently into fall recipes! 😀 Thank you for your feedback! 🙂
It was sooo good! easy to cook and lasts for few days 🙂 I doubled the filling as my baking tray was 31cm in diameter and added some green beans as well. loved it! thank you!! Will be cooking choc raspberry cake next week for my husband’s birthday, really excited!
So happy that you liked my vegan tomato quiche tart! Hope you’ll like my chocolate raspberry cake too! Can’t wait for your feedback. Thank you so much 🙂
Tried it this evening super yummy and nice and straightforward
Thank you!
I never tried an heirloom tomato tart but I love a good quiche, without eggs, of course! It looks very mouthwatering and beautiful. 🙂
Thank you so much, Ela! So happy that you like vegan quiche too! 🙂