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
- 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!
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
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
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
- 10,6 oz heirloom tomatoes 300g, or cherry tomatoes
- vegan parmesan cheese optional
- fresh basil optional
- 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! 😊
- 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.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND FEEL FREE TO PIN THE FOLLOWING PICTURE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.