Heirloom Tomato Tart is the perfect send off to summer and welcome in to fall. It’s the beginning of the end of fresh garden tomatoes and look how pretty (and pretty tasty) this tart is!

My Heirloom Tomato Tart is made with homemade cashew cream “cheese.” However, is a tomato tart for every palate! Do love veggies but maybe cannot have dairy? Does hummus type fillings excite you? Is gluten free a must? Do you just love food? Here’s the wonderful story: this tart is so very easy to cater to any food restriction or non-restriction. Yep, you will love this tart as much as I do, and I am not vegan.

The corn masa crust is pre-baked for 15 minutes before adding the filling. If you are making this gluten free, try my Gluten Free Flour Mix, it’s a 1:1 ratio substitute for flour. Then put all of the filling ingredients in a food processor or blender and puree until creamy, about 3 to 5 minutes. The basil is hiding under the cashews.

Spread the luscious filling onto the pre-baked crust, add sliced tomatoes of choice, gently pressing in, and top with cracked pepper & a little olive oil. I scraped and licked the bowl clean. Bake 25 minutes and DONE.

If your garden is full of green tomatoes, of which I have plenty of those too, here is my version of Fried Green Tomato Tart. Green tomatoes taste absolutely nothing like their ripe counterpart. I think you should give the greenies a chance to be your new tomato friend.

My tomato harvest this year was perfectly wonderful: Lemon Beefsteak, Brandywine, Japanese Orange, and Sweet Yellow Cherry. However, produce markets are full of so many varieties of tomatoes; no garden needed.

I added some fresh basil (also end of garden foraging) and we feasted after it cooled off a bit. My daughter and I kept grabbing slices and SHE claimed the last slice! Winner!

Have a great week creating in your kitchens pie peeps!

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Heirloom Tomato Tart

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: Appetizers, Brunch, DinnerCuisine: AmericanDifficulty: Medium-Easy

Sweet and tangy end of garden tomatoes baked in a cashew cream filling with a hint of lemon and topped basil and served up in a corn masa crust.

Servings

8

Prep time

2

hours 

Baking Time (total)

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Filling

• 1 cup unsalted cashews (soaked in water for 2 hours)

• 1/4 cup water

• 1/2 cup garbanzo beans, drained (about 1/2 can)

• 1/4 cup parmesan cheese (or nutritional yeast for vegan)

• Zest of one lemon

• Juice of one lemon

• 5 to 6 fresh basil leaves (or 1 tablespoon pesto)

• 1 teaspoon garlic powder

• 1 small tomato, cut into quarters

• 1 teaspoon salt

• Topping

• 3 to 4 tomatoes, sliced into 1/4-inch slices, cut cherry tomatoes in half, any variety

• 1 tablespoon olive oil

• Fresh cracked pepper and salt

• Fresh basil leaves (optional)

• Corn Masa Crust

• 2 tablespoons corn meal

• 1/2 cup masa harina

• 1/2 cup flour (or gluten free flour mix)

• 1/4 teaspoon salt

• 1/8 teaspoon baking powder

• 1/4 teaspoon sugar

• 1/3 cup butter (or vegetable shortening)

• 1/2 cup frozen corn, thawed

• 1/3 cup cold water

Directions

• Soaked Cashews
• Place unsalted cashews in a large bowl and cover with water. Let them soak for 2 hours while you prep everything else.
• Corn Masa Crust
• Preheat oven to 350 F degrees.
• In a large bowl, mix dry ingredients to blend.  Cut in butter (or shortening) until crumbly.
• In blender or food processor pulse corn and water together for a few seconds, and stir into crumbled mixture. It will come together quickly into an easily pliable ball, do not kneed.
• With extra masa or flour, dust the counter/rolling surface and roll dough out to just under 10 inches, place in 10- tart baking dish and press out to fill in edges, keeping the dough fairly uniform in thickness.
• Bake for 15 minutes, remove from oven and set aside for filling.
• Filling and Tart Construction
• Puree all ingredients for filling in a food processor or blender until creamy, about 3 to 5 minutes.
• Spread filling onto pre-baked crust, placed sliced tomatoes on top, pressing slightly into filling. Drizzle olive oil and sprinkle on salt and pepper.
• Bake 35 minutes at 350. Add remaining fresh basil, cool for about 10 minutes, best served warm.

Notes

• Vegan and Gluten Free options, as noted in recipe: substitute vegetable shortening for butter in crust, nutritional yeast for parmesan cheese, and gluten free flour mix for flour in crust.