Tomato Tart with Vegan Lemon Ricotta (Gluten Free, Paleo)

Tomato Tart recipe | This gluten-free, paleo tomato tart is a delicious and healthy appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and topped with roasted tomatoes and fresh basil.

The best tasting food around is pretty much always going to be the freshest. That’s why I love the farmers’ market so very much. This weekend I went to my favorite market, the Minneapolis Farmers’ Market on Lyndale Avenue and was inspired to make a tomato tart with lemony ricotta and a tasty basil pesto. It turned out incredible not only because the flavors go so well together, but because the ingredients are as fresh as they come. The basil and cherry tomatoes I bought were both grown right here in Minnesota.

Tomato Tart recipe | This gluten-free, paleo tomato tart is a delicious and healthy appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and topped with roasted tomatoes and fresh basil.

Now this tomato tart is not just any old tomato tart. It’s gluten free, dairy free (yes, it’s vegan ricotta and pesto!) and paleo. I used a savory paleo tart crust recipe from Paleo Grubs for the base, then improvised my pesto recipe by using what I had on hand, which was pecans and some sunflower seeds. On top of that I layered Tasting Table‘s simple recipe for vegan cashew ricotta cheese (I modified the recipe to add a teaspoon of grapeseed oil to get a nice spreadable consistency, plus a teaspoon of lemon zest for tang).

Tomato Tart | This gluten-free and paleo tomato tart is a delicious and lovely appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and then topped with roasted tomatoes and fresh basil.Tomato Tart | This gluten-free and paleo tomato tart is a delicious and lovely appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and then topped with roasted tomatoes and fresh basil.Tomato Tart | This gluten-free and paleo tomato tart is a delicious and lovely appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and then topped with roasted tomatoes and fresh basil.Tomato Tart recipe | This gluten-free, paleo tomato tart is a delicious and healthy appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and topped with roasted tomatoes and fresh basil.To get the juicy roasted tomatoes I took a hint from my tomato jam recipe and tossed some multicolored cherry tomatoes in olive oil, salt and pepper and roasted them on a cookie sheet with parchment paper for 4 hours at 250 degrees F. Then I packed them in a jar with their juices and oil. When I topped the tart with the tomatoes, I drained each tomato a little bit by poking them with a toothpick so the tart wouldn’t get too watery.

The recipe below seems like a lot of ingredients, but once you have everything prepped and your mise en place ready, it’s the easiest ever to put together.

Now I can’t wait to serve this lovely appetizer at my next party!

Tomato Tart with Vegan Lemon Ricotta (Gluten-Free, Paleo)

Tomato Tart with Vegan Lemon Ricotta (Gluten Free, Paleo)
 
This gluten-free and paleo tomato tart is a delicious and lovely appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, then topped with roasted tomatoes and fresh basil. Plan ahead: The cashews need to soak overnight and the tomatoes take four hours to roast.
Author:
Recipe type: Appetizer
Cuisine: Gluten Free | Dairy Free | Vegetarian | Paleo | Soy Free
Serves: 4-6 as an appetizer
Ingredients
  • Paleo savory tart crust (see link above)
  • For the pesto:
  • 2 cups packed greens (I used a mix of spinach, arugula and basil)
  • 1 cup nuts (I used pecans and sunflower seeds)
  • Juice of 1 large or 2 small lemons
  • 1 tsp. lemon zest
  • Olive oil
  • Salt and pepper, to taste
  • For tomatoes:
  • 1 pint cherry tomatoes
  • Olive oil
  • Salt and pepper, to taste
  • For vegan lemon ricotta:
  • 1½ c. raw cashews, soaked in water overnight
  • 1 tbsp. nutritional yeast
  • 1 lemon, zested and juiced
  • 1 tsp. lemon zest
  • 1 tsp. grapeseed or sunflower oil
  • Salt and pepper, to taste
  • For tart:
  • Fresh basil, chiffonade
Instructions
  1. Make the tomatoes. In a bowl, combine cherry tomatoes, a drizzle of olive oil, and salt and pepper. Pour onto a parchment lined baking sheet and roast in a 250 degree oven for 4 hours. This can be done up to 3 days ahead.
  2. Make the paleo savory tomato tart coconut flour crust from Paleo Grubs (see link above). Bake 30 minutes, until golden brown. Let cool completely.
  3. Make the pesto. Combine the greens and nuts in a food processor. Once broken down, add the lemon juice, lemon zest and about ¼ cup olive oil. Add salt and pepper and process until fine, but not completely smooth. Taste and adjust seasonings to taste. Add water, a tablespoon at a time, until you reach a good spreadable consistency.
  4. Make the vegan lemon ricotta. Process the soaked cashews in a food processor until finely chopped. Add 1 tbsp. nutritional yeast and juice of 1 lemon. Process again. Add 1 tsp. lemon zest, salt, pepper, and 1 tsp. grapeseed or sunflower oil. Process until almost completely smooth. Add water, a tablespoon at a time, until it reaches a spreadable consistency. Taste and adjust seasonings, if needed.
  5. Assemble the tart. Spread a heaping ¼ cup of pesto on the cooled tart crust. Then carefully layer lemon ricotta on top of the pesto. Sprinkle with salt and pepper. Top ricotta with cooled, roasted tomatoes and garnish with fresh basil. Drizzle with olive oil from roasted tomatoes, if desired.
Notes
You could use regular ricotta and your favorite pesto for this tart and it would turn out just as delicious. Just stir in a squeeze of lemon and a teaspoon lemon zest to the ricotta.
A balsamic reduction would be an amazing compliment to this recipe.
You will have pesto and cashew ricotta left over. Try tossing pesto with pasta and topping with ricotta or use both as sandwich spreads or dipping sauces.

Tomato Tart recipe | This gluten-free, paleo tomato tart is a delicious and healthy appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and topped with roasted tomatoes and fresh basil.Tomato Tart recipe | This gluten-free, paleo tomato tart is a delicious and healthy appetizer that's pretty enough for a party. A paleo tart crust is layered with dairy-free pesto, vegan lemon ricotta cheese, and topped with roasted tomatoes and fresh basil.

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