This is an easy recipe, but it's impressive enough for elegant get to-gethers as well as low-key barbecues. Feel free to experiment with fresh herbs and nuts of your choice, such as pine nuts or almonds.
For a vegan tart, use this Vegan Almond Tart Dough or another vegan crust.
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour, 35 minutes
Yield: 1 9" tart
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 t. salt
- 1 stick cold dairy-free soy margarine, cut into pieces
- 1 large egg yolk, lightly beaten
- For the Filling:
- 2 pounds fresh plum tomatoes or small vine-ripened tomatoes
- 3 t. dairy-free soy margarine
- 1 cup white granulated sugar
- 1 t. fresh lemon juice
- Pinch of salt, or to taste
- Freshly ground pepper (optional)
- 3/4 cups finely ground cashews
1. Prepare the crust. In a food processor, pulse the flour, confectioners' sugar, and salt to combine. Add the dairy-free soy margarine, pulsing until the mixture resembles a coarse meal. Add the egg, and process until the dough is clumpy but comes together. Turn the dough out onto a dry work area and knead the dough into a disc. Wrap tightly with plastic and allow the dough to chill in the refrigerator for 2 hours to overnight.
2. Preheat the oven to 375 F. Lightly oil or grease a 9" tart pan. Roll out the tart dough and fit into the pan, cutting the dough flush with the sides of the pan. Prong the surface lightly with a fork, and return the pan to the refrigerator for 30 minutes.
3. Lightly oil a piece of aluminum foil the size of your tart crust and place oil-side-down on the crust. Place the tart pan on a clean baking sheet and bake for 20 minutes. Remove the foil and allow the crust to cool slightly while you prepare the filling.
4. Cut a shallow "x" into the bottom of each of the tomatoes. In a large skillet over medium heat, melt the dairy-free soy margarine and sprinkle the sugar evenly over the melted margarine. Add the tomatoes to the pan, "x"-side down, and cook, stirring occasionally to prevent burning, until the sugar has caramelized to an amber-colored syrup, about 20-25 minutes. Remove the tomatoes from the heat, sprinkle with salt and pepper (if using) and drizzle with the lemon juice. Using a slotted spoon, transfer the tomatoes to the partially baked crust, arranging evenly. Carefully, cut large tomatoes in half with a paring knife. Pour the syrup in the pan evenly over the tomatoes. Sprinkle the ground cashews evenly over the tomatoes. Bake for 12 minutes and transfer to a wire cooling rack to cool for at least 20 minutes before serving. Serve warm or cold.