Friday, September 29, 2017

Vegan Tomato Tart with Cashew Cream


Tomatoes of every shape, size, and color are flowing out of the garden with exceptional speed.We eat them just as fast too. I have to laugh because I thought we would be canning all of our tomatoes. Instead, we are devouring them each and every day on sandwiches, with salt, in salads, in pasta, and made into tarts. Oh, these tarts are so yummy!


Tomatoes and puff pastry are a perfect match to create an easy and spectacular dish for friends and family. Make sure if you want or need your puff pastry to be vegan, you check the labels. I find ours at our local grocery store.

The cashew cream is a must in all vegan kitchens. I make mine based on a ton of recipes I scoured for the perfect combination of flavors for our family. In fact, I often alter it for the special meal I might be using it with to accommodate the dish. For instance, I use a little sugar to add the cashew cream to sweet desserts or add lemon zest when stirring it in with pasta. I also use cashew cream like sour cream served on baked potatoes, in chili, on tacos, and my favorite is when I add it to our soups to make them creamy.

Cashew cream is so versatile and easy to prepare. The recipe I use for this dish is listed below.





Vegan Tomato Tart with Cashew Cream

1 thawed puff pastry square (2 are included per box)
a variety of tomatoes
cashew cream (recipe below)

1. Preheat oven to 450. You want a very hot oven to have the puff pastry turn out perfectly. My oven runs a little cooler so I use the 450 temperature. If your oven runs hot, then go down to 425. Lay a piece of parchment paper in a cookie sheet.

2.  Unfold thawed puff pastry and make sure unfolded seams are not broken. I gently push them together if they have torn a bit.

3.  Cover the inside of the square with cashew cream. I leave a healthy inch free from the cream sauce all around the edges. See picture above.

4.  Lay tomatoes in any pattern you wish. I cut my small tomatoes in half. I cut the larger tomatoes in 1/4 inch slices. Use your imagination and great a masterpiece.

5.  Bake for 30-40 minutes. Again this depends on your oven. I personally, like my edges fully risen and baked to a perfect crispy brown crust. See pictures above of the finished version.

6. Remove from oven and cut into squares and serve. I ate the whole thing. I know that leftovers can be reheated without any problems. I had to make another one to figure that out. Good times in the kitchen.

Cashew Cream I used for this recipe.

1 cup of raw cashews
enough water to cover the cashews in the bottom of the blender
1/2 lemon, juice only
1 tablespoon nutritional yeast
1 teaspoon minced garlic
salt/pepper to taste

Optional ingredients I added to this recipe, just for this recipe are:

1/4 cup minced green onions
2 teaspoons grated lemon zest

1. Place all of the ingredients for the cashew cream into a high-speed blender. I have a Vitamix. Once creamy and smooth, mix in the green onions and grated lemon zest.

2. The consistency is like hummus. Adjust water according to this likeness. You may need to add more garlic, lemon juice, or nutritional yeast to get the flavor profile to your preference. I tend to like a strong lemony flavor, especially with the tomatoes.

3. Store leftovers in the refrigerator. The shelf life is about 1 week.

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