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Heirloom tomato & walnut tart I vegan, gluten-free

by | Jun 20, 2018 | Mains | 0 comments

Growing up my mom often made us a tomato tart that goes down in history as the most tasty tart I’ve eaten! I have the recipe in an old family recipe book, but I know it’s not even worth getting out and trying to replicate it, as there are so many ingredients I won’t be able to eat. I recently spotted this recipe and just had to try it. It may not quite be my mom’s tart smothered in cheese and salami; but it is simply delicious!

Instead of making one big tart, I used 4 small round loose bottom pie pans, which is a lovely way to serve it up with a salad or a side portion of roasted vegetables.


(Makes 1 tart or 4 small tarts)


2 tablespoons ground flaxseed

4 tablespoons filtered water

½ cups walnut meal (ground walnuts)

1 cup gluten free oat flour (or flour of choice)

½ cup buckwheat flour

¾ teaspoon sea salt

½ teaspoon garlic powder

1½ tablespoon olive oil

3 tablespoon almond milk (or your choice of milk)


1 cup cashews (soak for at least 1 hour)

¼ cup water

3 tablespoons nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic powder

1 tablespoon dijon mustard

4 cherry tomatoes sliced

1/2 can organic chickpeas, drained

1 teaspoon sea salt

Pinch of turmeric (optional)


Multi coloured heirloom cherry tomatoes – chopped in half

Drizzle olive oil

Sprinkle sea salt

Fresh Basil & Oregano


Heat oven to 180 degrees C (350 degrees F).


  1. Firstly make the walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  2. Make the flax egg by mixing the ground flax and water in a small bowl – set aside to thicken.
  3. Greece the round loose bottom pie pan with coconut oil.
  4. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix thoroughly to form a dough.
  5. Transfer the dough to the tart pan and use your fingers to flatten the mixture across the bottom of the pan and up the sides. Poke a few holes with a fork across the bottom.
  6. Bake base for 10 minutes on 180 degrees C for 10 minutes. Remove from the oven.


  1. While the base is in the oven, add all the filling ingredients to your food processor and blitz until smooth and creamy.
  2. Layer the filling mix across the bottom of the cooked base, then add in the halved tomatoes. Press in a little.
  3. Drizzle with a little olive oil and a sprinkle of sea salt.
  4. Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.
  5. Onced cooled sprinkle on fresh basil & oregano.



Recipe from Rebel Recipes.


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