Vegan Tomato Sage Tart – Sharon Palmer, The Plant Powered Dietitian

When you’ve gotten a bounty of attractive heirloom cherry tomatoes readily available, put them to lovely work in a easy, straightforward, savory tart. This rustic tart is predicated on a crispy filo dough pastry, which is layered with a brush of coronary heart wholesome olive oil, then topped with home-made cashew ricotta, colourful contemporary heirloom cherry tomatoes, and crispy fried sage. Just some components come collectively on this scrumptious Vegan Tomato Sage Tart, which might be served for dinner as an entrée, or in small appetizer servings for the beginning of a meal. Whereas it seems spectacular, it’s fairly easy to arrange. This wholesome, scrumptious savory tomato pie is the right recipe to show to when you’ve gotten tomatoes coming in throughout the summer time, although you’ll be able to simply use colourful cherry tomatoes from the grocery store or farmers market, too. In case you’re new to rising tomatoes, begin with cherry tomatoes, as they’re among the many best to develop. I’ve a number of colourful varieties rising in my backyard, which I used on this recipe. Make the cashew ricotta by soaking uncooked cashews a number of hours or in a single day, or use the 15-minute fast soak technique. Fry up crispy sage leaves in a pan with additional virgin olive oil so as to add a pop of colour, texture, and taste.

Step-By-Step Information:

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Vegan Tomato Sage Tart

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  Creator: The Plant-Powered Dietitian
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  Prep Time: 20 minutes
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  Prepare dinner Time: 20 minutes
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  Complete Time: 40 minutes (extra in the event you soak cashews in a single day)
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  Yield: 8 servings 1x
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  Food regimen: Vegan

Description

Make this attractive, savory, wholesome Vegan Tomato Sage Tart with straightforward filo pastry dough, home-made cashew ricotta, heirloom cherry tomatoes, and crispy fried sage leaves.

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Cashew Ricotta:

Filo Pastry:

Filling:

• 12 ounces heirloom cherry tomatoes, sliced in half (no matter colour desired)
• 2 teaspoons additional virgin olive oil

Crispy Sage Leaves:

• 2 tablespoons additional virgin olive oil
• 1 bunch (2 ounces) contemporary sage leaves, separated into leaves.
• Course sea salt, as desired
• Freshly floor black pepper, as desired

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Directions

1. Make Cashew Ricotta: Place cashes in a bowl and canopy with water. Soak within the fridge for 3 hours or in a single day. Or use the fast soak technique by overlaying with boiling water and soaking for quarter-hour. Drain cashews and place in a food processor or small blender. Add plant-based milk, lemon juice, garlic, dietary yeast, salt and white pepper and course of till clean with some granular texture remaining. Might have to pause and scrape down sides. Put aside.
2. Put together Filo Pastry: Place 3 tablespoons olive oil in a small dish. Utilizing a pastry brush, evenly brush the underside of a 9×13-inch baking dish with olive oil. Minimize the 5 sheets of filo dough in half to make 10 rectangles. Place the primary sheet on the underside of the dish, and evenly brush the floor of the fillo dough with olive oil, utilizing a pastry brush. Place the second sheet of filo dough on high of the primary sheet, and brush evenly with olive oil. Repeat steps, ending with the tenth sheet of filo dough (no have to brush the highest of this sheet with olive oil).
3. Preheat oven to 375 F.
4. Gently unfold the cashew ricotta over the floor of the filo dough.
5. Organize tomato halves, reduce facet down, over the floor of the filo dough. Drizzle with 2 teaspoons olive oil, and season with salt and pepper, as desired.
6. Place in oven and bake for about 20 minutes, till pastry is golden. Take away from oven.
7. Whereas tart is baking, ready crispy sage leaves. Warmth 2 tablespoons of olive oil in a skillet. Add contemporary sage leaves and fry for only a few seconds, till the leaves are deep inexperienced and crispy, flip over and prepare dinner on the opposite facet. Take away and drain on paper towels. Season with salt and pepper, as desired.
8. Organize the crispy sage leaves over the tomato pie.
9. Slice with a pizza cutter or sharp knife into 8 items.

• Class: Entree
• Delicacies: American

Diet

• Serving Dimension: 1 serving
• Energy: 233
• Sugar: 2 g
• Sodium: 30 mg
• Fats: 18 g
• Saturated Fats: 3 g
• Carbohydrates: 17 g
• Fiber: 4 g
• Protein: 5 g

Key phrases: vegan tart, tomato tart, tomato sage tart, vegan appetizer, vegan entree

For different plant-based recipes, take a look at:

Mini Curried Lentil Wellingtons
Zucchini Tempeh Pastry Cups