Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!

Quick Info

⏱️ 290 min • 🍽️ 12 servings • ⭐ 97%

Nutrition

62 cal • 1g protein • 4g carbs • 4g fat

Tags

[Dairy-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Easy] • [Appetizers] • [Brunch]

Ingredients

• 1½ cups raw cashews
• 3 cups warm water
• 1 cup fresh basil leaves, packed, plus ¼ cup, thinly sliced, divided
• 1½ cups fresh spinach, loosely packed
• 2 tablespoon fresh lemon juice
• 2 tablespoons plus ¼ cup olive oil, divided
• ¾ teaspoon kosher salt
• ¾ cup cold water
• 3-4 heirloom tomatoes, varying in size and color
• 1 16-ounce package of 13×18-inch filo dough, room temperature
• 4–6 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon flaky sea salt

Instructions Preview

1. Combine the cashews and warm water in a me…
2. Make the ricotta: In the bowl of a food pr…
3. Add the soaked cashews and cold water. Ble…

…and 8 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful