Easy puff pastry tart topped with juicy and sweet tomatoes, creamy cashew cheese sauce and Italian mixed herbs is a flavourful side or lunch idea that is baked to perfection with minimal effort. It is vegan and can easily be made gluten-free too.
I'm getting addicted to these puff pastries because, with them, you can make many recipes with almost zero effort. This blog is about quick and easy recipes because I know we are all busy in life, and we often don't want to put too much effort into making our meals. But who doesn't like delicious food, right?
So here I am, bringing you another super tasty and easy recipe that is perfect for any time of the day. Busy weekday or lazy weekend? A family gathering is around the corner?
Got it! This recipe is for you!
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This easy tomato tart is made with tomatoes, cashew cheese sauce, Italian mixed herbs and store-bought puff pastry to make it even quicker.
It is the perfect meal any time of the day when you are short on time and want to make something quick and delicious. It is not only crispy, cheesy and creamy but also fluffy, delicious and vegan, so wholly dairy- and egg-free. So why wouldn't you like it? 🙂 To make it gluten-free, you need to buy the gluten-free puff pastry.
I've seen so many recipes come with pesto, but I am not a big fan of it. I love the creaminess, cheese, and my forever favourite cashew cheese sauce, so I hoped it would go right. The first time I made it, I couldn't believe how delicious it was, and since then, we have had it a few times a week.
Why you Will love this Tomato tart
- Crispy
- Creamy
- Cheesy
- Vegan
- Healthy
Ingredients to make tomato and cashew Cheese tart
For the cashew cheese sauce, you'll need:
- Raw cashews-soaked overnight or for 20 minutes in boiled water
- Dairy-free milk or water
- Salt to taste
- Nutritional yeast
- Garlic powder
- Lemon juice
For the full cashew cheese sauce recipe, click here.
To make the tart, you'll need:
- Cashew cheese sauce
- Puff pastry
- Any tomatoes you like. I used sweet vine-ripened tomatoes.
- Italian mixed herbs
See recipe card for quantities.
how to make tomato and cashew cheese tart
1: Firstly, make the cashew cheese sauce. You can make it one or two days in advance if you want to save time. Let it rest for a night or two; it will make the sauce even thicker, which I'd prefer. But of course, making it on the same day would work well too.
2: Soak the cashews overnight or for at least two hours in water. If you are short of time, add the nuts to a bowl of boiled water and set it aside for 20 minutes. Once they are soaked, rinse and drain them. Soak them will make the sauce smooth and silky.
3: Then place the cashews with the rest of the ingredients into a food processor or blender and mix until smooth. Add lemon juice, salt and pepper to taste. If you like, add fresh herbs for flavouring.
4: Meanwhile, preheat the oven to 180c and roll out the puff pastry from the fridge.
5: Prick your puff pastry with a fork by leaving the edges about 2 cm so it won't bubble up during baking. After that, fold the sides and edges.
6: Now, spread the cashew cheese sauce over the pastry.
7: Then, lay the sliced tomatoes on top of the cashew cheese sauce. Sprinkle the Italian mixed herbs.
8: Lastly, brush the pastry edges with dairy-free milk. ( mix the milk with some turmeric for a golden colour )
9: Bake for 25-30 minutes until golden brown.
Slice it and serve it hot with a side salad. Enjoy!
What other vegetables can you use for this tomato tart?
This recipe is so versatile. You can use any vegetables you like or have at home! Pick your favourite ones, and create a delicious vegetable tart.
Other veggies that would work well with this puff pastry tart:
- Asparagus
- Broccoli
- Red, yellow or green bell peppers
- Onion
- Sweet potatoes
- Courgette
- Carrot
Storage
This vegan tomato tart with puff pastry is best served right away. We never had any leftovers 🙂 But if you have any, in the fridge, you can store this tomato tart in an airtight container for up to 3 days.
top tip
- Please remember that although this recipe is quick, soaking the cashews would take at least 20 minutes.
- To make the sauce super creamy, soak the cashews overnight or for at least two hours in water. However, if you are short on time, 20 minutes in boiled water will do too.
- Use unsweetened dairy-free milk to make the cashew sauce even more creamy.
- This recipe is so versatile that you can add any vegetables you like to make a delicious vegetable tart.
More easy recipes
- Pasta with Vegan Cream Cheese and Cherry Tomatoes
- Easy Mushroom And Lentil Wellington with Walnuts
- Vegan Chilli Sin Carne
- Vegan Pasta Bake
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!
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Easy Tomato and Cashew Cheese Tart with Puff Pastry Recipe
- Total Time: 1 hour
- Diet: Vegan
Description
Easy puff pastry tart topped with cherry tomatoes, cashew cheese and Italian mixed herbs is a tasty sides or lunch idea made with minimal effort. It is vegan and can easily be made gluten-free too.
Ingredients
For the cashew cheese sauce you'll need:
- 200g / 7 oz raw cashews-soaked overnight or for 20 minutes in boiled water
- 150 ml / 5.3 oz dairy-free milk or water
- Salt to taste
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 2 tbsp lemon juice
For the full cashew cheese sauce recipe, click here.
To make the tart, you'll need:
- Cashew cheese sauce
- 1 puff pastry
- 10-12 small vine ripened tomatoes - optional. You can use any tomatoes you like.
- 1 tsp Italian mixed herbs
Instructions
- Firstly, make the cashew cheese sauce. If you need more time, you can make it one or two days in advance. It will be even thicker, which I'd prefer. But of course, making it on the same day would work well too.
- Soak the cashews overnight or for at least two hours in water. If you are short of time, add the nuts to a bowl of boiled water and set it aside for 20 minutes. Once they are soaked, rinse and drain them. Soak them will make the sauce smooth and silky.
- Then place the cashews with the rest of the ingredients into a food processor or blender and mix until smooth. Add lemon juice, salt and pepper to taste. If you like, add fresh herbs for flavouring.
- Meanwhile, preheat the oven to 180c and roll out the puff pastry from the fridge. Prick your puff pastry with a fork by leaving the edges about 2 cm so it won't bubble up during baking.
- Fold the sides and edges.
- Now, spread the cashew cheese sauce over the pastry and lay the sliced tomatoes on top of the cashew cheese sauce. Sprinkle the Italian mixed herbs.
- Lastly, brush the pastry edges with dairy-free milk. ( mix the milk with some turmeric for a golden colour )
- Bake for 25-30 minutes until golden brown.
- Slice it and serve it hot with a side salad.
- Prep Time: 10 minutes
- Soak Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sides, Appetizer
- Cuisine: American
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