clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomato tart with puff pastry and tomatoes on a white surface

Easy Tomato and Cashew Cheese Tart with Puff Pastry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kristy @ Plant N' Spice
  • Total Time: 1 hour
  • Diet: Vegan


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.



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


  1. 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. 
  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. Prick your puff pastry with a fork by leaving the edges about 2 cm so it won't bubble up during baking.
  5. Fold the sides and edges.
  6. 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. 
  7. Lastly, brush the pastry edges with dairy-free milk. ( mix the milk with some turmeric for a golden colour ) 
  8. Bake for 25-30 minutes until golden brown. 
  9. 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