Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BBQ or as a lunchbox snack.
The dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again 🙂
This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.
For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy! 😋
Basil Tomato Tart (Vegan, Gluten-free, Oil-free)
For the dough:
- 150 g rice flour
- 70 g almond meal (or ground sunflower seeds)
- 2 tsp psyllium fiber husk, ground
- 1/2 tsp salt
- 1/2 tsp baking powder
- 40 g tahini
- 160 ml mylk or water
For the filling:
- 70 g cashews (or blanched almonds, or macadamias)
- 200 ml water
- 3 tsp rice flour
- 2 tbsp yeast flakes (optional)
- 1/2 tsp salt
- 1-2 pinches chili powder
- 1 garlic clove
- 1 big bunch fresh basil
- 1-2 handful fresh tomatoes
- For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
- Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
- Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
- In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.