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Vegan Gluten-free Basil Tomato Tart

Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer - this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.
Prep Time 30 minutes
Cook Time 45 minutes
Course Baking Savoury
Servings 10 Portions

Ingredients
  

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

Instructions
 

  • 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.
Keyword Basil, gluten-free, Tart, Tomato, vegan