Vegan Tomato and Spinach Tart
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Cool Crust:
15 mins
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Total Time
1 hr 10 mins
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Servings
6 Servings
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Calories
378 kcal
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Course
Main Course, Brunch
Vegan Tomato and Spinach Tart
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From the rustic and savory crust to the creamy herbed cashew cheese, to the mouthwatering onion and spinach filling and tangy tomatoes, this easy to make tart is perfect for brunch or dinner.
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Ingredients
For the Crust
- 1 ½ cups whole wheat flour
- 8 tablespoon vegan butter chilled and cut into cubes
- 1 teaspoon baking powder
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- pepper to taste
- 3 to 5 tablespoon ice water
For the Cheese
- See Note
- 1 cup cashews
- 3 tablespoon lemon juice
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- salt and pepper to taste
For the Filling
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 tablespoon fresh Rosemary minced
- 1 cup spinach chopped
- 3 medium tomatoes thinly sliced
- salt and pepper to taste
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Instructions
- Preheat oven to 375°F (190°C) and lightly grease a tart pan
For the Crust
- Mix all of the dry in a large mixing bowl and add the butter. With a paddle attachment, beat at a low speed until it looks like coarse meal. Add the water 1 tablespoon at a time until the dough is sticky and pliable. You may or may not need all of the water.
- On a floured surface, knead the dough into a round disc and roll it into a circle, then press into the tart pan until the dough is evenly distributed. If the dough cracks or separates, press it together.
- Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes.
For the Cashew Cheese
- Cover the cashews in water in a small sauce pan and bring to a boil. Boil for 15 minutes or until the cashews are puffy and soft. Drain the water from the cashews and place in a high powered blender with the rest of the ingredients and blend until the mixture is smooth and thick, like a cheese spread. If it’s too thick, add a teaspoon of water at a time until it looks like a thick cheese spread.
For the Filling
- Heat a large skillet on medium-high heat. When the pan is hot, add the olive oil and spread it evenly throughout the pan, then add the onions and stir. Cook for approximately 5 minutes, or until they become translucent. Add the garlic, rosemary, and salt and pepper and cook for 2 minutes. Add the spinach and stir until it begins to wilt. Remove from the heat and set aside.
- Spread the cheese evenly over the crust, then the onion and spinach mixture. Place the sliced tomatoes in a circular pattern, layering as you go. Bake for approximately 45 minutes, or until the tomatoes begin to shrivel and brown on the edges.
- Enjoy!
Notes
- The Nutrition Facts are an estimate only Treeline’s cashew cheese spread works well with this recipe, too. If you don’t have time to make your own, this is great in a pinch.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
0mg
(0%)
Sodium
230mg
(10%)
Potassium
553mg
(16%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1725IU
(35%)
Vitamin C
14.4mg
(16%)
Calcium
87mg
(9%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 0mg | 0% |
| Sodium | 230mg | 10% |
| Potassium | 553mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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