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Vegan Tomato and Spinach Tart
5 from 2 votes

Vegan Tomato and Spinach Tart

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.

Prep Time
25 mins
Cook Time
45 mins
Cool Crust:
15 mins
Total Time
1 hr 10 mins
Servings: 6 Servings
Calories: 378 kcal
Course: Main Course, Brunch
Cuisine: American, Vegan

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
  • black pepper to taste
  • 3 to 5 tablespoon water ice
For the Cheese
  • See Note
  • 1 cup cashews
  • 3 tablespoon lemon juice
  • ½ teaspoon onion powder
  • ½ teaspoon oregano dried
  • ¼ teaspoon garlic powder
  • salt to taste
  • black pepper to taste
For the Filling
  • 1 tablespoon olive oil
  • 1 onion finely chopped, medium
  • 2 garlic minced, cloves
  • 2 tablespoon rosemary minced, fresh
  • 1 cup spinach chopped
  • 3 tomato thinly sliced, medium
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 375°F (190°C) and lightly grease a tart pan
For the Crust
  1. 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.
  2. 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.
  3. Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes.
For the Cashew Cheese
  1. 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
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 378

% 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.