Bursting with bright, summery flavor, this vegan and gluten-free savory tart is basically sunshine in pie form. We can’t quite put our finger on why… but just one bite will transport your taste buds to the Mediterranean coast (our hunch is that it’s the combination of colorful heirloom tomatoes, roasted garlic and fresh basil – YUM!).
While this recipe requires a few steps at first glance, it’s quite easy to make, and the results will definitely impress your brunch or lunch guests. Leftovers are pretty slim. But just in case you’re lucky enough to save a few slices to enjoy another day, know that this tasty tart keeps well and can be easily reheated.
Roasted Tomato Tart with Cauliflower Cream “Cheese”
- 1 small head garlic
- 2 cups cauliflower florets, chopped small
- 1 container Kite Hill Vegan cream cheese
- 2 Tbsp. ground flax seeds
- 6 Tbsp. water
- 1 box Simple Mills Rosemary & Sea Salt Almond Flour Crackers
- 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers
- 3 Tbsp. olive oil
- 1-2 rings red onion, sliced thin
- 1 clove garlic, sliced thin
- 3-4 leaves fresh basil, sliced thin
Preheat oven 400 degrees In large pot with steamer basket, fill with 2 in. water. Cook over medium heat to boil (continue with following steps).
In small bowl, combine flaxseed and water to prepare crust. Set aside for 10 minutes.
On large parchment-paper-lined baking sheet, arrange sliced tomatoes (it’s OK if there’s a bit of overlap). Drizzle with olive oil and evenly sprinkle with thyme, salt and pepper. Set aside.
Slice about ¼ inch off bottom of garlic bulb to expose cloves. Make a parchment paper “tent” or loose packet around it, and place it on the tray with the tomatoes. Bake both the tomatoes and the garlic for 30 minutes.
At this point, the water on the stove should be boiling. Place cauliflower in steamer basket, cover and cook about 10 minutes or until soft (you should be able to easily pierce with fork).
Use food processor to prepare crust. Add both boxes of crackers and pulse into sand-like texture. Transfer to mixing bowl. Mix in oil and flax-water mixture until “wet sand” texture forms. (It should still be crumbly at this point.) Press into 9-inch tart pan.
When ready, remove tomatoes and garlic from oven. Reduce heat to 375 Insert tart and bake 15 minutes.
Meanwhile, work on filling. In food processor, combine steamed cauliflower with entire container of vegan cream cheese. Pop roasted garlic cloves out of papery shells by squeezing each between two fingers. Add roasted garlic to food processor and blend on high until creamy smooth texture forms.
When ready, remove crust from oven. Spread layer of “cheesy” cauliflower filling on top (about half of it). Then layer generously with half the tomatoes. Layer on remaining filling and top with remaining tomatoes.
Sprinkle on sliced red onion and garlic. Bake 25-30 minutes. Garnish with fresh basil and serve warm or chilled.
Want to taste this tart? Get the dry ingredients you need for this recipe at Vitacost.com.