Ingredients for - Plant-Based Tomato Tart
How to cook deliciously - Plant-Based Tomato Tart
1. Stage
Soak the cashews in water for at least 1 hour, up to 8 hours.
2. Stage
Preheat the oven to 425 degrees F (220 degrees C).
3. Stage
Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
4. Stage
Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
5. Stage
Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
6. Stage
Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
7. Stage
Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
8. Stage
Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
9. Stage
Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
10. Stage
Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
