Description
Make this gorgeous, savory, healthy Vegan Tomato Sage Tart with easy filo pastry dough, home-made cashew ricotta, heirloom cherry tomatoes, and crispy fried sage leaves.
Ingredients
Scale
Cashew Ricotta:
- 1 cup raw cashews
- Water, as needed
- ¼ cup plant-based milk, plain, unsweetened
- 1 small lemon, juiced
- 1 garlic clove
- 1 tablespoon nutritional yeast
- Pinch salt, white pepper
Filo Pastry:
- 3 tablespoons extra virgin olive oil
- 5 sheets filo dough, vegan (1/3 of 1-pound package), thawed
Filling:
- 12 ounces heirloom cherry tomatoes, sliced in half (whatever color desired)
- 2 teaspoons extra virgin olive oil
Crispy Sage Leaves:
- 2 tablespoons extra virgin olive oil
- 1 bunch (2 ounces) fresh sage leaves, separated into leaves.
- Course sea salt, as desired
- Freshly ground black pepper, as desired
Instructions
- Make Cashew Ricotta: Place cashes in a bowl and cover with water. Soak in the refrigerator for 3 hours or overnight. Or use the quick soak method by covering with boiling water and soaking for 15 minutes. Drain cashews and place in a food processor or small blender. Add plant-based milk, lemon juice, garlic, nutritional yeast, salt and white pepper and process until smooth with some granular texture remaining. May need to pause and scrape down sides. Set aside.
- Prepare Filo Pastry: Place 3 tablespoons olive oil in a small dish. Using a pastry brush, lightly brush the bottom of a 9×13-inch baking dish with olive oil. Cut the 5 sheets of filo dough in half to make 10 rectangles. Place the first sheet on the bottom of the dish, and lightly brush the surface of the fillo dough with olive oil, using a pastry brush. Place the second sheet of filo dough on top of the first sheet, and brush lightly with olive oil. Repeat steps, ending with the tenth sheet of filo dough (no need to brush the top of this sheet with olive oil).
- Preheat oven to 375 F.
- Gently spread the cashew ricotta over the surface of the filo dough.
- Arrange tomato halves, cut side down, over the surface of the filo dough. Drizzle with 2 teaspoons olive oil, and season with salt and pepper, as desired.
- Place in oven and bake for about 20 minutes, until pastry is golden. Remove from oven.
- While tart is baking, prepared crispy sage leaves. Heat 2 tablespoons of olive oil in a skillet. Add fresh sage leaves and fry for just a few seconds, until the leaves are deep green and crispy, turn over and cook on the other side. Remove and drain on paper towels. Season with salt and pepper, as desired.
- Arrange the crispy sage leaves over the tomato pie.
- Slice with a pizza cutter or sharp knife into 8 pieces.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 2 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 5 g