Vegan Tomato Sage Tart – Sharon Palmer, The Plant Powered Dietitian

When you have got a bounty of beautiful heirloom cherry tomatoes available, put them to lovely work in a easy, straightforward, savory tart. This rustic tart is predicated on a crispy filo dough pastry, which is layered with a brush of coronary heart wholesome olive oil, then topped with home-made cashew ricotta, colourful recent heirloom cherry tomatoes, and crispy fried sage. Only a few elements come collectively on this scrumptious Vegan Tomato Sage Tart, which could be served for dinner as an entrée, or in small appetizer servings for the beginning of a meal. Whereas it appears spectacular, it’s fairly easy to arrange. This wholesome, scrumptious savory tomato pie is the proper recipe to show to when you have got tomatoes coming in through the summer time, although you possibly can simply use colourful cherry tomatoes from the grocery store or farmers market, too. If you happen to’re new to rising tomatoes, begin with cherry tomatoes, as they’re among the many best to develop. I’ve a number of colourful varieties rising in my backyard, which I used on this recipe. Make the cashew ricotta by soaking uncooked cashews a number of hours or in a single day, or use the 15-minute fast soak methodology. Fry up crispy sage leaves in a pan with additional virgin olive oil so as to add a pop of colour, texture, and taste.

Step-By-Step Information:

Place a sheet of filo dough within the baking sheet and frivolously brush with olive oil, repeating till all ten sheets are layered on the backside of baking dish. No must brush the final sheet with olive oil.
I used heirloom cherry tomatoes in my backyard for this recipe, however you need to use grocery store tomatoes, too.
Unfold with cashew cheese, then prepare cherry tomato halves over the floor, lower aspect down. Drizzle with olive oil, and season with black pepper and salt.
Bake at 375 for about 20 minutes, till pastry is golden brown.
Sage is well grown in your backyard, or present in most supermarkets and farmers markets.
Fry sage leaves in olive oil till darkish inexperienced and crispy. Take away, drain on paper towels, and season with salt and black pepper.
Prepare crispy sage leaves over the tart, slice into 8 servings, and revel in!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart stable coronary heart stable icon

Vegan Tomato Sage Tart

  • Writer:
    The Plant-Powered Dietitian

  • Prep Time:
    20 minutes

  • Prepare dinner Time:
    20 minutes

  • Whole Time:
    40 minutes (extra when you soak cashews in a single day)

  • Yield:
    8 servings 1x

  • Weight loss program:


Make this beautiful, savory, wholesome Vegan Tomato Sage Tart with straightforward filo pastry dough, home-made cashew ricotta, heirloom cherry tomatoes, and crispy fried sage leaves.

Cashew Ricotta:

Filo Pastry:


  • 12 ounces heirloom cherry tomatoes, sliced in half (no matter colour desired)
  • 2 teaspoons additional virgin olive oil

Crispy Sage Leaves:

  • 2 tablespoons additional virgin olive oil
  • 1 bunch (2 ounces) recent sage leaves, separated into leaves.
  • Course sea salt, as desired
  • Freshly floor black pepper, as desired


  1. Make Cashew Ricotta: Place cashes in a bowl and canopy with water. Soak within the fridge for 3 hours or in a single day. Or use the short soak methodology by masking with boiling water and soaking for quarter-hour. Drain cashews and place in a meals processor or small blender. Add plant-based milk, lemon juice, garlic, dietary yeast, salt and white pepper and course of till clean with some granular texture remaining. Could must pause and scrape down sides. Put aside.
  2. Put together Filo Pastry: Place 3 tablespoons olive oil in a small dish. Utilizing a pastry brush, frivolously brush the underside of a 9×13-inch baking dish with olive oil. Reduce the 5 sheets of filo dough in half to make 10 rectangles. Place the primary sheet on the underside of the dish, and frivolously brush the floor of the fillo dough with olive oil, utilizing a pastry brush. Place the second sheet of filo dough on high of the primary sheet, and brush frivolously with olive oil. Repeat steps, ending with the tenth sheet of filo dough (no must brush the highest of this sheet with olive oil).
  3. Preheat oven to 375 F.
  4. Gently unfold the cashew ricotta over the floor of the filo dough.
  5. Prepare tomato halves, lower aspect down, over the floor of the filo dough. Drizzle with 2 teaspoons olive oil, and season with salt and pepper, as desired.
  6. Place in oven and bake for about 20 minutes, till pastry is golden. Take away from oven.
  7. Whereas tart is baking, ready crispy sage leaves. Warmth 2 tablespoons of olive oil in a skillet. Add recent sage leaves and fry for only a few seconds, till the leaves are deep inexperienced and crispy, flip over and cook dinner on the opposite aspect. Take away and drain on paper towels. Season with salt and pepper, as desired.
  8. Prepare the crispy sage leaves over the tomato pie.
  9. Slice with a pizza cutter or sharp knife into 8 items.

  • Class: Entree
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 233
  • Sugar: 2 g
  • Sodium: 30 mg
  • Fats: 18 g
  • Saturated Fats: 3 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 5 g

Key phrases: vegan tart, tomato tart, tomato sage tart, vegan appetizer, vegan entree

For different plant-based recipes, take a look at:

Mini Curried Lentil Wellingtons
Zucchini Tempeh Pastry Cups

This put up might include affiliate hyperlinks. For extra data, click on right here.


Journalist specialized in online marketing as Social Media Manager. I help professionals and companies to become more Internet and online reputation, which allows to give life to the Social Media Strategies defined for the Company, and thus immortalize brands, products and services. I have participated as an exhibitor in various forums nationally and internationally, I am the author of several articles in digital magazines and Blogs.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button