Tomato Basil Tart with Basil Garlic Cashew Cream


Growing up in the South, most of us have tried a tomato pie at some point. There are a few different ways it can be made, but the one I have had most often involved tomatoes, a mayonaisse and cheese mixture and a flaky pie crust. For me, nothing challenges my creativity more as a chef and someone who loves wellness than to take classics that may not be the healthiest and figure out how to create a healthier version that still honors the original.

For this version, I used a 10.5 inch tart pan and created a crust with almond meal and olive oil. You could also use refined coconut oil to avoid having the flavors of coconut oil. I added garlic and herbs to give the crust some flavor and it turned out so nice and flaky, very similar to the original version. The filling is a combination of blanched cashews, lemon juice, basil, garlic, Vegenaise for added richness and a dash of cayenne for a little kick.


Makes one 10.5 inch tart 


  • 4 cups almond meal

  • 2/3 cups olive oil

  • 2 large cloves or garlic or 4 small, minced

  • 1/4 cup finely chopped basil

  • 1 tsp sea salt

  • 1/2 tsp ground pepper

  • water 


  • 5-6 small organic tomatoes, sliced 1/4 inch thick or slightly less. Place on a paper towel, season with salt and allow to sit for 20 minutes. Remove any excess seeds (it is ok to leave some)

  • 2 cups blanched and soaked cashews (bring water to a boil, add cashews, remove pot from stove, cover and allow to soak for one hour. can be done in advance and stored in refrigerator)

  • 2 lemons juiced

  • 3 cloves garlic, minced

  • 1/3 cup chopped basil

  • 1/4 cup Vegenaise 

  • 1 tsp sea salt

  • 1/4 - 1/2 cup water

  • 1/4 tsp cayenne (optional)


Preheat oven to 400. Brush tart dish with olive oil.

In a large mixing bowl, add all the crust ingredients but water and stir to combine. Gradually add water until the mixture begins to thicken and resemble a mealy dough (cook's note: it will be very crumbly. I added about 3 tablespoons of water). 

Transfer the dough to the tart pan and press into the pan, forming a crust.  Bake on a sheet pan for 20-25 minutes or until crust is just beginning to turn golden.  (cook's note: I baked mine 20 minutes.). Remove the tart from the oven and allow to cool for 10 minutes.

In the meantime, combine all ingredients for the cashew cream and 1/4 cup water in a blender and blend until smooth. Add additional water if necessary to get desired consistency.  (cook's note: I used 1/2 cup of water.)

Once the tart has cooled. Add the cashew cream, spreading evenly throughout the tart.  Add the tomatoes, arranging them in a circle.  Repeat, overlapping some layers until the cart has been covered.

Return the tart on a baking sheet to the oven and bake from 40-45 minutes until crust is golden brown and the tomatoes have begun to shrivel. 

Drizzle with olive oil, season with Maldon and garnish with chopped basil. Serve hot.

Thank you Food52 for sharing this tart on Instagram!



(cook's note: can be stored in the refrigerator and reheated)