Late summer, to me, is synonymous with heirloom tomatoes. I buy bushels of them at the farmers market and devour their sweet juiciness. I almost never buy regular tomatoes at the grocery store because, honestly, supermarket tomatoes taste like watery blobs of mush. At least they do, here in NYC. Heirloom tomatoes in the summer, on the other hand, are extremely delicious and sweet.

Luckily, heirloom tomatoes still taste like the original sweet, juicy fruit. And when you pair them with flaky pastry and three types of cheezy goodness, you are in for a real treat. Yes, I said three types of cheeze. 

Why you’re going to like this Cheesy Vegan Heirloom Tomato Tart

Very very delicious. If you’ve ever had some sort of savory cheesy pastry, you know how delicious they can be. This recipe is just that, but it’s 100% vegan. Flaky puff pastry crust with a homemade ricotta, juicy heirloom tomatoes, and vegan parmesan cheese. So yum!

Versatile. This savory tomato tart is a great dinner idea (perfect with a side salad + creamy salad dressing), but it’s equally delicious served at weekend brunch (serve with a side of fresh fruit). But you don’t have to serve it just as a main course. You can stretch it further by serving smaller pieces as an appetizer or side dish.

Low-effort, high reward. This is a treat that’ll impress your family and friends, but it’s a very easy and simple meal to make. Store-bought puff pastry makes this an easy meal you can throw together on quick notice, and the vegan ricotta and cashew parmesan each take 5 minutes to make!

Why you’re going to like this Cheesy Vegan Heirloom Tomato Tart

Very very delicious. If you’ve ever had some sort of savory cheesy pastry, you know how delicious they can be. This recipe is just that, but it’s 100% vegan. Flaky, buttery puff pastry crust with a homemade ricotta, juicy heirloom tomatoes, and vegan parmesan cheese. So yum!

Versatile. This savory tomato tart is a great dinner idea (perfect with a side salad + creamy salad dressing), but it’s equally delicious served at weekend brunch (serve with a side of fresh fruit). But you don’t have to serve it just as a main course. You can stretch it further by serving smaller pieces as an appetizer or side dish.

Low-effort, high reward. This is a treat that’ll impress your family and friends, but it’s a very easy and simple meal to make. Store-bought puff pastry makes this an easy meal you can throw together on quick notice, and the vegan ricotta and cashew parmesan each take 5 minutes to make!

This cheesy heirloom tomato tart is one of the best tasting things to have ever graced my tastebuds, and I imagine you will feel the same way. The tomatoes get caramelized and even sweeter when roasted in the oven. And when encapsulated in the buttery, flaky dough and savory vegan cheese, they are simply irresistible. This tart should serve approximately four people, but I ate half of it in 10 minutes, so you’ve been fairly warned. 

How to Make Vegan Ricotta

I use my tried-and-tested and very-much-loved tofu ricotta in this recipe, which you can use in two ways. You can (1) spread it it on the crust (in lieu of using store-bought vegan cheese) and (2) sprinkle chunks of it on top.

The best part about this ricotta is that it’s incredibly easy, takes 5 minutes to make, and all you need is a food processor. No need to press the tofu and everything gets pureed in a food processor. Plus, the leftovers stay good in the fridge for at least a week, and you can spread it on anything!

If you have access to vegan cheese, I recommend using a store-bought shredded vegan cheese to layer on top of the puff pastry. I absolutely love the shredded cheese from Parmela Creamery, but it’s hard to find, so use whatever you can find. The next cheese is a ricotta-style cheese for topping the tart.

The final cheese is a homemade, four-ingredient cashew parmesan. It’s not essential, but I love the variety in texture and flavor it provides. 

That’s about all you need to know, so go enjoy some heirloom tomatoes and make this tart!

If you give this Cheesy Vegan Heirloom Tomato Tart recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Cheesy Vegan Heirloom Tomato Tart

Ingredients

• 1 sheet frozen puff pastry, thawed according to package directions (check label to ensure the brand is vegan friendly)

• 1 teaspoon dried oregano, divided

• Extra virgin olive oil for brushing the pastry and finishing

• 1/2 cup shredded vegan cheese (or use Tofu Ricotta, recipe below)

• 4-6 heirloom tomatoes, sliced in rounds but not too thinly

• Kosher salt + freshly cracked black pepper to taste

• Vegan Tofu Ricotta (recipe below)

• Cashew Parmesan (recipe below)

• Fresh basil leaves

Directions 

1. Preheat the oven to 400°F. Lightly flour a large piece of parchment paper.

2. Make the Tofu Ricotta (recipe below), if using.

3. Unfold the puff pastry onto the floured parchment paper and using a rolling pin (or a refrigerated bottle of wine) to roll out the dough into a 13×9 inch rectangle, about 1/8 inch thick. To create a border, score a 1/2 inch border using a paring knife, slicing halfway through the pastry but not all the way through. Take a fork and prick the center of the pastry all over.

4. Brush the border with a bit of extra virgin olive oil and sprinkle a bit of the dried oregano on the border.

5. Sprinkle the 1/2 cup shredded vegan cheese evenly over the pastry center, or carefully spread about 1/2 cup of the Tofu Ricotta on the crust (but don’t overdo it, or else the crust will get soggy). Arrange the tomato slices evenly on top. Sprinkle the tomato slices with the remaining dried oregano and salt and pepper to taste.

6. Bake the pastry until the crust is golden brown, about 22-25 minutes.

7. Top the tart with chunks of some of the leftover Tofu Ricotta, add some fresh basil leaves, and a dusting of the Cashew Parmesan. Drizzle on a bit of extra virgin olive oil and serve immediately.

Vegan Tofu Ricotta

Ingredients

• 1/2 of a 14-ounce/400g) container of extra-firm tofu

• 2 tablespoons nutritional yeast

• 1 garlic clove, roughly chopped 

• 1 tablespoon white or yellow miso paste 

• Heaping 1/4 teaspoon onion powder 

• 1/2 teaspoon kosher salt, plus more to taste 

• Freshly cracked black pepper 

• 2 teaspoons extra-virgin olive oil

• 7-10 fresh basil leaves

• 1/2 medium lemon, zested and juiced (about 1 1/2 tablespoons juice)

Directions

1. Press the tofu for at least 30 minutes to remove the excess water. To press the tofu, place a few layers of paper towels underneath the tofu on a cutting board. Slice the tofu into flour slabs. Cover the tofu with a few layers of paper towels. Weigh the tofu down with either (a) a skillet weighed down by a few cans of beans or (b) several heavy books.

2. Place the pressed tofu in a large mixing bowl and mash with a fork until you have medium-sized chunks.

3. Add the remaining ingredients and stir until just combined. Taste for seasonings.

Cashew Parmesan 

Ingredients

• 1/2 cup raw cashews

• 2 tablespoons nutritional yeast

• 1/2 teaspoon kosher salt

• 1/2 teaspoon extra virgin olive oil

Directions 

1. Combine all of the ingredients in a food processor and pulse repeatedly, until the mixture has a fine, crumbly texture, similar to grated parmesan. Do not blend, as you will get more of a cashew butter texture.