This vegan tomato tart with a crunchy phyllo base is a perfect way to celebrate heirloom season! All you need for this dairy-free tart are everyday ingredients like tomatoes and almonds. It comes together in no time. Not much investment, huge reward!
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🧑🍳 Why Make This?
To me, tomato tarts are merely vessels to eat as many juicy heirloom tomatoes as possible before the harvest season is gone. Even in a Caprese salad or bruschetta, there are other ingredients trying to steal the show. Not here.
We'll use raw tomatoes instead of baking them because I prefer having a contrast in temperature and textures. The almond ricotta accompanies tomatoes perfectly and using phyllo dough instead of puff pastry makes this dish lighter and incredibly crisp. Just watch the 30-second video in the recipe card to hear how crisp it really is!
🍅 Tomato Tart Ingredients
Tomatoes
Just use your favorite fresh tomatoes! In my experience, farmers' markets are the best places to find juicy and reasonably-priced heirloom tomatoes—but you could also use Campari or even cherry tomatoes.
A variety in color makes this tart more visually appealing. You could also arrange the slices to make a color gradient or a shape you like. So much fun!
Vegan Ricotta
Ricotta or whipped feta are popular toppings for a tomato tart, and we'll make a vegan version with slivered almonds, lemon juice, nutritional yeast, and water. Chives or other flavorings are optional.
I have a recipe for almond ricotta already, but as it's baked for this tart, we'll be using a lot more water so that the cheese layer doesn't dry out.
You may also use store-bought ricotta like Kite Hill's but would have to get 3-4 tubs of it. Not very wallet-friendly.
Phyllo Pastry
Phyllo (or fillo / yufka) is what makes this tart super crispy and pleasant to bite into. I'm using about half of the sheets in a regular box of frozen phyllo.
Other Optional Toppings
Herbs such as basil or mint go very well on this tart! If you're craving more toppings, go ahead and add them as well! You could use capers, olives, or dollops of vegan mozzarella if you prefer.
I like the tomato to be the superstar of the show, so a bit of flaky salt, freshly cracked black pepper, and a drizzling of extra-virgin olive oil suffice.
🧀 Ingredient Variations
Canned Tomatoes — If you happen to be craving a tomato tart in the winter for some reason (certainly happens to me!), you could use canned cherry tomatoes (like this Cento one) and bake it along with the pastry and ricotta.
Cheese — Want to make this more cheesy? Go ahead and add a layer of vegan shredded cheese halfway through baking the tart. Or add dollops of plant-based mozzarella right before serving.
Puff Pastry — Not a fan of phyllo pastry? No problem—swap with a layer of puff pastry instead. Simply roll out the puff pastry with a rolling pin to fit onto a lined baking sheet and bake at 400°F for about 20 minutes.
🥣 Instructions
Make Almond Ricotta
Place all ricotta ingredients into a high-speed blender and blend for 30 seconds. Scrape down the sides and repeat the process a few more times until you get a creamy consistency. Adjust acidity (more lemon juice) and salt levels to taste. Set aside.
Layer the Phyllo Base
Preheat the oven to 350°F. Lay 1 sheet of phyllo dough onto a lined baking sheet and brush with 2 teaspoons of oil. Repeat with the remaining sheets and olive oil.
Place all the ricotta onto the final phyllo sheet and fold the sides inward. Cover with aluminum foil and bake for 30+ minutes until golden brown. Let cool for 5-10 minutes before assembling.
Place the Toppings
Arrange the tomato slices on top. Sprinkle with flaky salt and pepper, drizzle with more olive oil, and place basil leaves. Cut into triangles or squares and serve.
🕰 Storing Tomato Tart
This tart tastes best when it's still warm and has just been assembled. Due to the nature of phyllo pastry, it won't be as crisp as it was when freshly baked. But it still will taste delicious!
To save tomato tart, store slices in an airtight container in the refrigerator for up to 3 days and reheat in the oven (at 400°F for ~5 minutes) or on the stovetop in a skillet (on medium heat for ~5 minutes). You may reheat along with the raw tomato slices on top or remove before reheating and place them back on.
If tomato tart is frozen, let it thaw at room temperature for 30 minutes and reheat at 400°F for 12-15 minutes.
❓ FAQs
I recommend serving tomato tart with a refreshing bean salad and an olive oil dish (Turkish zeytinyagli) like the below braised artichoke hearts or stuffed vine leaves.
Puff pastry is the most common base used in quick-to-make tomato tarts. You may also make the tart pastry from scratch, or use phyllo dough sheets for a crunchier and olive oil-friendly option.
You may freeze the baked pastry and ricotta for up to 3 months. Tightly wrap the tart whole with cling wrap or slice and freeze in a Ziploc or other airtight container.
Let thaw at room temperature for 30 minutes and reheat at 400°F for 10-15 minutes.
If refrigerated, you may reheat the tart in the oven (at 400°F for ~5 minutes) or on the stovetop in a skillet (on medium heat for ~5 minutes). You may reheat along with the raw tomato slices on top or remove before reheating and place them back on.
If tomato tart is frozen, let it thaw at room temperature for 30 minutes and reheat at 400°F for 12-15 minutes.
It depends on the type of pastry and toppings, but usually, tomato tarts sold at a regular bakery are not vegan.
To make tomato tart vegan, choose phyllo dough sheets or plant-based puff pastry as the base, and make sure the cheese topping is dairy-free.
Pair the tomato tart with a Sauvignon Blanc, white Burgundy (Chardonnay), or a rosé to celebrate summer.
🌱 More Delicious Crow-Pleasers
Try these other Mediterranean, plant-forward recipes:
Did you make this tomato tart recipe? I'd love to hear about it! Please comment and leave a star🌟 rating below. This helps me run Aegean Delight and I always appreciate it 🙂
Print📖 Recipe
Tomato Tart with Almond Ricotta
- Total Time: 50 minutes
- Yield: 1 Half Sheet Pan (18" x 13"; 4 servings total) 1x
- Diet: Vegan
Description
This vegan tomato tart with a crunchy phyllo base is a perfect way to celebrate heirloom season! All you need for this dairy-free tart are everyday ingredients like tomatoes and almonds. It comes together in no time.
Ingredients
Almond Ricotta:
- 3 cups (315 grams) raw slivered almonds
- 1 tablespoon (12 grams) nutritional yeast
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon (6 grams) table salt
- 1 ½ cup (355 ml) water
Tart:
- 10 sheets (125 grams) of phyllo dough
- 6 tablespoons (90 ml) olive oil, plus more for drizzling
- 3-4 heirloom tomatoes, sliced
- Pinch of flaky sea salt
- Pinch of ground pepper
- Garnish: basil leaves
Instructions
Make Almond Ricotta:
- Place all ricotta ingredients into a high-speed blender and blend for 30 seconds. Scrape down the sides and repeat the process a few more times until you get a creamy consistency.
- Adjust acidity (more lemon juice) and salt levels to taste. Set aside.
Layer & Bake the Phyllo Base:
- Preheat the oven to 350°F. Lay 1 sheet of phyllo dough onto a lined baking sheet and brush with 2 teaspoons of oil. Repeat with the remaining sheets and olive oil.
- Place all the ricotta onto the final phyllo sheet, leaving 1 inch empty on all sides. Then fold the sides inward. Cover with aluminum foil and bake for 30+ minutes until golden brown. Let cool for 5-10 minutes before assembling.
Place Toppings & Serve:
- Arrange the tomato slices on top. Sprinkle with flaky salt and pepper, drizzle with more olive oil, and place basil leaves.
- Cut into triangles or squares and serve.
Notes
Storage — To save tomato tart, store slices in an airtight container in the refrigerator for up to 3 days and reheat in the oven (at 400°F for ~5 minutes) or on the stovetop in a skillet (on medium heat for ~5 minutes). You may reheat along with the raw tomato slices on top or remove before reheating and place them back on. If the tart is frozen, let it thaw at room temperature for 30 minutes and reheat at 400°F for 12-15 minutes.
Pastry — Not a fan of phyllo pastry? No problem—swap with a layer of puff pastry instead. Simply roll out the puff pastry with a rolling pin to fit onto a lined baking sheet and bake at 400°F for about 20 minutes.
Cheese — Want to make this more cheesy? Go ahead and add a layer of vegan shredded cheese halfway through baking the tart. Or add dollops of plant-based mozzarella right before serving.
Other Topping Options — You could also use mint, capers, olives, and Aleppo pepper as toppings as well.
Pair with — I recommend serving tomato tart with a refreshing bean salad and an olive oil dish (Turkish zeytinyagli) like the evoo-braised artichoke hearts or stuffed vine leaves.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
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