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    Home » Recipes » Appetizers

    Vegan Tomato Tart with Almond Ricotta

    Aug 23, 2022 by Gönül

    Jump to Recipe

    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!

    closeup shot of vegan tomato tart
    Jump to:
    • 🧑‍🍳 Why Make This?
    • 🍅 Tomato Tart Ingredients
    • 🧀 Ingredient Variations
    • 🥣 Instructions
    • 🕰 Storing Tomato Tart
    • ❓ FAQs
    • 🌱 More Delicious Crow-Pleasers
    • 📖 Recipe
    • 💬 Comments

    🧑‍🍳 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.

    fresh tomatoes with basil and olive oil

    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.

    freshly washed heirloom 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.

    vegan almond ricotta ingredients

    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.

    almond ricotta

    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.

    top view phyllo pastry layered onto baking sheet

    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.

    step by step instructions for making vegan tomato tart

    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.

    tomato tart sliced like pizza triangles

    🕰 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

    What to serve with tomato tart?

    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.

    Which pastry should I use for tomato tart?

    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.

    Can I freeze tomato tart?

    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.

    How do you reheat tomato tart?

    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.

    Is tomato tart vegan?

    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.

    What wine goes with tomato tart? 🍷

    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:

    • Stuffed Vine Leaves - Authentic Turkish Sarma
    • Turkish Lentil Balls (Vegan Mercimek Köftesi)
    • Mediterranean Bean Salad (Turkish Piyaz in 10 Minutes!)
    • Vegan Zucchini Fritters - Traditional Turkish Mücver

    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 🙂

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    📖 Recipe

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    Tomato Tart with Almond Ricotta


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    • Author: Gönül
    • Total Time: 50 minutes
    • Yield: 1 Half Sheet Pan (18" x 13"; 4 servings total) 1x
    • Diet: Vegan
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    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

    Scale

    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:

    1. 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.
    2. Adjust acidity (more lemon juice) and salt levels to taste. Set aside.

    Layer & Bake the Phyllo Base:

    1. 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. 
    2. 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:

    1. Arrange the tomato slices on top. Sprinkle with flaky salt and pepper, drizzle with more olive oil, and place basil leaves.
    2. 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

    Did you make this recipe?

    Tag @aegeandelight on Instagram and hashtag it #aegeandelight

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    Hi! I'm Gönül

    I share flavorful vegan recipes that are mostly from the Aegean. It is a cuisine filled with incidentally-vegan gems and I can't wait for you to try some of them!

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