Creamy Tomato Basil Tartlets

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free, Creamy Tomato Basil Tartlets!

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Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

This month has totally kicked my ass. Clearly, I had forgotten how much time and effort goes into making a cookbook! And because I am me, I’ve continued to make recipes for the blog. Partly, because I love sharing recipes with y’all, but also because I’m really good at procrastinating. 😀

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

Now, I’ve been chippin’ away at my stash of tomatoes, slowly but surely. This recipe suggestion came in handy and was a total success! Typically, I wouldn’t go totally out of my way to make something like this gluten-free. But, I’ve hired my talented, and great friend Elle to help me this month and she has allergies to both gluten and soy. Oh, and apparently watermelon?  Super sad for her over that one.

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

That being said, I thought I’d see how a gluten-free tart/pie crust would go. And in these creamy tomato basil tartlets, it’s perfect! Crunchy, buttery, and not-to-crumbly. While you there are a variety of all-purpose gluten-free flours to choose from, I just went with Bob’s Red Mill for this. Elle says she loves Pamela’s flours, so you could use that, too!

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

There are a few perks to making these tartlets:

  1. They’re single serving size, so you don’t have to share.
  2. Because they are smaller, they don’t have to bake as long, so you can eat them sooner.
  3. Lastly, THEY ARE SO CUTE!!

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

As with everything else tomato and basil, you must top these tartlets with a balsamic reduction. That’s a fancy phrase for simmering balsamic vinegar in a pan for 10 minutes, to thicken it up. The acidity of the balsamic pairs so perfectly with the fresh basil, and super-creamy cashew chickpea filling! So, go ahead, and enjoy these creamy tomato basil tartlets, with their beautiful, homemade crust. <3

4 years: Vanilla Fig Cake // 5 years: Tofu Scramble for Two

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack
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Creamy Tomato Basil Tartlets

Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets!

Course Brunch, Dinner, Entree, Seasonal
Cuisine Dairy-free, Gluten-free, Seasonal, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Crust

  • 1 cup gluten-free all purpose flour
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup vegan butter soy-free
  • 3 tablespoons cold water

Basil Cashew Cream

  • 3/4 cup raw cashews soaked in boiling water
  • 3/4 cup water
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil
  • 1 clove garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt

Topping

  • 1 pound small tomatoes or sliced, large tomatoes
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chiffonade-cut basil leaves (sliced into thin ribbons)
  • Pinch of coarse salt for topping

Instructions

  1. For the pie crust, in a large mixing bowl, combine flour, xanthan gum, and salt. Using a fork or pastry cutter, cut vegan butter into flour until it resembles small crumbles. Add cold water to mixture, and knead until incorporated. Roll dough into a ball and refrigerate for 35-40 minutes. (meanwhile work on filling)

  2. For the basil cashew cream, drain soaked cashews, and place them in a blender with water, chickpea flour, nutritional yeast, basil, garlic, apple cider vinegar, and salt. Puree until completely smooth, taste and add more salt if needed.

  3. Preheat oven to 350F, and lightly grease four, 4-inch tartlet pans. Cut crust dough into four equal pieces. Lightly dust a clean working surface with flour and roll each pie crust out to fit tartlet pans, with sides roughly 1-inch tall, and dough roughly 3/16-inch-thick.

  4. Pour basil cashew cream into each crust, then gently arrange tomatoes on top, making sure not to push them in too deep. Lightly spray the tops with cooking oil, then place pans on a large baking sheet. Bake for 30-35 minutes, or until tomatoes and crust have browned slightly.

  5. While the tartlets are baking, in a saute pan, simmer balsamic vinegar over medium heat for 7 to 10 minutes. Remove from heat and transfer to a bowl, to cool and thicken.

  6. Once tartlets are done baking, let cool on a rack for 5 minutes before drizzling with balsamic reduction, topping with basil leaves, and a pinch of coarse salt. Serve!

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

Have a great week! 🙂

Creamy Tomato Basil Tartlets! Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free tartlets! #vegan #veganyackattack

11 Comments on “Creamy Tomato Basil Tartlets

  1. These look absolutely delicious and I’m glad they are gluten free too..Perfect to use up CSA cherry tomatoes and basil..
    We should have a blog just for blogger writing cookbooks- it would be fun to share the challenge. I find I procrastinate from writing my cookbook by spending time on my blog.. why is that?? just more familiar and easier to do ??

    • Thank you!! And yes, perfect for CSA produce!

      And I think that’s exactly it, definitely more familiar and less rigid/stale. That’s why I edited my photos before my manuscript was done, last time. Oooops! haha

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  3. One of the reasons that I love mini pies and tarts is that they’re quicker to bake! They also have a better crust to filling ratio. These look wonderful and yay for making allergy friendly foods for your pal, I’m allergic to a bunch of ridiculous stuff and I love it when friends make the effort to cook for me anyway.

  4. There is no such thing as fall, there is no such thing as fall… At least I can pretend for a little bit longer with these luscious savory tarts. Between the tomatoes and the basil, it’s a perfect ode to summer, the only season that matters. <3

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  8. If I use non gluten free all purpose flour do i still need to add in the xanthan gum? Your recipe looks scrumptious!

    • Yup! The xanthan gum is just for use with the GF flour. I hope that you enjoy it!

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