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!
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. 😀
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.
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!
There are a few perks to making these tartlets:
- They’re single serving size, so you don’t have to share.
- Because they are smaller, they don’t have to bake as long, so you can eat them sooner.
- Lastly, THEY ARE SO CUTE!!
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
- 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
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition Information:Yield: 4Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Have a great week! 🙂