Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (2024)

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A stunner of a summer tomato tart! Bursting with flavour and makes the perfect centrepiece for any spread. With a nutty gluten-free base.

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Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (2)

What do fresh off the vine, ripe seasonal tomatoes remind you of?

For me, it’s sitting in the sun eating whole bowls of them–popping one after the other into my mouth when I was a little girl; I still do this now. It brings back memories of the warming sun, the sweet taste of those plump little morsels and endless summer days.

So, as it’s the first of June today and the sun is shining through my window creating nothing but smiles across my day, I recreated that memory in a gorgeous tart based dish and I’m so happy with the result.

It encapsulates the heirloom tomatoes in all their scented and multi-coloured glory surrounded by the creamiest, cheesiest filling and held together by a nutty walnut base, which has been baked with a good drizzle or two of a high quality olive oil, lots of fresh basil and oregano and cooked to perfection–creating summer in every mouthful and a dish that will make you want to pick up every crumb.

Heirloom tomatoes are the closely related and underdog cousin of the traditional tom but, in my honest opinion, completely trump the hybrid variety in taste, texture and style.

Ranging from blush pink to green zebra striped and even white and black variants heirloom tomatoes bring many flavour profiles to a dish from adding saltiness, sweetness, smokiness and more.

Completely different from your average red you find in the supermarket, heirloom offspring are best found at local farmers’ markets and small artisan shops and their fragrant and complex compounds may just be your best to find all summer.

It’s best to grab a bunch of different shapes and sizes and savour them raw to understand what they bring to a dish. Let each one burst in your mouth, allowing your palate to understand their individual narrative and combine gems for a flavour explosion like no other.

These tomatoes are super versatile from topping on toast, turning into gazpacho or layering with other seasonal finds. They are happy to take a backseat and help others shine, or take centre stage themselves. When paired with the right ingredients, they are truly magical.

And, for me, nothing works better than pairing their ultimate sunshine sweetness with a creamy sauce and nutty base. The walnut crust adds flavour and texture to the soft filling and the sauce envelopes the key ingredients, adding another depth to the dish which works perfectly on its own or served with a fresh light salad or roasted vegetables–with lots of dips on the side.

Can’t get your hands on cashews, or not a fan? You can make a macadamia sauce that is just as creamy and delicious as the original–just swap the nut out and follow the recipe exactly.

And don’t worry if you think the chickpeas are going to make the sauce heavy and gloppy, they actually bring a lightness to the sauce that you’re unable to achieve with just the nuts alone. And while we are talking nuts–hazelnuts also work very well for the base of the tart if walnuts aren’t your jam.

It just adds a sweeter note to the base. Or even buy a ready-made crust if you aren’t feeling confident. Although this is one of the simplest bases to make, so is a great starting point in your baking journey. I use a combination of Gluten Free flours to make this base suitable for those with a gluten intolerance, but use your normal flour favourite instead.

If you are looking to take this tart to work, to an external event, or just want to enjoy on a long summer walk, avoid packing it in containers that can cause the tart to sweat. Try wrapping in string/twine and newspaper or transfer in their tins or dishes with a tea-towel wrapped lightly around them.

If you like this recipe, why not give one of my other Summer Picnic Recipes a go?

My zero-waste, ‘throw-everything-in’ roasted vegetable and bean salsa is the perfect salad for long summer days made complete with cauliflower and fennel. Why not level up the classic potato salad by swapping the traditional condiment for a zingy homemade tzatziki?

And for dessert nothing screams Summer than these deliciously zesty Elderflower Cupcakes with a tangy Lemon Frosting–I’ll take 3 please!

Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (3)

A stunner of a summer tomato tart! Bursting with flavour and makes the perfect centrepiece for any spread. With a nutty gluten-free base.

Prep time: 15 minutes mins

Cook time: 40 minutes mins

4-6 servings

5 from 4 votes

Ingredients

For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups walnut meal–ground in a mini chopper/blender or grinder
  • 1 cup gluten-free oat flour or flour of choice
  • 1/2 cup buckwheat flour
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk

For the filling

  • 1 cup cashews soaked for at least 1 hour
  • ¼ cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbs. dijon mustard
  • 4 cherry tomatoes sliced
  • 1/2 can organic chickpeas drained
  • 1 tsp sea salt

For the toppings

  • Multi coloured heirloom cherry tomatoes–chopped in half
  • Drizzle olive oil
  • Sprinkle sea salt
  • Basil & oregano

Instructions

To make the filling

  • Add all the ingredients to your food processor, then blitz until smooth and creamy.

To make the tart base

  • First, make the walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.

  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.

  • Grease a round, loose bottom pie pan with oil. I used 25cm pan.

  • Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.

  • Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.

  • Bake food for 10 minutes on Gas Mark 4 for 10 minutes. Remove from the oven.

  • Layer the filling mix across the bottom of the tart, then add in the tomatoes. Press in a little.

  • Drizzle with a little olive oil and sprinkle of sea salt.

  • Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.

  • Allow to cool and then sprinkle on fresh basil & oregano.

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Discuss this Recipe with Niki

Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (10)

71 Responses

  1. This looks fabulous! Can you freeze it after it’s cooled? Have a busy time coming up so looking for make ahead dinners as guests coming.

    Reply

    1. Hi Margie
      I haven’t tried.
      Let me know if you do
      xx

      Reply

  2. Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (11)
    This recipe was fantastic. I did a different recipe for the base as I didnt have walnuts but the filling was PHENOMENAL. A new favourite at our household. Thank you!

    Reply

    1. Hi Kali, I love that you use what you had on hand, very #FoodWasteFriendly! So glad you liked it – Niki xo

      Reply

  3. I’m planning to make this for Christmas morning. If I make it the day before, then reheat in the oven on Christmas morning, do you think it will seem fresh or dried out?

    Reply

    1. Hi Holly
      Should be great xx

      Reply

  4. Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (12)
    I have made this twice now. It’s a great tart for a light lunch or picnic. Thank you for sharing!!

    Reply

  5. Do you know how many calories per serving? 🙂 Last question. Thank you!

    Reply

    1. Hi Maricel
      So sorry I dont calculate the calories
      Niki x

      Reply

  6. Is it ok if the cashews are salted?

    Reply

    1. Hi there
      Better not salted, but you can wash salted if thats what you have.
      My best
      Niki x

      Reply

      1. Heirloom Tomato Tart with a Walnut Base (Gluten Free) | Rebel Recipes (13)
        thanks, it turned out so delicious!

        Reply

  7. It looks delicious! Can I make this the day before I plan to serve it and then just heat up?

    If not are there any vegan recipes you can recommend for that purpose.

    Don’t want to have to do more than just chuck something in the oven on the day!

    Reply

    1. Hi Charlie
      You can definitely do that. I would add a little oil to the top.
      Other good ones – my layered lentil and squash bake or my aubergine stacks.
      Much love
      Niki xxxx

      Reply

      1. Hi Niki, for making the day before, and serving the next day…. Would you fully cook the day before, i.e. the 25 minutes? How would you heat up the next day and what temp/how long? It is delicious and I can’t wait to show it off to my friends.

        Reply

        1. I would cook it completely and heat up.
          Hope it turned out OK?
          Love
          Niki xx

          Reply

  8. I don’t have any cashews, only flaked almonds, would that work?

    Reply

    1. Hi Jo- anne
      I haven’t tried but I that they would. Just make sure they are well blitzed
      Love
      Niki xxx

      Reply

  9. My crust came out so sticky – I couldn’t spread it at all. It stuck to my fingers, the spoon, everything. What did I do wrong?

    Reply

    1. Hi Sarah
      Oh Im not sure, you could add some more flour though.
      And wet your hands a little when pressing in.
      Love
      Niki xxx

      Reply

  10. I was wondering if I can substitute the buckwheat flour for any other gf flour?

    Reply

    1. Hi Jessica
      Yes definitely, gf white or gram would work.
      Love
      Niki xxx

      Reply

  11. Just wondering If there is anything I can substiute for the chickpeas. I would love to make this for a lunch but my friend is allergic to chickpeas

    Reply

    1. Hi Karen
      How about butter beans, would be delicious!
      Love
      Niki xxx

      Reply

  12. This was amazing!!!! I am not a cook who likes challenging recipes, but this one looked so “doable” and it was! I didn’t make the crust, but use a store bought rolled up crust instead. I best your crust is amazing, but like I said… I need easy. That said, the tart was AMAZING! And easy!! I used all sungold tomatoes, which are my fav cherry tomato. I would have liked to have had a red tomato for contrast, but I’m not complaining. Thank you so much for this recipe! It’s going to be a staple for me!

    Reply

    1. Hi Sandy
      That’s fantastic news!!
      So so happy you enjoyed.
      Love
      Niki xxx

      Reply

  13. We made this beautiful recipe last night with the surplus of garden tomatoes popping off here in Oregon right now. It was wonderful- thank you! The crust is perfect with good savory notes, and the filling was really fantastic. I like using the chickpeas and cashews together to make it creamy and thick without being too heavy. The dijon+nooch+lemon combo pairs really well with the tomato. Look forward to trying more of your recipes in the future!

    Reply

    1. Hi Meg
      Amazing, couldn’t be happier you ejoyed.
      Love
      Niki xx

      Reply

  14. What size tart pan should I use? Looks delicious!

    Reply

    1. I used 25cm
      Love
      Niki xxx

      Reply

  15. Hi! Was wondering what size tart tin you used. Elita x

    Reply

    1. Hi Elita
      I used 25cm
      Love
      Niki xxx

      Reply

  16. Hi, you mentioned soaking the cashew, is that just in water?

    Reply

    1. Hi Ella
      yes sure is!
      Love
      Niki xx

      Reply

  17. Is any substitute for nutritional yeast?? ( if not even vegan)

    Reply

    1. Hi Suruchi
      You can just omit if you can’t find any.
      Love
      Niki xx

      Reply

  18. What size can of chickpeas. Here in Canada we have 2 sizes that our very different. I’m guessing it’s the smaller can…

    Reply

    1. I used 400g
      Much love
      Niki xx

      Reply

  19. I was wondering if there was a different nut to use in replacement of the walnuts.

    This looks so delicious thanks for sharing it!

    Reply

    1. Yes absolutely, hazelnuts are particularly nice. 🙂

      Reply

  20. What size tart pan?

    Reply

    1. Hi Stephanie
      I used 25cm
      Love
      Niki xxx

      Reply

  21. Wow looks super delicious. Do I have to blend the filling ingredients?

    Reply

    1. Hi Anna
      Yes you do
      Best
      Niki xx

      Reply

  22. Oh this looks delicious and beautiful! I was wondering if the filling wasn’t too “heavy” with the cashews and chickpeas?

    Reply

    1. Hi Yoanna
      Thank you.
      The chickpeas actually make the tart much lighter than you think. Many use just cashews Waugh is much heavier.
      Much love
      Niki x

      Reply

  23. Gorgeous! I was curious – any comparable substitute for the cashews? Husband is allergic to them – I know they add a wonderful creaminess but have you found anything else that could be used in it’s place?

    Reply

    1. Hi Rebecca
      Macadamias are just as good if that’s an options?
      Xx

      Reply

  24. Made for a family dinner yesterday and gobble up by all! It’s going into the favourite pile. Thank you!

    Reply

    1. Hi Leila
      Fantastic news! Very happy.
      Much love,
      Niki xxx

      Reply

  25. Looks lovely!! If not interested in GF can I replace all the flours (walnut, oat, buckwheat) in all purpose flour?

    Thanks!

    Reply

    1. Hi Shira
      Yes absolutely! Will be delicious xx

      Reply

  26. This looks awesome! What would you suggest to pair it with for a dinner?

    Reply

    1. Hey Julie
      I would recommend a big salad or roast veg and some dips.
      Love, Niki xx

      Reply

  27. This tart looks delicious, as i cannot eat tomatoes I was going to sub out for perhaps some peas and asparagus and wondeted of the filling would work without the blended cherry tomatoes?

    Reply

    1. Hey Hayley
      Yes it definitely would, just as delicious!
      Enjoy xx

      Reply

  28. Made this last night and tasted truly delicious! And looked beautiful too! Such a great recipe, easy to follow and turned out perfectly, thank you!

    Reply

    1. Hi Natalie – Anne
      That’s amazing! I’m so happy.
      Love, Niki xx

      Reply

  29. Oh wow, what a recipe Niki!! The second I saw this I rushed out and bought the ingredients and have just made it. It tastes every bit as good as it looks! Thank you for sharing these beautiful recipes, you are my go-to blogger for deliciously vibrant recipes xx

    Reply

    1. Hi Rachel!
      That’s just made my day!! So kind x
      Can’t tell you how happy it makes me that you like it!

      Much love, Niki xx

      Reply

  30. This looks awesome! Can’t wait to try. What would say the temperature should be for a standard oven?

    Reply

    1. Hi Jes
      So glad you like it!
      I would bake it it at 190C.
      Love, Niki xx

      Reply

      1. Is this what you mean by gas mark 4? Thanks so much, looks terrific!

        Reply

        1. Thanks so much!
          Gas mark 4 is 180 c
          Love, Niki xx

          Reply

  31. What a fabulous recipe, I am always looking for “portable” vegan food. This will go into my picnic file! Thanks

    Reply

    1. Hey Nicole
      Amazing, this would be perfect!
      Much love, Niki xx

      Reply

  32. Looking forward to trying your mouthwatering recipe!

    Reply

    1. Fantastic!
      Thank you Ela xx

      Reply

  33. This recipe is very original.

    Looking forward to trying it!

    Thanks for sharing 🙂

    Reply

    1. My pleasure! Thank you Michelle xx

      Reply

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FAQs

What makes heirloom tomatoes so good? ›

Yeah, those are. The seeds are what make an heirloom tomato an heirloom tomato. They are passed down from season to season, taken by the farmers from the tomato plants that produced the best fruit. This process allows farmers to select for certain desirable traits like juiciness, size, shape, or color.

Are heirloom tomatoes healthier than regular tomatoes? ›

Heirlooms are picked at the peak of ripeness, which gives them greater vitamin content. The rainbow of colours indicate their diversity of antioxidants, which help protect our cells from aging.

Are heirloom tomatoes healthier than regular? ›

Heirloom tomatoes provide a vast number of nutrients including potassium, niacin, vitamin B6 and folate and the cancer fighting antioxidant lycopene. Since they are picked when ripe and spend little time traveling from farm to plate, these nutrients are readily available to nourish your body.

Should you refrigerate heirloom tomatoes? ›

The Short Answer: Don't Refrigerate Tomatoes

The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.

Do heirloom tomatoes need to be refrigerated? ›

Avoid storing them in the refrigerator: Heirloom tomatoes should not be stored in the refrigerator, as the cold temperature can cause them to lose flavor and become mealy. If you need to store heirloom tomatoes for an extended period of time, it is best to freeze them.

Can you eat heirloom tomatoes raw? ›

Heirloom tomatoes are typically used as a vegetable ingredient, and can be eaten raw or cooked. They can be sliced and used in salads, sandwiches, or as a topping for pizza or bruschetta. They can also be roasted, grilled, or stewed to bring out their rich and savory flavor.

What is considered the best tasting tomato? ›

'Gold Medal' (beefsteak, indeterminate, heirloom c. 1920) is arguably the top bicolor for taste. The giant 1-3 lb fruits are perfectly marbled with red and yellow and are large, meaty, and juicy. It has won lots of taste tests where it has been described as luscious and superb.

Are heirloom tomatoes worth it? ›

I'd like to say I thought long and hard about this, but I didn't. The answer was easy for me. Heirloom tomatoes are absolutely worth the price. The amazing and unique flavors that come from heirloom tomatoes are like no other tomatoes I eat during the other eleven months of the year.

Are heirloom tomatoes genetically modified? ›

Their colors can also range from red, yellow, purple, pink, orange, green, white to so much more. Another factor to keep in mind is that heirloom tomatoes are not genetically modified or produced in a laboratory. They are often pollinated naturally by the environment or by hand.

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