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5 from 1 vote

Roasted Heirloom Tomato Tart with Chickpea-Walnut Filling - GF and vegan

This heirloom tomato tart with chickpea-walnut filling is a hearty and savory treat for a light side dish or breakfast leftovers. It shows off the beautiful colors and textures of heirloom tomatoes with a buttery crust and tangy filling. 
Course Savory Pie, Tart
Cuisine American
Keyword Gluten-free, heirloom tomato, layered tart, vegan tart
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings
Author Beth Allingham


  • For the sunflower seed-oat crust
  • 1 1/4 cups oats
  • 3/4 cup sunflower seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 3 tablespoons coconut oil at cool room temperature
  • ~3 tablespoons ice cold water

For the filling:

  • 1 cup soaked walnuts well drained (soak for at least an hour to soften)
  • 3 tablespoons water or liquid drained from the chickpeas
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 tablespoon dijon mustard
  • 1 large slice of very ripe tomato
  • 3/4 can organic chickpeas drained (about 1 cup)
  • ½ to 1 teaspoon sea salt we use the lower salt level
  • The tomato layer
  • 4 to 6 multi-colored heirloom tomatoes – slice about ⅜ inch thick
  • Olive oil for brushing on the tops of the tomatoes
  • Chives Basil & Oregano or herbs of choice to sprinkle on


  • Preheat oven to 350°F and lightly grease a 9" tart-pan with a removable bottom. I use a springform pan, and also cut a circle from brown parchment paper to place on the bottom of the pan so that the slices are easy to remove.
  • Place sliced tomatoes on a cutting board or plates lined with paper towels.

Make the crust. 

  • In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds, garlic powder and salt and blend until the seeds are also a crumb-like texture. Add the coconut oil and pulse until well incorporated. 
  • Add water, 1 tablespoon at a time, pulsing until the mixture comes together in a ball. It should take about 3 tablespoons until this happens. 
  • Pour the dough out into the tart pan and use your fingers to press in the crust firmly. Use a fork to prick the crust 15 times to allow steam to escape when baking.
  • The tomatoes
  • Meanwhile, use clean paper towels to dab away moisture from the tops of the tomatoes. Transfer tomato slices onto two baking sheets lined with parchment paper. Brush tops with 1 tablespoon of olive oil.
  • Place the tomatoes in the oven, and bake for 45 minutes until they begin to dry and wrinkle. Once the tomatoes go into the oven, add in the tart crust to bake at the same time. Bake the tart crust for 30 minutes, then remove and allow it to cool while the tomatoes finish roasting.
  • The filling
  • Add all the filling ingredients to your food processor then blitz until smooth and creamy. The consistency will be about like thick hummus. 
  • The tart
  • Once the tart crust has cooled for the 15 minutes or so that the tomatoes have continued roasting, transfer the filling into the tart shell. 
  • Carefully spread the filling mixture across the bottom of the tart as it will lift the crust if you spread too much sideways.
  • Arrange the roasted tomato slices on top. Press in a little.
  • Brush with olive oil and dust with a sprinkle of sea salt and herbs.
  • Return to the oven and bake for 30 minutes (until the crust is a little dry-looking at the edges, the filling has pulled away from the edges of the pan and the tomatoes are cooked and settled into a layer). Remove from the oven and allow to cool. Run a knife around the edge to separate the filling from the sides of the pan, if needed, before lifting the springform insert from the pan.
  • Sprinkle on fresh chives, basil & oregano, or other herbs you have. Serve with a big salad or dips and fresh vegetables. 
  • This tart is best fresh, but can be warmed up in the microwave the next day. After that, the topping gets soggy from the moisture of the tomatoes, though no flavor is lost. 


If you can tolerate cashews, you can try them in the filling, as the cashews will blend up more smoothly than other nuts and give a creamy texture. That’s not an option for us, so I haven’t tried it, but that was the nut used in the recipe I modified this one from. But the walnuts work better than macadamias, which don't change much during soaking, and take much more processing to become fine enough. 
Try to select similarly sized tomatoes as they'll roast at the same rate.
Thanks for inspiration for the filling from this recipeAnd for the crust from this recipe