sun dried tomato tart

I have to admit, I am a slight perfectionist and always worry about anything I do not being good enough. Although this can sometimes be a weakness, it does always drive me to work hard and try my best at everything I do. I’ve been running my blog now for a few months, and really enjoying my food journey. I love teaching myself things, and calling myself a self taught cook is something I’m very proud of. As I love what I’ve been doing, and learning more about food, I have decided to go over some of my previous recipes and remake them, to make sure they are as great as I can make them, and perfect them as best as I can. Tonight, I was really craving a tomato tart I had previously made, so I decided to remake it, and share it again, but this time, new and improved. I didn’t alter much to this recipe, the main difference was that I decided to make it into one large tart, instead of two small ones. I also added coconut oil into the crust to improve it’s ability to stick together. I really enjoyed this rich, creamy tart filled with sun dried tomatoes, nuts and herbs. I hope you like it too!


sun dried tomato tart

serves about 10


For the case:

1/2 cup (45g) oats

1 cup (100g) walnuts

1 cup (100g) brazil nuts

2 tbsp coconut oil


For the tomato layer:

1 cup (90g) cashews

2 cups (250g) sundried tomatoes

pinch salt and pepper, to taste

1 tsp oregano

1 tsp basil

1 tsp garlic granules

1 tsp onion salt

squeeze lemon juice


For the tomato cream:

3/4 cup (55g) cashews – previously soaked for 1-2 hours

100 ml water

2 tbsp yeast flakes

pinch turmeric

pinch salt and pepper

4-5 sundried tomatoes

lime juice, to taste



  1. Make your pastry case by combining the oats, coconut oil, walnuts and brazil nuts into a food processor and blending for about 3-5 minutes until it has formed into a crumb. The crumb will be at the right consistency when you can pinch some between your fingers, and it sticks together.
  2. Line a tart tin (I recommend one with a removable base) with the pastry, by pouring the crumb mixture out of the food processor, and pressing it down into the tin so that it all sticks together. After this, move the pastry case into the fridge to set while you make the next step.
  3. Now, make your tomato paste by combining all of the tomato paste ingredients into a food processor and blending until almost smooth, but with some chunks of cashew remaining, for added texture.
  4. Remove the pastry case from the fridge, and pour the tomato paste onto the pastry. Spread the mixture onto the pastry with a knife/spatula until all is even, and then move it back into the fridge.
  5. Next, make the tomato cream. Add all of the cream ingredients into a blender and blend until smooth. Remove the tart from the fridge, and pour the cream mixture out of the blender and on top of the tart. Spread the cream mixture evenly on top.
  6. Then, if you like, add a few more sun dried tomatoes on top, to decorate.
  7. Move the finished tart back into the fridge, and leave in the fridge for about an hour, or until set. When the tart has set, slice and serve.


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