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Caprese Herb and Tomato Tart

raw vegan Caprese Herb and Tomato Tart served on a silver plate

~ raw, vegan, gluten-free ~

In the cooked world, Caprese tarts consist of; puff pastry, mozzarella, sweet tomatoes, and fresh basil. Converting it to raw was quite simple.  Instead of using puff pastry, I made a savory walnut crust.  In place of mozzarella, I made a quick cashew “cheese” spread.   All that was left was the tomatoes and basil…  And making it “look” cooked.

I got this in the bag.

As you may or may not be aware, all my recipes go through taste testers.  I would never ask you to just take my word for how something tastes.  I love pulling in my Standard American Diet (SAD) eaters.  The truth is most of them don’t care what’s in a recipe or how nutritious it is…. they just care how it tastes.    And when I get “thumbs up” from them, I know that my goal has been hit.  Not just nutritious but also delicious is the name of my game.

Tomato … Tamato

I want to start with the tomatoes.  A dear friend of ours gifted me with a bag of homegrown organic tomatoes.  What a blessing!  We enjoyed many of them in their pure raw form, but I wanted to create a raw tomato dish to really wow him.  So, to start, I coated the red beauties with a marinade and dehydrated them for about five hours, just enough to soften and bring out their robust flavors and to give a cooked appearance.  Which in the end, fooled everyone, they thought for sure I had baked them.

Basil… Ocimum basilicum

The next layer down was fresh basil leaves.  Did you know that there are more than 60 varieties of basil, all of which differ somewhat in appearance and taste? While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil, and cinnamon basil all have flavors that subtly reflect their name.  I am not sure which one that I used, I stood in the produce section at the store, closed my eyes and just grabbed one, well..the only one that they ever have.  You know the one called: Basil.   There is a reason that I placed this layer on top of the “cheese” layer.  And that was to create a carrier; I knew that this tart wasn’t going to be eaten in one sitting, and I didn’t want the liquid from the tomatoes to muddle the “cheese.”

Did you use Philadelphia Cream Cheese??

The answer is a big fat… NO.   I was most surprised to hear from literally everyone that this cashew-based “cheese” tasted just like Philly Cream Cheese but better.  To get that cheesy flavor, I left the mixture to sit out on the counter for about 24 hours, giving it a slightly fermented flavor.  They also raved about the creamy texture.  The ingredients that I found essential to add to the cashews were a lemon, garlic, and chickpea miso.  You can experiment with substitutes if you wish, but it will differ in flavor from what I achieved, and I, for one, am not going to mess with perfection. :)

Building a Firm Foundation

Having a firm foundation in life is vital in everything we do, including making savory crusts.  I felt that walnuts were the perfect match for this recipe.  Rich and buttery…  and who doesn’t like that?  To help give some depth in flavor, I mixed in some of the leftover marinades, to balance it all out. Wise choice because it did just that.  All the beautiful layers combined in only one bite gave it that one-hit-wonder. I also dehydrated it while dehydrating the tomatoes, which gave it a drier texture.  Enough of all of that, let’s get busy in the kitchen, shall we?!  May blessings and may joy abound with you as you yield the mighty spatula!

over view of the raw vegan Caprese Herb and Tomato Tart displayed on a wooden tableIngredients:

Yields 9.5″ tart pan

Crust:

  • 2 cups raw walnuts, soaked & dehydrated
  • 2 Tbsp  marinade liquid (from tomato recipe)
  • 1/2 tsp black pepper
  • 1/4 tsp Himalayan pink salt

Marinated Tomatoes:

  • 8 small (475 g) tomatoes, sliced
  • 1/4 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 Tbsp fresh basil, minced
  • 1 Tbsp fresh thyme, minced
  • 1 Tbsp fresh rosemary, minced
  • Pinch of salt

Filling:

  • 2 cups cashews, soaked 2+ hours
  • 1/4 cup water
  • 1 clove garlic
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chickpea miso
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp white pepper

Preparation:

Marinated Tomatoes:

  1. In a small bowl, combine the olive oil, balsamic vinegar, garlic, and fresh herbs.  Set aside.
  2. Slice the tomatoes roughly 1/4″ thick and place in a medium-sized bowl.
  3. Pour the marinade liquid over the tomatoes, and with your fingers, gently coast each tomato slice.
  4. Place on non-stick dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and continue to dehydrate for 4-5 hours or until tomatoes are done. They should have a cooked appearance.
  5. Use leftover marinade liquid in the crust and as a salad dressing to go with the tart.

single serving of the raw vegan Caprese Herb and Tomato Tart displayed on a wooden tableCrust:

  1. Prepare the tart pan by lining the base with plastic wrap. Set aside.
  2. Place the walnuts, salt, and pepper in the food processor, fitted with the “S” blade — process to a small crumble.
    • It’s best to use dry walnuts for the sake of texture. Not freshly soaked.
  3. Add 2 Tbsp of the leftover marinade liquid and process until the crust batter sticks together when pinched.
  4. Loosely place the crust batter evenly over the base of the tart pan.
  5. Press the crust firmly and evenly into the base.
  6. Slide into the dehydrator along with the tomatoes.   Dry until the tomatoes are done.

Filling:

  1. After soaking the cashews, drain and discard the soak water.
  2. In a high-speed blender, combine the cashews, water, garlic, lemon juice,  miso, salt, and pepper.  Start on low, increasing to high.  Blend until creamy, and no grit can be detected.
  3. Pour into a bowl and lightly cover with a cloth.  Let it rest on the counter for 24 hours to ferment slightly.
  4. You can skip the fermenting process, but I don’t recommend it.
  5. After it sits for 24 hours, you will notice that it seems a little “puffy,” stir it well, and you are good to go.

Assembly:

  1. Pour the filling into the crust and spread it out evenly.
  2. Line to the top with basil leaves.
  3. Arrange the tomatoes on top and garnish with fresh basil.
  4. Enjoy right away or better yet… chill it for 4+ hours.  Overnight is better as it allows the cashew cheese to firm up.  Either way… it’s all good!
  5. Keep leftovers covered in the fridge for 2-3 days.  Don’t freeze; this will alter the texture of the tomatoes unpleasantly.

adding the filling to the crust when making the raw vegan Caprese Herb and Tomato Tart

adding the dehydrated tomatoes to the raw vegan Caprese Herb and Tomato Tart

adding fresh basil leaves to the raw vegan Caprese Herb and Tomato Tart

adding fresh basil leaves to the raw vegan Caprese Herb and Tomato Tart displayed on a wooden table

dehydrated tomatoes

a close up of dehydrated tomatoes

raw vegan 'Caprese' Herb and Tomato Tart ready to be eaten

a piece removed from the raw vegan 'Caprese' Herb and Tomato Tart

a close up single piece raw vegan 'Caprese' Herb and Tomato Tart

 

 

55 thoughts on “Caprese Herb and Tomato Tart

  1. Andrea says:

    Wow! Can’t wait to try this! How do you ever come up with such creative & DELICIOUS recipes?! ALL of them are GREAT! Thanks very much! :)

    • amie-sue says:

      Thank you Andrea… let’s just say that our fridge is forever full. lol I appreciate your sweet words. Please keep me posted if you give the recipe a try… it means a lot. Have a wonderful rest of the weekend, amie sue :)

  2. Amyah says:

    Ooooooooh! Gosh! Amy… this looks sooooo gooooood! I am doing this and if it is as good as it looks, I will make it for my son’s BD party in few weeks :)

    But… I have 2 questions…

    1) I am searching for chickpea miso for years and found any… do you know of a brand so I can give it to my health food store to try to get it???? Can I replace it by normal pale soy miso?

    2) Is the walnuts has to be soaked and dehydrated? Would it be the same if I use walnuts fresh from the shell?

    Looking soooo forward to do this

    Millions of thanks

    Amyah

    • amie-sue says:

      Good morning Amyah,

      Thank you, I really had fun making this tart. Between the flavors and colors of all the fresh foods… it just made me smile the whole time. :) <---- see, still grinning hehe Let's get to your questions: Q – I am searching for chickpea miso for years and found any… do you know of a brand so I can give it to my health food store to try to get it???? Can I replace it by normal pale soy miso?
      A – I love the Southriver brand. Here is a link to their site: http://www.southrivermiso.com/store/p/4-Chickpea-Miso.html You can use regular white/pale miso. I just can’t do soy myself and make sure if you do that it is organic (non GMO).

      Q – Is the walnuts has to be soaked and dehydrated? Would it be the same if I use walnuts fresh from the shell?
      A – Even from the shell, the walnuts should be soaked and dehydrated. The soaking process helps reduce the enzyme inhibitors, phytic acid, which can play havoc on digestive systems. It my recommendation anyway, I want the best for you and your body :)

      Please stay engaged and let me know what you think of the recipe should you decide to make it. Blessings and always wonderful to hear from you. amie sue

  3. Hi Amie-Sue,
    This looks and sounds wonderful, as do all of your creations, but, regretably,..my throat swells up when I eat walnuts, so I wonder what you would suggest as a second choice for the crust…I’d love to try this recipie.
    Thank you for all of your blessings and wishes for the same to you,
    Penelope

    • amie-sue says:

      Hello Penelope,

      Do you have an overall nut reaction or just to walnuts? You could use pecans, almonds or cashews for starters. Keep in mind each different one will give the crust and overall flavor of the dish a slightly different flavor… but none the less… still good :) Enjoy and have fun making it! amie sue

  4. Stacy says:

    Yum, can you please tell me what brand chickpea miso you use, and where did you purchase yours?
    This would be fun to make this in tiny individual tart pans for an upcoming raw food brunch with friends :) The cream cheese raw version I’m most excited about trying, to convert some SAD lovers of cream cheese non-raw.
    Thank you, will make once I know about the miso…

    • amie-sue says:

      Hello Stacy, my all time favorite miso comes from Southriver. Here is a link to their http://www.southrivermiso.com/store/p/4-Chickpea-Miso.html

      You can also look at your local grocery or health food store. My criteria is to look for organic and chickpea based.

      And yes this recipe is perfect for creating individual tarts, I do that often. In fact, I keep my freezer stocked with pre-made tart crusts, both savory and sweet. It helps to make for quick meals or desserts, filling them with all sorts of goodness!

      Please keep me posted if you give the recipe a try, I always enjoy hearing from those who visit my site. Blessings, amie sue

  5. Victoria says:

    Hello Amie Sue,

    It has been a while since I posted, but I had to comment on this delicious looking recipe.

    I have the Walnuts and the Tomatoes dehydrating now! The aroma is is delicious. I will have sweet dreams tonight.

    I cannot wait to dig into to this! I will let you know how this dish turns out.

    I am always on your site, just in awe of the creations that you come up with. I want to make them all! :)

    Continued success to you and God Bless.

    • amie-sue says:

      How did it turn out Victoria? :) It’s so nice to hear from you, please do keep in touch. It is always a joy to hear from those who visit my site and try the recipes. Many blessings! amie sue

      • Victoria says:

        Hi Amie Sue,

        This recipe is a winner!
        I have one of those Norelco Dehydrators so the crust was a flat bundt cake shape. :) It still came out nice and tasty.

        I was able to find chickpea miso at Wholefoods.

        I loved the aroma from the tomatoes dehydrating. I was eating the filling soon after I blended it up.

        The dish as a whole was so tasty. I loved the textures, I had fun making this also, and I will be making this dish again.

        Next, I am going to try that Peach Pie that I saw on your FaceBook page.

        Thanks again! Your site is the best!

        • amie-sue says:

          Oh that is wonderful Victoria. Thank you for giving the recipe a try. Great job with making the crust so it would work with the equipment that you have. Your awesome. I know what you mean about the tomatoes, I had a hard time not eating them all prior to getting them on the tart. hehe

          I hope you try the pie and keep me posted how it goes. Have a wonderful evening, amie sue :)

  6. Jacqueline says:

    Your recipes are the best. You are my go to girl to try new recipes. I am wondering is there a substitute for Miso that I could use?

    • amie-sue says:

      Good morning Jacqueline,

      Awe, thank you. You put a big ole’ smile on my face. :) I hope you find many recipes to feed your belly on my site. Please let me know as you try them. I love hearing from those who visit my site. I highly recommend getting some miso for the recipe. There really is no substitute for the pure flavor of miso. But if you need to, you can try using aminos or tahini.

      Have a blessed day, amie sue

  7. Rolanda says:

    Amie,

    This recipe is delicious !!! The marinade smells and taste awesome. I finished making it last night couldn’t wait for it to be refrigerated. Even my “Taco Bell” king husband cleaned his plate. Can’t wait to try it after it has been refrigerated. I made a mistake and didn’t save enough marinade for the crust so I put a couple of slices of marinaded tomatoe in. Thanks for you hard work and creativity.

    • amie-sue says:

      That is wonderful Rolanda. :) Doing the “tart happy dance” My husband asked me to make this again so I know its a win when that happens. Thank you for sharing. You made my day. Blessings, amie sue

  8. Glorianne says:

    WOWZERS! This looks AMAZING Amie Sue! Can’t wait to try it! Can I use a springform pan? I don’t have a tart pan. Thank You!

    • amie-sue says:

      Thank you Glorianne :) And yes of course you can use a Springform pan… have at it and enjoy the process. Keep me posted how it turns out. Blessings and joy, amie sue

  9. Glorianne says:

    Hi Amie Sue,
    ANOTHER fabulous recipe that I am hoping to make this week when my sisters visit. Can I use a springform pan? It probably won’t be as pretty but I don’t have a tart pan and don’t really want to purchase. I have various sizes of springform and wonder what you think of substituting that.
    Thanks so much!
    Glorianne

  10. Linda St Angelo says:

    Amie Sue,
    You have done it again. I can’t believe how scrumptious this looks. Of course, whenever I see one of your fab recipes, I have only a few of the ingdts. I just want to tell you that your raw recipes are the loveliest I have seen out there on the web. By the way, my husband and I were in Hood River last month. I wish I had realized you lived there “had Coos Bay” on the brain. We are looking for a place to retire to in Oregon or Washington. I would have looked you up! Sorry I missed you.

    • amie-sue says:

      Awe thank you so much Linda :) You’r so kind and sweet!

      I am sorry to hear that I missed out on meeting you. Should you stroll paste Hood River again, you must look me up for sure. We LOVE the Pacific North West… Follow your heart, it will guide you. :) Blessings, amie sue

  11. Cathy says:

    I have been having an Amie-Sue ‘cook’ up, lol. I have a friend coming to stay over the September Equinox and we are having our own little raw food fiesta during this special time of balance and I wanted to do a small version of this recipe beforehand to test it out. It is utterly gorgeous. Creamy, juicy, fresh, fulfilling and with that beautiful tang from the balsamic vinegar balancing it. Thank you so much for sharing your creativity. blessings cathy

    • amie-sue says:

      Well gosh that sounds like fun Cathy. hehe “Amie-Sue ‘cook’ up” your too cute! I hope that you and your friend have a wonderful time together. What a great way to bring in the September Equinox…. friends and health food. Thank you for giving this recipe a try, thrilled to hear that you enjoyed it. It will be perfect for your celebration. Keep me posted as to what your friend thinks. :) Blessings and joy, amie sue

  12. Anita de Roos says:

    Dear Amie Sue,
    I was already hooked when I saw the picture, but the taste…. wow… ! It even wowed a non-raw friend who kept asking if she could have another slice and another :-) Absolutely delicious!
    Anita

  13. […] a go then you will get some excellent recipes on Nouveau Raw and that includes this beautiful Caprese Herb and Tomato Tart which is sure to impress anyone. This is another new blog to me but I am really liking what I […]

  14. […] a go then you will get some excellent recipes on Nouveau Raw and that includes this beautiful Caprese Herb and Tomato Tart which is sure to impress anyone. This is another new blog to me but I am really liking what I […]

  15. Diana says:

    Very yummy but I couldn’t get my cashew mix as smooth as yours; it looked more like cottage or ricotta cheese. :(

    • amie-sue says:

      One of three things could cause that… not soaking them at least 2 hours, not using a high-powered blender such as a Vitamix or Blendtec or not blending them long enough. I hope these suggestions help! amie sue

  16. Kara says:

    The cheese in this is incredible. I’ve also been making it to eat on raw crackers. I’m addicted!

    • amie-sue says:

      Good evening Kara,

      Soon happy that you are loving this cheese. :) There are worse things to be addicted to. hehe Thank you for sharing, it means a lot! amie sue

  17. ben says:

    My word! This is going to be served very soon in the Ben household.

  18. Diana says:

    Hello :)
    I have all my nuts soaking tonight to make this tomorrow for a family picnic lunch the following day and I am so excited. I have drooled over the pictures so many times. Had one attempt at the filling once but failed. I know how to use my blender properly now though lol. I don’t have chickpea miso and could not find anything. Someone suggested leaving out the salt and using coconut amino sauce. Would this work? Also, would lime juice be ok instead of lemon juice? I have some to use up.
    I have already made the marinade too lol. I don’t usually have vinegars or oils but am using them for this special occasion as I was not sure what to substitute them with.

    • amie-sue says:

      Hello Diana,

      Oh I hope you enjoy this for your picnic! Yes, you can use the coconut aminos if you prefer that over the salt. I would prefer to stick to the lemon juice personally… lime juice is good but sometimes it can throw recipe off and giving you a hard time putting your finger on what tastes different… if that makes since.

      Please keep me posted and I hope it makes your tummy happy! :) amie sue

      • Diana says:

        Perfect timing! I got up at 4:30am to get started lol. my soaked walnuts have been dehydrated and about to make the base. Marinated tomatoes are dehydrating now. I will slip out when the markets open to get lemon. Am going to have to use over to dehydrate the crust as my dehydrator is an old round one. This is exciting!! Thank you xx.

        • amie-sue says:

          Early bird gets the….tart? hehe I hope that you really love this tart, we sure did. Please keep me posted and enjoy your weekend. amie sue

  19. ben says:

    Amazing creation, Amie-Sue. We sampled this last night, and my clan was rendered speechless by the deliciousness. Thank you very much. Two alterations: I used a couple of dried red chilis in the crust, since we like spicy foods. And once the cheese had fermented, I mixed in some nutritional yeast.

    But the recipe was yours, and the other lovely thing is that the pie doesn’t water. One drawback of raw pies is how watery the cheese, etc. start to get after a day or so in the fridge, but this is holding strong. This recipe will be much in demand in my house!

    • amie-sue says:

      You and your clan just make me smile. :) I always love hearing from you and how the recipes turn out. You are always so creative yourself. I hope you are all having a wonderful holiday. Many blessings and joy, amie sue

      • ben says:

        When I tell my clan the recipe’s yours, they are putty. We R all cruelty-free good-taste folk. And Amie-Sue supporters,

        • amie-sue says:

          That is very kind of you to say. It just warms my heart. You are such a good dad making so many wonderful foods for your family. Keep it up and I will do my best to keep creating recipes for the clan. hehe amie sue

  20. Kathy says:

    I made this tonight for Dinner…..it was awesome!!!! Thank you for all your recipes. I think this has got to be my favorite tart recipe!!( and I’m not a huge fan of balsamic) Have a great week!!!

    • amie-sue says:

      Good morning Kathy,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      You are very welcome. Thank you for sharing your experience with me and for trusting the recipe even though it has your not so favorite ingredient of balsamic. ;) This is our favorite tart too. In fact, I think I need to make this this week. hehe Have a blessed and happy weekend, amie sue

  21. kkysjh says:

    hello, thank you for your recipe.
    but i can’t find ‘print’ icon

    i printed your recipe many times, but i can’t do it.

    did you remove it?

  22. I’m making this for my sister’s birthday lunch tomorrow. My filling is fermenting right now. I’m excited about it.

    I’m curious why sometimes we ferment things on the counter and sometimes in a dark place. Does it matter?

    • amie-sue says:

      Hello Emily,

      I find things ferment fine either way. But my rule of thumb is to put it in a darker place. If you think about it, a dark space is typically an enclosed space which makes it easier to maintain an even temperature for the item to culture in. Plus, direct sunlight kills bacteria… so just a good idea to keep it away from that. I have tucked my ferments in my pantry, cabinets, oven (when off), Excalibur dehydrator, and even left it on the counter with a towel wrapped around the sides. Does that help? I hope you all enjoy the tart. Keep me posted! Blessings, amie sue

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