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Heirloom tomatoes are one of my favorite things about summer. Not only are they beautiful to look at, but there really isn’t any comparison between regular, grocery store tomatoes and those brightly colored and weirdly misshapen ones that are in season for such a short time each year. This year, we were a little swamped with tomatoes in our CSA (we’ve gotten over 40 pounds in the last month…), so in addition to making sauce, I’ve been trying to think of different recipes to make with tomatoes. This low carb vegan heirloom tomato tart recipe doesn’t really use a ton of tomatoes, but it does taste delicious and feels a lot like summer.
The crust base I used is a really simple recipe that happens to be soy free and nut free, so as long as you find a dairy free cheese substitute that also meets those standards, this is an allergen-free (well, top 8 allergen-free) recipe! It’s slightly higher in carbs than the average low carb dish, but it’s really tasty, and worth it if you’ve got a craving for something a little more exciting than zucchini noodles for dinner some night.
Notes on Making Low Carb Vegan Heirloom Tomato Tart
- I used Daiya vegan cheese shreds in this recipe for a few reasons: 1) Daiya is the most easily found vegan cheese brand near where I live and 2) Daiya has the most carbs per serving out of any vegan cheese substitute I have found (well, it’s on par with a few brands), so whatever you end up using for this will have the same, or fewer net carbs overall.
- Covering this tart while it’s baking is actually important to make sure the vegan cheese melts without just burning, and the tomatoes get soft.
- I used a “mozzarella” flavor vegan shred for this, but there are a few brands that make a provolone style or a gruyere or gouda style that would be phenomenal!
- I know I talk a lot about brunch on this blog, but this would also make an awesome addition to a low carb vegan brunch fiesta.
This low carb vegan tomato tart is the perfect gluten free, soy free, nut free way to enjoy heirloom tomatoes this summer.
- 1/2 cup coconut oil
- 3/4 cup coconut flour
- 1/2 tsp salt
- 2 flax eggs (each "egg" = 1 tbsp ground flax seeds + 1/4 cup water, mixed)
- 4 ounces heirloom tomatoes
- 3 ounces vegan cheese substitute
- black pepper and other desired herbs and spices, to taste
- Preheat the oven to 350 degrees Fahrenheit. Mix all crust ingredients together and press into a 9" pie pan. Dock the crust and bake for about 15-20 minutes, so the crust starts to set.
- Remove the crust from the oven, evenly sprinkle the vegan "cheese" shreds over the top of the crust.
- Slice the tomatoes into 1/4" slices, and arrange on top of the "cheese."
- Sprinkle on cracked pepper, oregano, basil or whatever other herbs and spices you desire.
- Cover and bake for an additional 20-25 minutes, until the "cheese" has melted, and the tomatoes are soft.
- Let cool, slice and enjoy!
This is basically impossible to cut and keep slices intact while hot, sadly. It will cut nicely once chilled, though. So, there's that.