HERB & HEIRLOOM CHERRY TOMATO BREAKFAST TART
Prep Time
1 hour or less + overnight soak
Total Time
45 minutes or less
Inspired by how we eat at The Ranch—plants, all day, every day—this new cookbook from our kitchen features more than 100 plant-based recipes for any meal of the day, along with snacks, desserts, dressings and hot sauces!
In this 250 page, full-color cookbook, you’ll also find recommendations straight from our Ranch chefs: their go-to kitchen tools, must-have pantry items and on-hand staples so you can stock your own plant-based kitchen. Throughout these pages, we also share their vast nutritional expertise in an effort to lend as much insight as possible to the foods you are eating.
Our goal is to inspire you to take a more plant-conscious approach at-home through nutrient-dense, easy-to-make cuisine tested by real people, not expert chefs. We celebrate seasonal spins in each meal category, in addition to showcasing a variety of entertaining menus, including a complete Thanksgiving Dinner!
This cookbook is the next best thing to having our Ranch chefs in your kitchen!
Ingredients
For the Dry Ingredients:
11/2 cups almond flour or almond meal
1/4 cup raw sunflower seeds,
soaked overnight and drained
1/4 cup sun-dried tomatoes, minced
1/4 cup flaxseed meal
11/2 Tbsp raw coconut flour
11/2 tsp dried minced onion
1/2 tsp dried basil
1/2 tsp sea salt
For the Wet Ingredients:
1 cup zucchini, diced
1 Tbsp coconut nectar
1 Tbsp lemon juice
11/2 tsp water
11/2 tsp olive oil
11/2 tsp coconut aminos
Coconut oil (for the tart pan)
For the Filling:
11/2 cups raw cashews
1/4 cup water
1 Tbsp lemon juice
11/2 tsp chickpea miso
1/2 tsp sea salt
1/2 tsp white pepper
For the Topping:
11/2 cups heirloom cherry tomatoes, halved
3 garlic cloves, minced
2 Tbsp balsamic vinegar
2 Tbsp fresh basil, minced
1 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
1 Tbsp olive oil
Salt & pepper to taste
Marinara sauce for serving (optional,
your favorite or see The Ranch’s recipe in their Cookbook on page 136)
Directions
To Prep the Dry Ingredients:
Place all of the dry ingredients into a food processor and pulse until thoroughly uniform. Then, place into a large mixing bowl
and set aside.
To Prep the Wet Ingredients:
Place all of the wet ingredients into a high-powered blender and blend until smooth.
To Make the Crust:
Preheat oven to 375°F
Coat a 9- or 10- inch tart pan with a small amount of coconut
oil. Add the liquid mixture to the large mixing bowl with the dry ingredients and mix thoroughly until a batter is achieved.
Construct the crust by distributing the batter along the tart pan. Press firmly against the wall of the pan to form a crust throughout the pan. If you prefer a crispier crust, heat in the oven for 5 – 10 minutes before adding the filling.
To Make the Filling:
Blend all of the ingredients in a blender until thick and creamy. Adjust the thickness by adding a bit more water if needed. Distribute evenly into the tart crust.
To Make the Topping:
In a mixing bowl, combine all of the ingredients and mix thoroughly.
Evenly distribute on top of the tart.
Bake the tart for approximately 30 minutes or until the crust is golden brown. Let cool and enjoy!
Recipe Note
xCHEF’S TIP: If you want the basil to stay green, save half and add it
on top during the last 5 minutes of cooking.
