Vegan Tomato Tartlets with Pesto & Ricotta

Tomato Tartlets with ricotta and pesto are the perfect party treat. Your omnivore friends probably won't even realize that they're vegan! Serve them as an appetizer for your holiday dinner or as a snack at your New Year's Eve party. They're also great for potlucks! These mini tomato tarts are easy to make. They're vegan with a gluten-free option.

Vegan Tomato Tartlets

A few years I took the Rouxbe Plant-Based Pro course. Our final project was to host a canapé party with five different recipes. I love hosting parties, so this was right up my alley!

I made Buffalo Cauliflower Bites, Seitan Chimichurri Skewers, Pesto Stuffed Mushrooms, Mini Chocolate Marble Cheesecakes, and these Tomato Tartlets. They were inspired by my recipe for Asparagus and Tomato Tart with Cashew Ricotta.

This recipe was also featured in the Main Street Vegan Academy Cookbook with a gorgeous photo by Jackie Sobon.

What You Need

• Spelt flour
• Sea salt
• Olive oil
• Cold water
• Spinach Pesto
• Cashew Ricotta
• Roma tomatoes
• Basil

See the recipe card for exact amounts

How to Make Vegan Tomato Tartlets

This recipe is easy to make!

• First you preheat your oven to 400°F and lightly oil the insides of a mini tart pan or muffin pan.
• Then you combine the crust ingredients in a bowl and kneed until mixed. You roll the dough onto a lightly floured surface until it’s about ¼” to ⅛” thick.
• Next you use a round cookie cutter, a round glass, or a ring mold that’s approximately the size you’ll need for your pan to cut the dough into 12 circles. I used a 3” ring mold.
• Then you gently pick up each piece of the dough and place in the pan compartments. You press the dough into all of the corners and trim away any excess.
• You then fill each crust with cashew ricotta and then top it with a tomato slice. Bake your mini tarts for 15 to 20 minutes, until the crusts look golden brown.
• Remove your mini tarts from the oven and let them cool for a few minutes.
• Top each tart with a dollop of the pesto and a few basil leaves.

Recipe Notes

I was working with spelt flour a lot when I first created this recipe. Whole wheat flour or an all purpose gluten-free mix will work well, too.

I use my homemade Spinach Pesto in this recipe. My Arugula Pesto will work well too. You can also use store-bought, if you prefer. I like Gotham Greens Vegan Pesto and Trader Joe's Kale Pesto.

I also use my homemade Cashew Ricotta here. Store-bought vegan ricotta can be used, if you like. Kite Hill is  my favorite. Tofutti also makes a vegan ricotta.

I use a mini tart pan to make these, but you can use a muffin pan, if you like.

Serving Your Tomato Tartlets

These little snacks will taste great cold or at room temperature, but they're best when served warm. Serve them as appetizer before dinner or as a snack at a party.

Tomato Tartlets with Spinach Pesto

Dianne

Tomato Tartlets with Spinach Pesto are the perfect party treat. Your omnivore friends probably won't even realize that they're vegan!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine American

Servings 12 tartlets

Calories 176 kcal

Ingredients

  

For the Crust

• 1 ½ cups spelt flour whole wheat flour, or multipurpose gluten-free flour
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• ⅓ cup cold water

For the Tarts

• 2 cups Cashew Ricotta or our favorite store-bought nondairy ricotta
• 1 cup Spinach Pesto Arugula Pesto, or you favorite store-bought nondairy pesto
• 2 or 3 Roma tomatoes sliced into 12 slices
• Fresh basil leaves for garnish

Instructions

 

• Preheat oven to 400 degrees.
• Lightly oil the insides of a mini tart pan or muffin pan.

Make the Crust:

• Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about ¼” to ⅛” thick. Use a round cookie cutter, a round glass, or a ring mold that’s approximately the size you’ll need for your pan to cut the dough into 12 circles. I used a 3” ring mold.
• Gently pick up each piece of the dough and place in the pan compartments. Press into all of the corners and trim away any excess.

Make the Mini Tarts:

• Fill each crust with cashew ricotta and then top with a tomato slice. Bake for 15 to 20 minutes, until the crusts look golden brown.
• Remove from the oven and let cool for a few minutes.
• Top with a dollop of the pesto and a few basil leaves.

More Appetizers You Might Enjoy Include

• Vegan Cheese and Apple Tartlets
• Pesto Stuffed Mushrooms
• Buffalo Cauliflower Bites
• Spinach Artichoke Dip Bites