Vegan Herb, Heirloom Tomato + Cashew Cheese Crostata

Somethings in life just go together. Tomatoes and "cheese" are the perfect combination and had to think about how to modernize an heirloom tomato recipe. 

The word heirloom is an interesting word. It's defined as a, "a valuable object that has belonged to a family for several generations." 

Hierloom tomatoes are unique in that they are not mass produced, or at least at one point not mass produced like a traditional tomato. 

​The 1980's remake dress of a 1940's style and design is very similar to my thoughts around heirlooms. Classic, yet unique and modern. 

Hierloom tomatoes are special and prized for its flavor and funky shapes and styles. In the world of antiquities, heirlooms are prized possessions that get handed down from generation to generation. 

"Antique things have an appreciation and worth. Something can be old, but it can be timeless; therefore, it becomes an antique. If this antique is preserved and deemed precious, it could be passed down as a family heirloom." - Cee Lo Green

To me this this dress represented something from the past. A beautiful style and design that was once special but no longer in the modern world. It inspired something that comes from the heart. 

And knowing some tomatoes are in the same shape as a heart, and it's nutrients help prevent heart disease, I wanted to make something rustic and charming just like this dress. The dress inspires a mix of classic city meets the country farm girl. A rustic crostata with a modern twist was the choice. 

"There ain't nothing in life better than true love and a homegrown tomato." 
-Old Saying

Cornmeal crusts add a bit of sweetness, and now combined with the sweetness of the tomatoes as well as the savory cashew cheese, the results are a fusion of both flavors. The recipe takes time and is a bit more labor intensive, but well worth the effort! Enjoy! 

This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Vegan Herb, Heirloom Tomato + Cashew Cheese Crostata
Prep + Cook Time - 1 Hour

Ingredients:
Crust
1 1/4 cup all purpose flour
1/3 cup corn meal
1/8 tsp salt
1/4 tsp Italian herbs
5 tbsp vegan butter
5 tbsp ice cold water
1 tbsp olive oil, used at the end for brushing

Filling + Topping
1 cup of cashew cheese from this cashew nut cheese recipe
​2 small heirloom tomatoes, sliced
4-5 sprigs of thyme for the topping

Directions
Preheat oven to 375 degrees. 

Wash and slice the tomatoes. Let the tomato slices dry on a paper towel and set aside. 

Begin making the crust. Mix the dry ingredients into a bowl. With a fork or pastry cutter, cut the vegan butter into the pie crust. It should look like small balls like peas are being formed. Once combined, gradually add one tablespoon of cold water at a time, fold the ingredients and continue folding until a dough forms. Once in a ball place it in the bowl, covered, inside the refrigerator for 20-30 minutes. 

​Next make the cashew cheese by following the recipe above. The cashews will need to be soaked for several hours or for at least 30 minutes in a bowl of hot water. 

Next, roll the dough out into a large circular shape on a floured surface. Smear the cashew cheese inside, leaving at least a 1 inch space free near the edges. Layer the sliced tomatoes on top of the cheese. 

Take the end of the crust, fold and press it inward onto the crostata. Continue on around the edges to fold and press the ends onto the pastry. Using a pastry brush, spread the one tablespoon of olive oil on the crust and on top of the tomatoes. Once done, top with thyme. 

Bake for around 35-45 minutes on a baking sheet lined with parchment paper. The crostata is done when the crust is golden brown and fragrant. 

Let's Connect! Enjoy some other tomato-based and cashew recipes below! 

Vegan Chickpea, Tomato + Kale Stew

How to Make Nut Cheese

Mediterranean Pasta

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