Grain-Free Tomato Tart with Cauliflower Ricotta
Serves: one 10" tart
for the crust
  • 4 tablespoons coconut oil - soft (at room temperature) or melted, plus more for oiling the tart pan
  • 2 cups almond flour or freshly ground almonds
  • 1 tablespoon coconut sugar
  • pinch of sea salt
  • 1 tablespoon ice-cold water
for the cauliflower ricotta
  • 2½ packed cups cauliflower florets
  • ¾ cup almonds - soaked overnight in purified water
  • ¾ cup cashews - soaked for 2-4 hours in purified water
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper - to taste
  • handful of basil leaves - chopped
to assemble the tart
  • 2-3 cups cherry tomatoes - halved
  • olive oil
  • sea salt and freshly ground black pepper - to taste
  • more basil for garnish
to make the crust
  1. Prepare a 10" tart pan by lightly oiling it.
  2. Combine the almond flour, coconut sugar and salt in a large bowl, mix to combine. Add the coconut oil and mix with a fork to incorporate. Add the water and mix it in with your hands to form a soft, unified ball of dough.
  3. Transfer the dough to the oiled tart pan. Form a crust by pressing the dough into the bottom and up the sides of the tart pan, using your hands or a spatula, until you have an evenly formed crust. Prick the crust with a fork several times and place it in the freezer for 15 minutes. Preheat the oven to 350° F (180° C).
  4. Once the crust is chilled, bake it for 20-25 minutes, until golden. Let cool before filling.
to make the cauliflower ricotta
  1. Steam or boil the cauliflower florets until soft, about 10-15 minutes. Let it cool until safe to handle.
  2. Combine the cauliflower with the rest of the ingredients in a food processor or a high-speed blender with a tamper, until smooth. Taste for salt and pepper and adjust if needed. Fold in the basil.
to assemble and bake the tart
  1. Preheat the oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.
  2. Place the tomatoes on the baking sheet, face up. Drizzle them with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 20 minutes, or until blistered and lightly caramelized. Change the oven setting to low broiler.
  3. Assemble the tart. Transfer the cauliflower ricotta into the tart pan with the crust and gently distribute the cheese in an even layer. Top the ricotta with the tomatoes, distributing them to cover the whole surface of the tart.
  4. Place the tart under the broiler for 3-4 minutes (or 5 if you have a weaker broiler), until the tomatoes are even more caramelized, and the top of the ricotta surface is slightly dried out. Let cool for 20-30 minutes, garnish with extra basil, and serve. Keep the leftovers refrigerated. The ricotta will become a little more solid after some time in the refrigerator.
Recipe by Golubka Kitchen at