Spinach and Cherry Tomato Tart with Poppy Seed Crust

Indulge in a delightful vegan Spinach and Cherry Tomato Tart with Poppy Seed Crust! This recipe combines fresh, vibrant spinach and juicy cherry tomatoes, layered over a savory poppy seed crust that adds a unique crunch. It’s perfect for a light lunch, dinner, or even as an impressive appetizer for guests. Packed with nutrients and bursting with flavor, this tart is both healthy and delicious, making it a satisfying choice for plant-based eaters and food lovers alike. Enjoy!

Ingredients

For the Poppy Seed Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup poppy seeds
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and diced
• 4-6 tablespoons ice water

For the Filling:

• 2 cups fresh spinach leaves, washed and chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup vegan cream cheese
• 1/4 cup vegan parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a tart pan with removable bottom and set aside.
2. In a large mixing bowl, combine the all-purpose flour, poppy seeds, and salt for the crust. Add the chilled vegan butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste, then remove from heat and set aside.
6. Roll out the chilled dough on a floured surface into a circle large enough to fit your tart pan. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and up the sides.
7. Spread the vegan cream cheese evenly over the bottom of the tart crust. Top with the cooked spinach mixture, then arrange the halved cherry tomatoes on top.
8. Sprinkle the vegan parmesan cheese over the tomatoes.
9. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
10. Remove the tart from the oven and let it cool slightly before slicing.
11. Garnish with fresh basil leaves before serving.