Heirloom Tomato Pie with Vegan Basil Ricotta
- 1.5 cups raw cashews (195 g)
- 3 cups warm water (720ml)
- 1 cup fresh basil leaves (40 g), packed, thinly sliced, divided (plus 1/4 cup (10 g))
- 1 ½ cups fresh spinach (60 g), loosely packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, divided, plus 1/4 cup (60 ml)
- ¾ teaspoon kosher salt
- ¾ cup cold water (180 g)
- 3 heirloom tomatoes of different sizes and colors
- 1 package filo dough, room temperature
- 4 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon flaky sea salt
- Calories 80
- Fat 6g
- 5g carbohydrates
- Fiber 0g
- sugar 1g
- 2g protein
An estimate based on a serving size.
- Combine cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain and discard the soaking water.
- Make ricotta: In the bowl of a food processor, combine whole basil leaves, spinach, lemon juice, 1 tablespoon olive oil, and kosher salt. Process for 30 seconds until all leaves have disintegrated into a dark green paste.
- Add soaked cashews and cold water. Blend for 15-30 seconds until the cashews are broken down but the mixture is not completely smooth, similar to the texture of ricotta. shelved.
- Preheat oven to 375˚F (190˚C). Line a 13×18-inch (33×45 cm) baking sheet with parchment paper.
- Remove stems from tomatoes and cut into ⅛ inch (3 mm) thick rounds.
- Unroll the filo dough into a flat sheet. Carefully transfer a layer of dough to the prepared baking sheet and lightly brush with olive oil. Place another sheet of paper on top and lightly brush with olive oil. Repeat stacking and brushing with remaining dough. Brush the edges of the filo dough with more olive oil to ensure they are golden and crispy as they bake.
- Spread the ricotta cheese over the top layer of filo and spread out evenly, being careful not to tear the dough.
- Spread the tomato slices on top of the ricotta, covering completely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with sliced garlic and red pepper flakes if using.
- Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
- Garnish with thinly sliced basil and flaky sea salt and serve sliced.