Spring is in the air, and I’m beyond excited for all of the fresh local produce on the way! I am fortunate to live in a community rich with orchards and organic farms, but above all, I look forward to the delicious heirloom tomatoes that make their appearance each summer.
Someone once told me that you have not truly tasted a tomato until you’ve experienced a fresh off the vine heirloom tomato, the uglier the better! There is a mysterious magic to this contorted and vibrant fruit, a flavour like no other and a fresh burst that will have you craving more!
Today I’d like to share with you my favourite way (other than just eating them off the vine) to enjoy heirloom tomatoes. This recipe is always a summer favourite of guests that stop in for a visit, and I am so proud of this creation. I sincerely hope you will love this recipe as much as I do and add it to your collection to enjoy for years to come.
Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle
Vegan, Gluten Free Serves 6 Bake at 350
- 1 1/2 Cups Almond Flour
- 1 1/2 Tbsp Almond Milk
- 1 1/4 Tbsp Truffle Oil
- 1/4 Tsp Sea Salt
- In a bowl combine all ingredients and mix until a moist dough forms
- Press dough into tart pan
- Bake at 350 for 20 minutes
The Cheese Filling
- 2 Cups Raw Cashew Pieces
- 1 Cup Water
- 1 1/2 Tsp Sea Salt
- 1 Tsp Onion Powder
- 1 Tbsp Lemon Juice
- Soak Raw Cashew Pieces for 15 minutes in warm water to soften them.
- Add all ingredients into high-speed blender and blend until smooth and creamy
- Pour over warm Crust and return to oven to back for 20 minutes at 350 to set.
- Remove from oven and allow to cool before adding heirloom tomato topping.
Heirloom Tomato Topping
- 2 Heriloom Tomatoes
- 1/2 Avocado
- Fresh Dill
- Fresh rosemary
- Sea Salt Flakes
- Ground Pepper
- Arrange tomatoes and avocado on top of cheese cake.
- Garnish with fresh herbs, sea salt, and ground pepper.
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