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Plant-based savoury cheesecake tart

A plant-based diet doesn’t need to be boring! The Collective has whipped up some drool worthy recipes including this delicious plant-based savoury cheesecake tart with buckwheat crust, caramelised onions and sage-roasted tomatoes using The Collective Plant Yoghurt.

Watch this space for more plant-based inspiration!

Ingredients
Serves 10-12

Buckwheat Crust

  • 1 cup buckwheat, toasted
  • 1 cup coconut flakes, toasted
  • 3/4 cup almonds, toasted
  • 2 tbsp ground flaxseed
  • 2 tbsp nutritional yeast
  • 1-2 tbsp finely chopped fresh sage
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 cup The Collective Plant Yoghurt Natural
  • 6 tbsp coconut oil, melted
  • 2-3 tbsp water

Caramelised Onions

  • 1/4 cup extra virgin olive oil
  • 4 red onions, finely sliced
  • 4 cloves garlic, finely chopped
  • 2 tbsp coconut sugar/brown sugar
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • Yoghurt

Cheesecake Filling

  • 3 cups The Collective Plant Yoghurt Natural
  • 1/3 cup coconut oil
  • 6 tbsp nutritional yeast
  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 4 tsp agar
  • 1/2 tsp salt

Sage Roasted Tomatoes

  • 6-8 tomatoes, preferably on the vine
  • Generous drizzle olive oil
  • 1 sprig sage leaves, torn
  • 1 tsp salt


Method

  1. Preheat oven to 180°C. Lightly grease a springform cake tin
  2. To make the crust, blitz buckwheat, coconut, almonds and flaxseed in a food processor until a crumb. Add remaining ingredients, slowly adding water, until the mixture forms a dough. Press into the base and sides of your prepared tin, smoothing with the back of a spoon. Prick the base with a fork and bake for 15 minutes
  3. To make the caramelised onions, heat oil in a medium saucepan or frying pan over medium-high heat. Add onions and garlic, and cook for 3 minutes until beginning to become translucent. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Add sugar, balsamic vinegar and salt, and cook for an additional 30 minutes, until very soft, dark and caramelised
  4. Meanwhile, make the yoghurt cheesecake filling. Beat all ingredients together until smooth, then transfer to a large saucepan and bring to a simmer over medium-high heat. Cook, whisking, for 2-3 minutes. heat
  5. To assemble, spread the onions over your prepared crust (reserve some for topping). Pile over the yoghurt cheesecake filling and smooth with the back of a spoon. Refrigerate for at least 4 hours or overnight, until set
  6. Prior to serving, prepare the tomatoes. Preheat oven to 220°C. Arrange tomatoes on a roasting tray, drizzle over olive oil and sprinkle over sage leaves and salt. Roast for 10 minutes, then reduce heat to 160°C for a further 25-30 minutes. Allow to cool slightly
  7. Serve the cheesecake topped with the roasted tomatoes and enjoy immediately
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