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Savory Vegan Goat Cheese, Sweet Potato, and Hazelnut Holiday Tart
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5 from 1 vote

Savory Vegan Goat Cheese, Sweet Potato, and Hazelnut Holiday Tart

Crisp, savory hazelnut crust is slathered with tangy shallot-thyme vegan "goat" cheese and topped with roasted sweet potatoes, toasted hazelnuts, and pomegranate seeds. This festive tart makes a great main when paired with sides, a light lunch for a holiday gathering, or a colorful NYE hors d'oeuvres when sliced into bite-size squares. The crust recipe was inspired by Oh She Glow's brilliant quiche crust.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Appetizer, Bigger Bites, Holiday, Tart
Cuisine: Gluten-Free, Vegan
Servings: 8 servings
Author: Ashley Melillo | Blissful Basil


Sweet Potatoes

  • 1 pound sweet potatoes, peeled and sliced into 1/4-inch-thick rounds (about 2 medium sweet potatoes)
  • 1 tablespoon olive oil
  • Sea salt and black pepper

Savory Hazelnut Crust

  • 1 1/2 tablespoons ground flaxseed
  • 3 tablespoons filtered water
  • 1 1/2 cups hazelnut meal*
  • 1 cup oat flour
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons Silk Unsweetened Original Cashewmilk, Soymilk, or Almondmilk

Herbed Vegan Goat Cheese

  • 1 1/2 cups raw cashews soaked overnight
  • 1/4 cup Silk Unsweetened Original Cashewmilk Soymilk, or Almondmilk
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon sea salt, plus more to taste
  • 3 tablespoons minced shallot (about 1 small shallot)
  • 1 teaspoon fresh thyme, stemmed
  • Freshly ground black pepper, to taste


  • 1/4 cup toasted hazelnuts, chopped
  • 1/4 cup to 1/3 pomegranate seeds
  • Fresh thyme leaves (optional garnish)


For the Sweet Potatoes

  • Preheat the oven to 350F and place one rack in the center of the oven and another rack several inches above it. Line a large baking tray with parchment paper.
  • Drizzle the sweet potato rounds with the olive oil, season with salt and pepper, and toss to coat. Spread the rounds out in a single layer across the lined baking tray.
  • Bake on the top rack for 20 to 25 minutes, or until tender and light golden.

For the Savory Hazelnut Crust + Toppings

  • Meanwhile, get to work on the crust. In a small mixing bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
  • Lightly grease a rectangular tart pan (8 x 11 1/2) with olive oil.
  • In a large mixing bowl, whisk together the hazelnut meal, oat flour, sea salt, and garlic powder. Add the flaxseed mixture, olive oil, and cashewmilk, and stir until combined. The dough will be damp, in large crumbles, and should hold together when pressed between your fingers.
  • Transfer the dough to the prepared tart pan and use your fingers to press evenly into the bottom of the pan and up the sides. At first it will seem like there isn't enough dough, but just keep working it into an even layer. Use a fork to poke several holes across the surface to vent while baking.
  • Bake on the center rack for 20 to 24 minutes, or until the crust is light golden and feels firm to the touch. Let cool. Leave the oven on.

For the Herbed Vegan Goat Cheese

  • Add the cashews, plant-based milk, apple cider vinegar, lemon juice, and sea salt to a food processor. Process for 4 to 6 minutes, or until completely smooth, stopping to scrape down the sides as needed.
  • Stir in the shallot and thyme. Season to taste with black pepper and more sea salt (I usually add another 1/4 teaspoon).

To Assemble

  • Spread the cheese into the cooled crust. Arrange the sweet potato rounds in rows, allowing their edges to overlap.
  • Bake for another 15 minutes, or until the cheese just begins to develop a crust.
  • Garnish with the hazelnuts, pomegranate seeds, and thyme (if using). Slice and serve. Refrigerate leftovers.


*Almond meal can be substituted. Bob's Red Mill sells hazelnut meal. To make your own, add a few cups of raw hazelnuts to a food process and process into a fine meal. Then, measure off amount needed for recipe.