Mini tomato and white bean shakshuka tartlets with herbed cashew cream—creamy, spiced, and elegant, perfect for brunch or entertaining.
Tomatoes are one of those ingredients that can be both humble and show-stopping, and these Tomato & White Bean “Shakshuka” Tartlets showcase them in the most elegant way. Inspired by the bold flavors of traditional shakshuka, these mini tartlets are a fresh, handheld twist on the classic dish—perfect for brunch, lunch, or as a stunning appetizer.
Why this recipe is unique
- Cherry tomatoes shine in a savory, spiced tartlet instead of a traditional shakshuka pan.
- White beans add creaminess and protein for a hearty, plant-based bite.
- Herbed cashew cream adds a luxurious, dairy-free twist.
- Perfect for brunch, entertaining, or a fancy snack—visually stunning and flavor-packed.
The filling combines roasted cherry tomatoes with tender white beans, onion, garlic, and warming spices like smoked paprika and cumin. The tomatoes soften in the pan, releasing their natural sweetness, while the beans add a creamy, hearty texture. A pinch of chili flakes gives a subtle warmth without overwhelming the fresh, bright flavors. Each tartlet is built inside a crisp phyllo or puff pastry shell, creating a beautiful contrast between the tender filling and the golden, flaky exterior.
What really elevates these tartlets is the herbed cashew cream. Blended from soaked cashews, lemon juice, fresh parsley, and a pinch of salt, it’s luxuriously smooth and adds a fresh, tangy note that perfectly complements the spiced tomato filling. Drizzled on top before baking, it melts slightly into the tartlets, creating creamy pockets that make each bite indulgent yet light. Garnished with a few parsley leaves or microgreens, the result is both visually stunning and deeply satisfying.
These tartlets are versatile, too. Serve them as a centerpiece for a weekend brunch, as an appetizer for entertaining, or even as a light lunch paired with a crisp salad. They’re fully plant-based, packed with protein and fiber, and bring a playful sophistication to tomatoes that goes beyond the typical roasted or stewed preparations.
If you’ve ever wanted to elevate tomatoes into a dish that feels both creative and approachable, these shakshuka tartlets are the perfect recipe to try. Each bite offers a balance of sweet, savory, and tangy flavors with a delightful mix of textures—flaky pastry, tender tomatoes, creamy beans, and rich cashew cream. It’s a recipe that celebrates tomatoes like never before, turning simple ingredients into a memorable culinary experience.
Tomato & White Bean “Shakshuka” Tartlets with Herbed Cashew Cream
Mini tomato and white bean shakshuka tartlets with herbed cashew cream—creamy, spiced, and elegant, perfect for brunch or entertaining.
Ingredients
For the tomato filling:
- 2 cups cherry tomatoes, halved
- 1 cup cooked white beans (cannellini or navy)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- Salt & pepper to taste
For the herbed cashew cream:
- ½ cup raw cashews, soaked 2 hours or overnight
- ¼ cup water
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- Pinch of salt
For assembly:
- 4–6 small phyllo or puff pastry shells (store-bought)
- Fresh parsley or microgreens for garnish
Instructions
Prepare the tomato filling
- Preheat oven to 400°F.
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until translucent.
- Add cherry tomatoes, white beans, smoked paprika, cumin, chili flakes, salt, and pepper.
- Cook 5–7 minutes until tomatoes soften slightly. Do not turn off the oven.
Make the herbed cashew cream
- Blend soaked cashews, water, lemon juice, parsley, and salt until smooth and creamy.
Assemble tartlets
- Spoon tomato-bean mixture into phyllo or puff pastry shells.
- Drizzle with herbed cashew cream.
- Bake 10–12 minutes until pastry is golden and filling is hot.
- Garnish with parsley or microgreens and serve warm.