Summer is winding down, and this is the perfect moment to use up a bounty of ripe, garden-fresh tomatoes in these delicious, gluten-free, soy-free Creamy Tomato Basil Tartlets. They combine a tender, homemade crust with a silky basil-cashew filling and bright, roasted tomato flavor for a simple yet elegant brunch or light dinner option.

This month has been intense for me while I work on a cookbook, but I still kept testing recipes for the blog. Between recipe development and deadlines, I kept returning to this easy tartlet as a way to enjoy peak-season tomatoes without a lot of fuss. If you’ve got a stack of tomatoes on the counter, this recipe puts them to beautiful use.

I developed a gluten-free crust for these tartlets because a friend helping me this month has allergies to both gluten and soy, so I wanted to make something everyone could enjoy. The result is a crust that’s crisp and buttery in flavor, but sturdy enough to hold the creamy filling without falling apart. If you prefer another all-purpose gluten-free blend, feel free to use your favorite; I tested this with a standard brand and the results were consistently satisfying.

The filling is a basil-forward cashew cream thickened with chickpea flour and seasoned with nutritional yeast, garlic, and a splash of apple cider vinegar. The cashews create a wonderfully smooth, rich texture that complements the acidity of the tomatoes. After baking, a quick balsamic reduction is drizzled over the tartlets to add a glossy, tangy finish—the acidity of the balsamic glaze offsets the creaminess and highlights the fresh basil.

Here are a few reasons to love these tartlets:

1. Single-serve size makes them easy to serve and impossible not to admire.
2. They bake faster than a full tart, so you can enjoy them sooner.
3. The combination of flaky crust, creamy filling, and juicy tomatoes is visually appealing and delicious.

To get the best results, soak the cashews in boiling water to soften them before blending so the filling becomes completely smooth. Roll the crust thin enough to get a delicate edge but thick enough to support the filling—about 3/16 inch works well for 4-inch tartlet pans. When arranging the tomato slices on top of the filling, place them gently so they sit on the surface rather than sinking into the cream.

While the tartlets bake, simmer the balsamic vinegar until it reduces and thickens slightly—this only takes a few minutes and yields a glossy reduction that pairs beautifully with basil and tomato. If you prefer, a store-bought balsamic glaze can be used as a shortcut, but the homemade reduction is quick and fresh.

Serving suggestions and tips:

• Serve warm or at room temperature. A quick cool on a wire rack for five minutes is all they need before finishing with the balsamic reduction and a sprinkle of coarse salt.
• Garnish with fresh basil chiffonade right before serving to preserve bright color and aroma.
• To store, refrigerate in an airtight container for up to 2 days. Reheat gently in a low oven to refresh the crust; avoid microwaving if you want to keep the crust crisp.
• Variations: try adding thinly sliced olives or a scattering of roasted garlic to the filling for added depth, or swap chickpea flour for another gluten-free binder if needed.

Other delicious savory, summery recipes

• Creamy Lemon Basil Pasta
• Zucchini Risotto with Roasted Tomatoes
• Summer Corn Salad with Basil Pesto Aioli