Recipe: Heirloom Tomato Tart with a Walnut Base

 

Cook up a storm with this stunningly mouth-watering tarte.

 

Info
Serves 4-6
Only 15 minutes prep time
40 minutes cook time

 

Ingredients

For the Tart base;

• 2 tbsp ground flaxseed
• 4 tbsp filtered water
• 1/2 cups Walnut meal – ground in a mini chopper/blender or grinder
• 1 cup gluten free oat flour (or flour of choice)
• 1/2 cup buckwheat flour
• 3/4 tsp sea salt
• 1/2 tsp garlic powder
• 1 1/2 tbsp olive oil
• 3 tbsp almond milk

To make the filling;

• 1 cup cashews (soaked for at least 1 hour)
• ¼ cup water
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbs. dijon mustard
• 4 cherry tomatoes sliced
• 1/2 can organic Chickpeas drained
• 1 tsp sea salt

Toppings;

• Multi coloured heirloom cherry tomatoes – chopped in half
• Drizzle olive oil
• Sprinkle sea salt
• Basil & Oregano

Directions

To make the filling;

1. Add all the ingredients to your food processor then blitz until smooth and creamy.

To make the Tart base;

1. Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
3. Greece a round loose bottom pie pan with oil.
4. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix thoroughly to form a dough.
5. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
6. Bake food for 10 minutes on Gas mark 4 for 10 minutes. Remove from the oven.
7. Layer the filling mix across the bottom of the tart then add in the tomatoes. Press in a little.
8. Drizzle with a little olive oil and sprinkle of sea salt
9. Return to the oven and bake for 25-30 minutes (until the base is crispy and the tomatoes are cooked and caramelising). Allow to cool before removing the pan.
10. Allow to cool and then sprinkle on fresh basil & oregano.

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