Heirloom Tomato Tart with a Walnut Base (Vegan & Gluten Free)
What do ripe seasonal tomatoes remind you of? For me it’s sitting in the sun eating whole bowls of them, popping one after the other when I was a little girl. I have memories of sun, the sweet taste of tomatoes and endless summer days.
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
Multi coloured heirloom cherry tomatoes – chopped in half
Drizzle olive oil
Sprinkle sea salt
Basil & Oregano
To make the filling;
Add all the ingredients to your food processor then blitz until smooth and creamy.
To make the Tart base;
Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
Greece a round loose bottom pie pan with oil. I used 25cm pan.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
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.
Bake food for 10 minutes on Gas mark 4 for 10 minutes. Remove from the oven.
Layer the filling mix across the bottom of the tart then add in the tomatoes. Press in a little.
Drizzle with a little olive oil and sprinkle of sea salt
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.
Allow to cool and then sprinkle on fresh basil & oregano.