Non-baked tart anyone ……. ? ? ?

Sure sounds appealing when you have a few days of really hot weather and don’t want to heating up the kitchen!

It seems like the logical solution, don’t you think?

When it comes to fully blown tomato season get as many tomatoes as you can as this tart can take a lot …

This tart is super easy to make and has the taste of summer written all over it!

You can also make this tart a day head of time if you like but don’t prepare the tomatoes until the following day.

pine nut crust

100g pine nuts, toasted

180g almond meal

2 tbsp nutritional yeast flakes

80g ghee/or purified coconut oil

1/2 tsp pink himalayan salt

optional, garlic clove, crushed/or garlic powder*

vegan cheese filling

250g macadamia nuts/or brazil nuts/or cashews*, soaked for 4hrs and drained

5 tbsp nutritional yeast flakes

80g purffied coconut oil

1 tsp lemon juice/or apple cider vinegar

1/2 tsp maple syrup/ or rice malt syrup

1o0 ml filtered water

pink himalayan salt

toppings

Fresh tomatoes

Basil leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Micro Herbs

Edible Flowers

*if you have no issues with FODMAPs, in particular Oligos

Prepare a tart tin by greasing with oil.To make the crust place all ingredients except the fat into a food processor. Blitz until fine bread crumbs form. Pour into a bowl and add the fat. Using your hands mix until dough comes together. Press gently into prepare tin and place in the freezer.

To make the cheese place all ingredients into a high-speed blender. Blend until very smooth. Pour mixture over crust and place the fridge for 2 hrs or overnight. Can be made a day ahead.

To serve top tart with lots of basil leaves and tomatoes. Drizzle with olive oil and balsamic, sprinkle with pink himalayan salt and enjoy!