Vegan Heirloom Tomato Tart With a Walnut Base
For the pastry:
- 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
- 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
For 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 Chickpeas drained
- 1 tsp sea salt
Perfect for summer picnics or a light lunch this Heirloom Tomato Tart With a Walnut Base will satisfy all appetites.
How to make Vegan Heirloom Tomato Tart:
- 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.
- Grease a round loose bottom pie pan with oil.
- 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.
- 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 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 30 minutes. Allow to cool before removing the pan.
- Allow to cool and then sprinkle on fresh basil & oregano.
