• Preheat the oven to Gas Mark 4 /180c
• Line a large baking tray with baking paper

To make the tart

• Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
• 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. Set aside

To make the cashew filling

• Add all the ingredients to a food processor or high-speed blender and blitz until smooth.

To make the pesto

• Add all the ingredients to a food processor or high-speed blender and blitz until you get a chunky paste.

To compile

• Divide the dough into four, then roll each out into discs.
• Transfer the dough discs onto the baking tray, then spoon cashew cheese mix onto each base (just into the middle–leave at least an inch around the edge).
• Now top the cashew cheese with the pesto, dividing on to the four discs.
• Next top with the sliced cherry tomatoes.
• Pull up the sides around the filling and pinch the dough a little to secure.
• Bake for 20 minutes on Gas Mark 4/180. Remove from the oven to cool a little.
• Top with olive oil, Basil, salt and chilli flakes.