Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts
These cute and delicious little tarts are incredible – a nutty crust filled with creamy cashew cheese, pesto and cherry tomatoes. So tasty!
Is it a tart or a pizza?
I think it’s kind of cross–a crusty doughy case filled with creamy cashew cheese, basil pesto and multi coloured cherry tomatoes. Super delicious and I love the pretty rustic crust.
They’re the perfect portion size for lunch with a salad and dips or on a picnic as they keep well if you wrap them.
I hope you like them–This is my first recipe post cookbook shoot and I’m both exhausted and excited after a full on two weeks of bringing my recipes to life. I’m incredibly pleased so and can’t wait for everyone to see it!
Enjoy xx
Servings 4
Ingredients
For the tart base
- 2 tbsp ground flaxseed
- 6 tbsp filtered water
- 50 g ground almonds
- 75 g buckwheat flour
- 75 g white flour
- 1 tsp baking powder
- 2 tbsp neutral oil–I used rapeseed
- 7 tbsp almond milk
- Pinch sea salt
For the filling
- 200 g cashews soaked for at least 4 hrs
- 3 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp English mustard
- 1/2 tsp garlic powder
- 50 ml water
For the pesto
- 3 tbsp pine nuts toasted
- 2 handfuls basil
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 3 tbsp extra virgin olive oil
- 50 ml water
For the toppings
- 300 g multi coloured cherry tomatoes sliced in half
- Drizzle extra virgin olive oil
- Pinch sea salt
- Basil
- Chilli flakes
Instructions
- 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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
11 Responses
Are all these recipes in your cookbook?
Hi Wolfe
Most the recipes in my cookbooks are new ones.
Best
Niki x
A few, but mostly different in my cookbooks! xx
This is an AMAZING recipe. Delicious and beautiful. A showstopper.
So happy you like it Barb! x
Thank you for this beautiful recipe! So easy and delicious!!! Looking forwards to repeat it 😉
So happy you liked Raquel!
Love
Niki xx
Hi, I would love to try this receipe, but have 1 question: do you cook the buckwheat before you use it for the dough or do you use it raw so it is crunchy or would the pieces make the dough too hard? Thanks for your clarification & have a great Sunday!
Hi Manuela
Its buckwheat flour. Ive popped that in now.
Love
Nikixx
Could you use another flour? Almond, Coconut, Tapioca, Cassava, GF All Purpose? Which of these would you use? Those are all I have, don’t want to buy yet another flour before these are used up. 😉
Hi Jennifer
I would use GF all purpose 🙂
Much love,
Niki xxxx