Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts (Vegan)

Is it a tart or a pizza? I think it’s kind of a 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 bringing my recipes to life. I’m incredibly pleased with the result and can’t wait for everyone to see it!

Enjoy xx 

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Info

 

   servings
   preparation time
   cook time

Ingredients

For the tart base;
 
  • 2 tbsp ground flaxseed
     
  • 6 tbsp filtered water
     
  • 50g ground almonds 
     
  • 75g buckwheat flour
     
  • 75g white flour 
     
  • 1 tsp baking powder  
     
  • 2 tbsp neutral oil – I used rapeseed 
     
  • 7 tbsp almond milk 
     
  • Pinch sea salt 
     
For the filling; 
 
  • 200g 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 
     
  • 50ml 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 
     
  • 50ml water 
     
Toppings 
  • 300g multi coloured cherry tomatoes sliced in half 
  • Drizzle extra virgin olive oil 
  • Pinch sea salt 
  • Basil 
  • Chilli flakes 

Directions

  1. Preheat the oven to Gas mark 4 /180c 
     
  2. Line a large baking tray with baking paper 
     
     
To make the tart; 
 
  1. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
     
  2. 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; 
 
  1. Add all the ingredients to a food processor or high speed blender and blitz until smooth and creamy. 
To make the pesto; 
 
  1. Add all the ingredients to a food processor or high speed blender and blitz until you get a chunky paste. 
To compile; 
  1. Divide the dough into four then roll each out into discs. 
     
  2. 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). 
     
  3. Now top the cashew cheese with the pesto, dividing on to the four discs. 
     
  4. Next top with the sliced cherry tomatoes. 
     
  5. Pull up the sides around the filling and pinch the dough a little to secure. 
  6. Bake for 20 minutes on Gas mark 4/180. Remove from the oven to cool a little.
     
  7. Top with olive oil, Basil, salt and chilli flakes. 
     

4 Comments

  1. Manuela on July 28, 2019 at 8:23 am

    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!

    • Niki on July 28, 2019 at 10:18 am

      Hi Manuela
      Its buckwheat flour. Ive popped that in now.
      Love
      Nikixx

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