Go Back
Rustic cherry tomato, cashew cheese & pesto tarts
Print Pin
5 from 2 votes

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!
Course Appetizer, Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Cashew cheese, Pesto, Tomato tarts, Tomatoes
Prep Time 10 minutes
Cook Time 40 minutes
Author Niki Webster

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.

Notes

Servings 4