Vegan Heirloom Tomato Tart With a Walnut Base


Heirloom tomato tart with a walnut base (vegan & gluten free) 1

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.

 

  • 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.