Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts | Rebel Recipes (2024)

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

• 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.