Sun Dried Tomato Tart

serves about 10

For the case:

1/2 cup (45g) oats

1 cup (100g) walnuts

1 cup (100g) brazil nuts

2 tbsp coconut oil

For the tomato layer:

1 cup (90g) cashews

2 cups (250g) sundried tomatoes

pinch salt and pepper, to taste

1 tsp oregano

1 tsp basil

1 tsp garlic granules

1 tsp onion salt

squeeze lemon juice

For the tomato cream:

3/4 cup (55g) cashews – previously soaked for 1-2 hours

100 ml water

2 tbsp yeast flakes

pinch turmeric

pinch salt and pepper

4-5 sundried tomatoes

lime juice, to taste

Make your pastry case by combining the oats, coconut oil, walnuts and brazil nuts into a food processor and blending for about 3-5 minutes until it has formed into a crumb. The crumb will be at the right consistency when you can pinch some between your fingers, and it sticks together.
Line a tart tin (I recommend one with a removable base) with the pastry, by pouring the crumb mixture out of the food processor, and pressing it down into the tin so that it all sticks together. After this, move the pastry case into the fridge to set while you make the next step.
Now, make your tomato paste by combining all of the tomato paste ingredients into a food processor and blending until almost smooth, but with some chunks of cashew remaining, for added texture.
Remove the pastry case from the fridge, and pour the tomato paste onto the pastry. Spread the mixture onto the pastry with a knife/spatula until all is even, and then move it back into the fridge.
Next, make the tomato cream. Add all of the cream ingredients into a blender and blend until smooth. Remove the tart from the fridge, and pour the cream mixture out of the blender and on top of the tart. Spread the cream mixture evenly on top.
Then, if you like, add a few more sun dried tomatoes on top, to decorate.
Move the finished tart back into the fridge, and leave in the fridge for about an hour, or until set. When the tart has set, slice and serve.