This recipe is gluten and grain-free (there is also a non-dairy option).
For the crust you will need 1 tart tin
- 2 1/2 cups almond flour/meal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup ghee
- 1 egg
For the filling you’ll need 4-6 heirloom tomatoes or tomatoes of choice. You can use ricotta cheese or this herb cashew cheese if you don’t want dairy. For the cashew option you’ll need:
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 lemon juiced
- 3 tbsp chopped chive
- 1/2 tsp garlic powder
- 1 tbsp chopped basil
- 4-5 sprigs of thyme
- salt and pepper to taste
To make, in a nutri-bullet or food processor combine the following:
1 cup raw cashews soaked/strained/rinsed
1/2 lemon squeezed
1/4 cup nutritional yeast
1 cup of water
Blend until very smooth. You want the consistency to be creamy…but not too thin. You can start with 1/2 cup water and add as needed.
Preheat the oven to 350 and line a sheet pan.
Prepare your cheese filling and refrigerate, then prepare your crust.
Combine all dry ingredients in a bowl, add the egg and ghee.
Mix well and proceed to press into the tart tin, making sure to evenly spread the crust and cover the sides.
Place in oven for 10-15 minutes uncovered.
Remove after and allow to cool.
While cooling, remove cheese from refrigerator and put aside.
Slice tomatoes and put aside.
Assemble your tart by adding the cheese filling evenly and then adding the tomatoes.
Chill for an hour. Garnish with fresh basil or sprigs of lemon thyme.