Pastry: I made this recipe with my broccoli shortcrust pastry, which can be found below.
(Although you could use a ready-made shortcrust pastry or even make your own!)
Filling: 100g soaked cashews 1 tin of chickpeas (rinsed and drained) 1 small garlic clove (minced) 5 tbsp nutritional yeast handful of basil 1 tbsp thyme 1 tsp salt 1 tsp pepper 2 tbsp cornstarch
Top: 500g tomatoes 1 tbsp olive oil fresh thyme salt and pepper to taste Method: Make your shortcrust pastry according to instructions, be it mine, a packet or your own. Roll out your pastry onto a lightly floured surface to about 7mm thickness, (I like to do this on a sheet of baking paper so there’s no sticking). Once your dough is rolled out, carefully place it into your tart tin and press the dough into the tin.
Trim any extra pastry along the edges. Blind bake the base for 10 minutes at 180 degrees celsius. (You can do this simply by placing a circle of baking paper over the dough and weighing it down with dry rice, this ensures the pastry doesn’t rise up in the centre.) After 15 minutes take the paper and rice off the tart.
Place the tart back in the oven uncovered for 10 minutes until the centre looks lightly baked. While your base cools, place all of your filling ingredients into a blender and blend until smooth. Pour your base into the pastry case and top with the tomatoes, (I would recommend using cherry tomatoes). Top with a drizzle of olive oil, salt, pepper and thyme. Place into the oven and bake for 30 minutes or until your tomatoes have softened.
Serve with a lovely salad and enjoy! x