Cherry Tomato Tart

I've got tomatoes from the garden in abundance right now, so I made this savory tart, created by Matthew Kenney.  The crust is pine nuts, the cheese filling is cashew and basil. The cherry tomatoes are the colorful garnish along with basil. Simple, beautiful, satisfying and delicious. This made one medium size tart that was perfect for two to three people.

Tart Shell:
1 c. pine nuts processed to crumbs
1/4 c. almonds processed to flour
1/2 t. nutritional yeast
1/4 t. salt
1 T. olive oil
2 T. water

Place ingredients in a medium bowl and combine using your hands. Press into a round shape, bringing the sides up to make a tart shell. Alternatively, use a tart mold to shape the dough. Dehydrate about ten to twelve hours.

Cashew Cheese Filling:
1 1/2 c. cashews soaked for two hours and then strained
1/2 c. filtered water
3/4 c. fresh lemon juice
2 t. nutritional yeast
1/4 c. fresh basil

Blend all ingredients in a high-speed blender. Refrigerate until crust is ready.

Tomatoes:
1 pint cherry tomatoes cut in half
3 T. olive oil
pinch of sea salt

Toss tomatoes with oil and salt about thirty minutes before serving.

Assembly:

Fill tart shell with cashew cheese. Top with the marinated cherry tomatoes with cut sides facing up.  Garnish with a sprigs of  fresh basil.