Cheezy Tomato Tart

You will need:

• 1 1/2 cups all purpose flour
• 1 tsp sea salt
• 2 tsp dried rosemary
• 1/2 cup olive oil
• 2 tbsp unsweetened plant milk
• 2 cups raw cashews, soaked
• 1/2 cup water, plus more for blending
• 1/4 cup nutritional yeast
• 1 1/2 tbsp lemon juice
• 1 tbsp vinegar
• salt and pepper, to taste
• 1 cup tomatoes, sliced

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large mixing bowl, combine flour, salt and rosemary.
3. In a separate bowl, whisk together olive oil and plant milk.
4. Create a well in the center of the dry mixture and pour the olive oil mixture. Use a fork to gently form the dough.
5. Pat the dough into a greased 11-inch tart pan. Bake at 400 degrees for 30 minutes.
6. In the meantime, prepare the cheese. To a high-speed blender add soaked cashews, water, nutritional yeast, lemon juice, vinegar and salt. Blend until thick and creamy. You may need to scrape the inside of the blender a few times to make this happen.
7. Pour cashew cheese into baked tart crust. Place tomato slices on top and drizzle with olive oil and a dash of cracked pepper.
8. Bake at 375 degrees for 30 minutes.
9. Allow to cool before cutting and serving.