Roast cherry tomato and cashew tart – gluten free, grain free, dairy free, clean, vegetarian, vegan and Paleo friendly.
Only 8 days till Summer! Isn’t that exciting? I’ve just come back from a dip in the ocean and I feel alive. It’s a beautiful day in Sydney and I’m ready for whatever the day brings.
Speaking of Summer, I have a lovely, light savoury Summer tart for you to try. It’s rustic and each element can be made in advance and then put together when ready. You can eat it at room temperature or chilled and it would go beautifully with a crisp garden salad with balsamic dressing.
The creamy part of the filling is made up of soaked raw cashews blitzed with some lemon and salt. It gives the tart a kind of “creamed cheese” component. The crust is also made of raw cashews which are baked to bring out their flavour and make the tart shell light and crisp.
I love cooking with cashews. They’re a versatile ingredient and go well in sweet and savoury dishes You can turn them into milk, creamy sauces or a cheesecake filling (recipes for cashew milk and dairy free cheesecake coming soon!
I’ve used a loose base tart pan as you will need to be able to lift the delicate crust out with minimum fuss. Once lifted out, make sure you place it on the plate you will be serving it on prior to filling it.
Now for an overview on how to create this tart
Why this is so good for you
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increases immunity and reduce the risk of stroke.
Basil helps relieve rheumatoid arthritis and inflammatory bowel conditions, promotes cardiovascular health, brain health and liver health.
Olives reduce the risk of heart disease, reduce the risk of colon, breast and skin cancer, control blood pressure, reduce the effect of Alzheimers disease, help prevent blood clots, protect against anaemia, enhance fertility, improve the appearance of wrinkles and reduce the risk of stomach ulcers.
Pine nuts prevent blood clots, a good for the heart, to maintain hormone health, strength and conditioning connective tissues, and build strong teeth and bones.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Himalayan salt salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Love, Tash x
- 500 grams (2 punnets) cherry tomatoes
- Drizzle of olive oil
- Pinch of fine pink Himalayan salt
- A few grinds of cracked black pepper
- 2 garlic cloves, crushed
- 1/4 teaspoon dried oregano
- 1/4 cup sliced Kalamata olives
- 2 tablespoons finely chopped red onion
- 2 - 3 tablespoons sliced basil leaves plus extra leaves for garnish
- 2 tablespoon pine nuts, pan toasted
- 1 cup raw (natural) cashews, soaked overnight or for 20 minutes in hot water
- 1 tablespoon lemon juice
- 1/2 teaspoon pink Himalayan salt
- 2 tablespoons water
- 2 cups raw (natural) cashews
- 1 tablespoon olive oil
- 1/2 teaspoon fine pink Himalayan salt
- 1 - 2 tablespoons water
- Preheat oven to 180 degrees C. Place tomatoes in a rectangular baking tray. Drizzle with olive oil and mix through the salt, pepper, garlic and dried oregano.
- Bake for 30 minutes or until tomatoes are soft and have shriveled a little. Cool. Reserve the leftover juice for serving.
- Place all ingredients in a food processor or high speed blender along with 2 tablespoons of water and blitz till smooth and creamy.
- Place cashews in a food processor and blitz till it turns to a flour. Don't over blitz, as you still want some larger pieces.
- Add the olive oil, salt and 1 tablespoon of water and blitz till combined. Add another tablespoon water if needed.
- Transfer mixture to a loose base 9" (23 cm) tart pan (3.5 cm deep) and spread out until it reaches the sides.
- Place in 180 degree C oven and bake for 20 - 30 minutes or until crust is golden brown. Allow to cool completely and then remove VERY carefully from tin and place on plate.
- Spoon the cashew mixture inside the tart shell and smooth out with back of spoon.
- Add the olives, then onion and basil.
- Arrange tomatoes over the top and sprinkle over the pine nuts. Garnish with basil leaves.
- Serve with a drizzle of the reserved tomato juice.