CRUST: 3 cups walnuts, 1 tablespoon nutritional yeast, 2 tablespoons olive oil, 1/4 teaspoon salt
3 cups walnuts, soaked overnight
2 tablespoons lemon juice
1 tablespoon olive oil
1 cup cherry tomatoes
1 tablespoon nutritional yeast
Few leaves fresh basil
Start with the crust. Place the walnuts in the food processor and blend for about 10 seconds, then add the remaining ingredients.
Press the crust into the tart pan, and dehydrate overnight, or bake at 200 degrees for 30-40 minutes, or until firm to the touch.
To make the filling, combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor.
Cut your tomatoes in half, then warm them in the dehydrator, or bake at 200 degrees for 20 minutes, just until softened.
Now, just assemble. Spread filling over the crust, add your tomatoes on top, and garnish with a little basil.
Refrigerate the tart for at least 30 minutes to allow it to set up.