French Tomato Tart
This magnificent dish can be served hot, warm or cold, for breakfast, brunch, lunch or dinner. It’s perfect for a shared table, a picnic or a light meal served al fresco with a fresh salad and a glass of chilled rosé. Oh là là, take me there! Prep 20 minutes, cooking 35 minutes, serves 4-6
Herby cheese spread
1 cup raw cashews (or use tofu; see tips)
¼ cup water
2 tbsp coconut oil, melted
3 tbsp nutritional yeast
1 tbsp lemon juice
2 cloves garlic, crushed
2 tsp Dijon mustard
1 tsp dried dill (or 1 tbsp chopped fresh)
½ tsp salt
¼ tsp finely ground black or white pepper
3 tbsp finely chopped fresh parsley and chives
1 tbsp finely chopped fresh sage and thyme (or ½ tsp each dried; optional), plus extra to serve
Tart
1kg ripe juicy tomatoes
¼ cup extra virgin olive oil
250g shallots, peeled and halved
big pinch salt
big pinch sugar
350g dairy-free puff pastry
¼ cup canned chickpea liquid (aquafaba), for brushing
To make it gluten-free
Use a GF pastry and mustard.
Place the cashews for the cheese spread in a heatproof bowl or jug and cover with just-boiled water. Leave to soak for 20 minutes or so, then rinse.
Slice the tomatoes about 5mm thick and lay on a couple of layers of paper towel. Sprinkle with salt and press a few more paper towels on top. Leave for 10 minutes.
Place the oil in a medium-sized saucepan over a medium-low
