Cherry Tomato and Pesto Tart
[Vegan]

To Make the Crust:

1. In a baking sheet lined with parchment paper roast for 8 minutes sesame seeds and rolled oats. Allow to cool. In a food processor place oats, sesame seeds, salt, pepper, rosemary, baking powder, and flour.
2. Pulse until finely ground. In a bowl combine oil with the non-dairy milk. Mix in the dry ingredients and form a dough. Allow to sit for 10 minutes.
3. Roll out the dough on a surface dusted with flour and transfer the crust to a tart pan. Cover with foil and refrigerate to make the filling.

To Make the Tart:

1. In a blender place peppers, walnuts, garlic, 2 tablespoons olive oil, herbs, salt, and pepper. Pulse until creamy. Transfer pesto in a bowl and combine it with mashed potato. Spread the pesto mixture on the crust.
2. Lay down zucchini slices and then the cherry tomatoes. Brush them with olive oil and season with salt and pepper. Bake in preheated oven at 355°F for 45 minutes. Allow to cool before serving.