Heirloom Tomato Tart with Basil Cashew Cream
[Vegan]

How to Make the Gluten-Free Crust:

1. Make the dough- Place the flour, butter, sugar, baking powder, salt, and turmeric in the bowl of a food processor fit with the metal “S” blade. Pulse to break up the butter into little pieces and mix the dry ingredients.
2. Sprinkle in the egg replacer and then 2 tablespoons of water. Pulse a few more times to work the liquid into the flour.
3. Sprinkle 2 more tablespoons of water over the dough and pulse until it looks crumbly. Then add 1 more tablespoon of water, and pulse until a dough forms.
4. Roll out the dough- lay a piece of plastic wrap on your work surface and lightly sprinkle it with (gluten-free) flour. Form the dough into a disk shape and place it on the plastic. Sprinkle the dough with flour and place another piece of plastic wrap on top.
5. Using a straight rolling pin, carefully roll out the dough to be 1 1/2 - 2” larger than your tart pan. If little cracks form, forge ahead and press them back together. *This dough will be thicker than standard pie dough*.
6. Transfer the dough to your pan- Lay the pin in the middle of the dough and, using the bottom piece of plastic as a handle, fold the dough over the pin. Carefully remove the bottom piece of plastic.
7. Lift the dough halfway across your tart pan, using the top piece of plastic and your hand for Support. Use the pin to unfold the dough over the pan. Ease the dough into the pan and use your fingers on top of the plastic to gently form it into the edges.
8. Trim off the extra dough- with a knife or scissors, using the excess dough to mend any broken edges or cracks.

How to Make the Basil Cashew Cream:

1. Hot soak your cashews. Do this before you begin making the pie crust so that they will be soft enough to blend when you’re ready to make the cashew cream. Tumble your cashews into a small heat-proof bowl and pour boiling water over them. Cover and let soak for at least 20 minutes. They need to be very soft to blend up completely free of lumps. You can also soak them overnight in the fridge.
2. Rinse the soaked cashews- and plop them in a blender cup with all the other ingredients.
3. Blend until completely smooth, with no cashew lumps remaining. This takes 90 seconds in a Nutribullet but may take longer depending on what type of blender you’re using. Stop and scrape the sides of the blender as you go, if needed, to make sure all the cashew lumps are incorporated into the cream.
4. How to assemble and bake the Heirloom Tomato Tart
5. Pre-heat your oven- to 400° F / 204° C / gas mark 6
6. Scoop the basil cashew cream into prepared tart pan, smoothing it to the edges.
7. Lay the tomatoes in a spiral around the pan overlapping them as you go. Start at the edge and work your way to the center. Use different colored tomatoes to make a pretty pattern.
8. Drizzle with olive oil and lightly sprinkle kosher salt and a few twists of black pepper.
9. Bake at 400° F / 204° C for 40-50 minutes until the crust looks crispy and the tomatoes are soft, wilted, and slightly golden at the edges.
10. Let cool to a reasonable temperature before slicing. Serve sprinkled with fresh basil, a drizzle of olive oil, and a few twists of black pepper.