Bit posh this one. 

This really is delicious. That creamy bechamel sets so nicely and just provides such a rich tasty contrast to the tomato and the salad.

Now, the pastry in the original one I made used gram flour and corn masa and although it was superb it was incredibly short. So short in fact I almost lost my sanity trying to roll it and get it in the tins. Think trying to work with sand in a gusty wind. You get me?

So as a service to you I'm not sharing how to make it as I care about YOU. Yes you. Give yourself a wee hug. Pretend it's me. Well done.

Go and buy some Jus-Roll or Aldi do a really good shortcrust...

I'm laying this recipe out a little differently below as well as there's a couple of stages. I recommend you make the tomato crisps in advance. They keep well.

Makes 6 individual tarts

Cashew Milk

200g Soaked and rinsed cashews

600ml water

Method

1. Blend the cashews and water together until really smooth and then pass through a cheese cloth to remove any bits. If you don't have a cheese cloth the a very fine sieve may work.

Cashew Bechamel and Tarts

1 pack of ready rolled shortcrust pastry

500ml Cashew milk

60g Chickpea flour

30ml Olive oil

25g Dijon Mustard

1 tbsp Nutritional yeast

½ tsp Salt

Method

1. Line 6 4 inch individual tart tins with pastry. (or one larger tin) and blind bake as per packet instructions (or until nice and golden).

2. Heat the oil in a medium saucepan, then add the chickpea flour and whisk until combined. 

3. Take the pan off the heat and gradually add the fresh cashew milk; the mixture should quickly thicken. Cook, whisking constantly, for ten minutes before adding the mustard, nutritional yeast and salt.

4. Pour into the base, making sure the filling is even and smooth. Then allow to chill.

Tomato Crisps

1 Large tomato

Method

1. If you have a dehydrator (I used my Instand Pot); Cut the tomato into thin rounds and place onto your dehydrator tray. Dehydrate overnight at 60°C until crisp.

2. Cool and store in an airtight container.

Tomato Salad and Dressing

1 ½ cup Olive oil

10 Cherry tomatoes, cut in half

One clove Garlic, whole

½ tsp Salt

½ tsp Smoked paprika

¼ tsp Chilli flakes

1 cup Mixed salad leaves

¼ cup pumpkin seeds, chopped

2 tbsp Chopped herbs like chives, parsley or lemon thyme

Freshly cracked pepper and extra Maldon salt

Method

1. Preheat your oven to 160°C and add the tomatoes and garlic drizzled with half the olive oil and salt. Roast for 40 mins until nicely roasted.

2. Remove from the oven and cool slightly and then add the tomatoes (with their tomatoey oil) to the blender with what remains of the first set of ingredients. 

Blend thoroughly until the mixture goes bright red and there are no pieces.

3. Pass through a sieve.

4. Dress the second set of ingredients with a couple of tbsp of the dressing.

5. Once the tart is ready, serve on a plate garnished with salad and a splash of extra dressing.

Boom! And that's you! Spoon drop. Your guests will be blown away thinking that was way more complex than it was. Don't tell them the pastry is shop bought though - tell them it's the one I made.