Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
Add this to your vegan dinner party menu – it’s a summery tomato tarte tatin complete with a cashew cream you’ll want to add to everything.
145g (1 cup) raw cashews
800g tomato medley mix
3/4 cup fresh basil leaves, plus extra, to serve
1 tbsp fresh lemon juice
1-2 tsp nutritional yeast, to taste
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
8 small fresh thyme sprigs
1 sheet frozen reduced-fat vegan puff pastry, just thawed
Baby rocket, to serve (optional)
6 Method Steps
Step 1Place cashews in bowl. Cover with water. Leave overnight to soak.
Step 2Preheat oven to 150°C/130°C fan forced. Line a large baking tray with baking paper. Place tomatoes on tray. Spray with oil. Bake for 11 ⁄2 hours or until softened. Press lightly to remove excess juice.
Step 3Meanwhile, drain cashews. Place basil in blender. Process until finely chopped. Add cashews, lemon juice and 80ml (1 ⁄3 cup) water. Blend, occasionally scraping down side of jug, for 2-3 minutes or until thick and smooth. Add nutritional yeast. Season. Blend until combined.
Step 4Increase oven to 210°C/190°C fan forced. Lightly spray a 22cm (base measurement) ovenproof frying pan with oil. Add vinegar and maple syrup. Simmer over a high heat for 1-2 minutes or until the mixture thickens and coats base of the pan. Remove from heat.
Step 5Sprinkle thyme over syrup mixture. Carefully arrange tomatoes snugly over the top, leaving any juices on the tray. Place the pastry over top, tucking in edges as needed. Bake for 20-25 minutes or until pastry is golden. Set aside for 2-3 minutes to cool slightly.
Step 6Place a plate on top of pastry. Carefully invert. Sprinkle with extra basil. Drizzle over half the pesto cream. Serve with rocket, if using.
- Serve the remaining pesto cashew cream as a dip or dolloped on roast veg. Store in an airtight container in the fridge for up to 4 days.
All quantities above are averages