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I have a slight obsession with tomatoes…
When I was a kid I used to sneak off to the top of the garden where our green house was and would stand there and pick and eat all the ruby red and perfectly ripe tomatoes, and when my mum asked where all the tomatoes had gone I would deny all knowledge, even with a t shirt covered in tomato juice and seeds….
Even though this recipe would be perfectly fine with any type of tomato, I encourage you to try and find some Heritage or Heirloom tomatoes, not only are the colours amazing but they all have slightly differing tastes to them, some more sweet and some more savoury, and their mixture of flavours blend so well together.
So before the very quick British Summer is over, go find some colourful tomatoes and get baking!
This is perfect as a light lunch with a side salad, taken along to a picnic or for a light summers night dinner.
You only need a few store cupboard ingredients to make this tart plus a punnet of those gorgeous tomatoes.
Not into tomatoes so much? Feel free to swap them out for other vegetables. Mushrooms, asparagus, courgette would work great.
The leftovers can be kept in an airtight container in the fridge up to 2 days. (IF it lasts that long! ????) I haven’t tried to freeze it yet so I‘m not sure if this will alter the consistency.
PREP TIME: 15 minutes
COOK TIME: 40 minutes
SERVES: 6-8 (depending on size of slices)
BAKING & SPICES:
To make the filling;
*Soak the cashews for an hour before hand. If you don’t have time use the quick soak method:
Quick soak method: soak cashews in boiling water for minimum of 15-20 mins, drain thoroughly before using.