This Vegan Tomato Tart is made with an herby walnut and pine nut crust, filled with a rich walnut cream and topped with a gorgeous array of cherry tomatoes.
Press the crust into a 9 inch tart pan or two 6 inch tart pans and bake at 250 degrees for about 1 hour or until firm to the touch. Remove from oven and cool completely.
Combine all filling ingredients in a food processor and blend until a smooth, creamy consistency is reached. Add 1 tablespoon of additional water at a time if needed and pulse to reach desired consistency.
To assemble, spread filling into cooled crust and arrange tomatoes on top. Garnish with basil and refrigerate for at least 1 hour to allow tart to set.