Sweet and tangy end of garden tomatoes baked in a cashew cream filling with a hint of lemon and topped basil and served up in a corn masa crust.
Author: Portlandia Pie Lady
Ingredients
Filling
1cupunsalted cashews (soaked in water for 2 hours)
1/4cupwater
1/2cupgarbanzo beans, drained (about 1/2 can)
1/4cupparmesan cheese (or nutritional yeast for vegan)
Zestofone lemon
Juice of one lemon
5 to 6freshbasil leaves (or 1 tablespoon pesto)
1teaspoongarlic powder
1smalltomato, cut into quarters
1teaspoonsalt
Topping
3 to 4tomatoessliced into 1/4-inch slices, cut cherry tomatoes in half, any variety
1tablespoonolive oil
Freshcrackedpepper and salt
Freshbasil leaves(optional)
Corn Masa Crust
2tablespoonscorn meal
1/2cupmasa harina
1/2cupflour (or gluten free flour mix)
1/4teaspoonsalt
1/8teaspoon baking powder
1/4teaspoonsugar
1/3cupbutter (or vegetable shortening)
1/2cup frozen corn, thawed
1/3cupcold water
Instructions
Corn Masa Crust
Preheat oven to 350 degrees.
In a large bowl, mix dry ingredients to blend. Cut in butter (or shortening) until crumbly.
In blender or food processor pulse corn and water together for a few seconds, and stir into crumbled mixture. It will come together quickly into an easily pliable ball, do not kneed.
With extra masa or flour, dust the counter/rolling surface and roll dough out to just under 10 inches, place in 10- tart baking dish and press out to fill in edges, keeping the dough fairly uniform in thickness.
Bake for 15 minutes, remove from oven and set aside for filling.
Filling and Tart Construction
Puree all ingredients for filling in a food processor or blender until creamy, about 3 to 5 minutes.
Spread filling onto pre-baked crust, placed sliced tomatoes on top, pressing slightly into filling. Drizzle olive oil and sprinkle on salt and pepper.
Bake 35 minutes at 350. Add remaining fresh basil, cool for about 10 minutes, best served warm.
Notes
Vegan and Gluten Free options, as noted in recipe: substitute vegetable shortening for butter in crust, nutritional yeast for parmesan cheese, and gluten free flour mix for flour in crust.