Cherry Tomato Tart With Almond ‘Ricotta’ + Pesto

Add the almonds to a bowl, cover with hot water from a kettle and set aside to soak while you prepare the tart.

Remove the pastry from the fridge and leave at room temperature.

In a large bowl, toss the cherry tomatoes with the rosemary, balsamic vinegar, a drizzle of olive oil, and pinches of salt and pepper.

Preheat the oven to 180°C fan / 200°C / 400°F.

Unroll the pastry onto a large baking tray (trim the baking paper to fit, if needed). Score a 2.5cm (1”) border around the edges with a sharp knife, without cutting all the way through.

If using apricot jam, gently melt it in a small saucepan and brush around the pastry border. Spread the mango chutney evenly inside the border.

Arrange the tomatoes cut-side up within the border. Bake for 25 minutes, or until the pastry is golden and the tomatoes have softened.

Meanwhile, make the pesto by crushing the basil, pine nuts, lemon juice, nutritional yeast, a drizzle of olive oil and pinches of salt and pepper in a pestle and mortar until combined. Alternatively add the ingredients to a food processor and pulse into a pesto.

Drain the soaked almonds and transfer them to a blender with the soya milk and nutritional yeast. Blend until smooth and thick, adding a splash of water if needed.

Once the tart is baked, dollop spoonfuls of almond ricotta and pesto over the top. Finish with cracked black pepper, slice into 6 squares and serve.