This Gorgeous little, vegan tart recipe comes from the folks at Nutty Bay. Our favourite Byron Bay cashew cheese. 

Perfect for a super easy Springtime brunch!

Ingredients:

Base:

• 2 cups organic flour
• pinch salt
• 2 tbls nutty bay cultured butter
• 1 1/2 cups water

Filling:

• 200g of nutty bay cashew cheese flavour of choice
• 100g organic potato flour
• 40g of pine nuts
• 1/4 cup kalamata olives chopped
• 1/2 organic capsicum chopped
• 1/2 zucchini chopped
• 1/4 cup sundried tomatoes

Method:

Preheat oven to 180°

Combine all base ingredients until doughy. Roll out to fit a shallow tray. Lightly bake for 5 mins. Combine all filling ingredients and spoon mixture into base. Bake for 20 mins. Serve warm with fresh herbs.

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