Raw Tomato, Caramelised Onion Tart

Recipe Makes 2 large tarts

CRUST
1 CUP ALMONDS (IDEALLY SOAKED)
1 CUP WALNUTS (IDEALLY SOAKED)
1/2 CUP FLAX SEEDS
1 TEA SPOON SALT
2-3 TABLE SPOONS OF WATER
1 TABLE SPOON TAMARI
2 TABLE SPOON NUTRITIONAL YEAST

Mix all the crust ingredients together in a food processor until smooth, add more water if needed. Press the dough into a tart shell. Distribute the dough evenly against the sides and bottom of the shell. Place the tart in the dehydrator for 4-5 hours. 

FILLING
2 CUPS CASHEW (SOAKED)
1/4 CUP WATER
1 CLOVE OF GARLIC
JUICE OF 1 LEMON
1 TABLE SPOON UNPASTEURIZED MISO
1/4 TEA SPOON SALT
1/2 TEA SPOON PEPPER
1/4 CUP COCONUT CREAM

In high speed blender combine all filling ingredients together and blend till creamy.

Gently remove the shell from the mold. 
Pour the filling onto the crust and spread it evenly.
Arrange the tomatoes on top. 
In a small bowl put 1/4 cup of tamari, 1 table spoon olive oil and mix together. Soak the onion rings in it for 10 minutes and after that spread them on your tart. 
Dehydrate for another 8-10 hours until completely dry and crispy.

Nice served when warm and with a chutney.

Enjoy!