Start by making the dough for the base. Mix together the flour, sugar, and salt. Use your fingers or a pastry blender to mix in the cold vegan butter. Once the butter has broken down into pieces smaller than a pea and the mixture looks crumbly, you’ll start to add your ice water. Start with 40g (about 3 tbsp). If it still looks a bit dry, add a splash or two more so that you can bring the dough together in a ball. Pat the dough into a round disc that is about an inch thick, then cover it and allow it to chill in the fridge for 30 minutes. 

While the dough chills, pre-heat your oven to 425F degrees. Make the pesto next. Add the toasted cashews, a pinch of salt, the nutritional yeast, and the garlic powder to a blender or food processor. Pulse several times to chop the cashews into smaller pieces. Add the basil, lemon juice, maple syrup, and olive oil then pulse several times until you achieve a thick pesto. Set the pesto aside then cut your tomatoes and mozzarella into roughly 1/4-inch thick slices.

After the dough has chilled 30 minutes, remove the dough from the fridge. Place a sheet of parchment paper on your work surface and lightly dust it with flour. Place the dough in the center of the floured parchment, then lightly dust it with flour. Roll the dough into a round that is roughly 8-9 inches in diameter. Carefully transfer the parchment with the rolled out dough onto a baking sheet. Bake the dough for 15-18 minutes in your pre-heated oven until it is golden around the edges and completely baked through. Cool the baked crust completely before proceeding with the recipe.

Before serving, spread a generous amount of the basil pesto on the baked and cooled crust. I didn’t use all of mine so use your judgement! Layer the tomato slices and mozzarella on top of the pesto. Garnish with flaky sea salt and basil leaves then serve! 

This tart is best enjoyed the day it’s made. Makes 4-6 side servings.