I really enjoyed the buckwheat pastry base on my desert so adapted the recipe a little to make a savoury version. i think i could work with it a bit more but again i collectively merged a few recipes, adding my own twists to make this raw vegan savoury tart.
I made the buckwheat pastry base first
I started by blending 1/3 of a cup of sunflower seeds so they were more of a flour like texture. I then added 1 cup buckwheat flour, 3 tablespoons of solid coconut oil, salt and pepper to taste. I think some sun dried tomatoes or herbs would be lovely but I didn't have any in. Blend in a food processor adding a little cold water at a time till you have dough like texture.
I then rolled out the dough adding extra buckwheat flower to stop it sticking to the board and rolling pin.
once done I pressed it into a tart tin and popped into the dehydrator till crispy.
I then made a cheese sauce by blending
1/2 cup pre soaked cashews
1/2 cup of pine nuts
1/2 cup nutritional yeast
Juice of one lemon
1 clove of garlic
2 tbs. apple cider vinegar
add filtered water till desired consistency
Once the tart was ready I added the cheese sauce then topped with cherry tomatoes, onion and herbs. I served it with an organic salad and sprouts.