The perfect vegan light lunch or main course. You will need to make the almond cheese the day before you want to finish the tart
For the crust
Pulse the walnuts and pumpkin seeds into almost powder in a food processor, then add the rest of the ingredients and process until it sticks together
Press into a tart mould and refrigerate to set.
For the cheese
Place the blanched almonds in a food processor or high speed blender together with the lemon juice, olive oil, salt and water, blend until smooth (around 5 minutes).
Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or strong to tie the top. Give the bundle a few gentle squeezes to remove the liquid. Leave the bundle in the colander and place over a bowl to catch any liquid that might drain.
Refrigerate for at least 12 hours then discard any liquid that has drained out.
Carefully peel the cheesecloth off the almond cheese. The consistency should feel like a cookie dough.
For the green hummus
Place all ingredients in a food processor and blend until smooth and thick.
To make the tart:
Spread the almond cheese over the crust and then top with the green hummus.
Refrigerate for at least 30 minutes. Serve topped with sun-dried tomatoes, sprouts, salad leaves and maybe some spiralised courgettes.