Sun-dried Tomato & Olive Tartlets

To prepare the crust, add the walnuts and tomatoes to a food processor and pulse to form a chunky crumb.

Add the coconut oil to a small pan over a low/medium heat until melted, then remove from the heat.

Add the walnut mixture, ground almonds, flaxseed, nutritional yeast, oregano, salt and pepper and stir into the melted oil, forming a dough.

Line a small shallow tray or dish with silicone-free baking paper.

Divide the dough into 8 even portions and roll into balls. Arrange across the lined tray.

Press your thumb into the centre of each dough ball, pushing the sides outwards and pinching the edges to form a mini tart shape.

Transfer to the fridge to set and firm for 20 minutes whilst you prepare the filling.

Add all the filling ingredients to a food processor and blend to form a thick paste.

Add the pine nuts to a dry frying pan over a low/medium heat and toast for a minute or two until lightly golden all over.

Remove the chilled pastry cases from the fridge and spoon a heaped teaspoon of the tomato and olive paste into each one.

Scatter the tartlets with the toasted pine nuts and fresh basil to serve.