Recipe of The Week: Italian Almond Tart

• 1 1/2 cups almond meal
• 1/4 tsp salt
• 1 tsp Italian seasoning (dried) or 1 TBSP fresh herbs (basil, oregano, parsley, thyme)
• 1/4 cup olive oil
• 1 TBSP water

Preheat oven to 350F.

In a large bowl, mix together the almond meal, salt, and Italian seasoning. In a medium bowl, combine the olive oil and water. Create a well in the almond meal mixture and pour in the wet ingredients. Slowly stir the wet ingredients into the almond flour mixture until  combined. Press the dough into a 9-inch tart pan.

Bake for 20 minutes, until golden brown. Remove from the oven and let cool on the counter for about 30 minutes.

For the Cheeze

• One 15-oz can of cannelini beans, drained and rinsed
• 1/2 cup raw cashews
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp granulated garlic

In the bowl of a food processor, combine all of the ingredients; process until smooth.  You may need to add a little water to help the mixture combine; start with 1/2 tablespoon at a time.

• One pint of cherry or grape tomatoes
• 1 TBSP olive oil

Toss the tomatoes with the olive oil and place on a sheet pan.  Roast in the oven for 20 minutes.

While the tomatoes are roasting, fill the cooled tart shell with the cashew-white bean cheeze.  Place in the 350F oven to warm for 10 minutes. Remove the tart from the oven and top with the slices of sauteed summer squash.  Once the tomatoes have finished roasting remove them from the oven; place the oven roasted tomatoes on top of the tart.  Garnish with a handful of greens, a drizzle of balsamic vinegar and a sprinkle of salt and pepper.

This is delicious warm, cold or room temperature.