Olive and Artichoke Tart

Ingredients:

9 inch pie crust or puff pastry
2/3 cup water
3/4 cup cashews, soaked
1-1/2 cup cannellini beans
1 tablespoon mustard seed
juice of 1 lemon
2 cloves garlic
3 tablespoons nutritional yeast
2 tablespoons arrowroot powder or egg replacer
1 teaspoon oregano
2 teaspoons thyme
1-1/2 teaspoons basil
salt and black pepper, to taste
1-1/2 cup artichoke hearts
1/2 cup kalamata olives, pitted
3/4 cup peas

Press the pastry into the pie or tart pan and set aside.

In a blender, combine water, cashew, beans, mustard, lemon, garlic, yeast, arrowroot, and the herbs. Puree until the mixture is smooth.

Spread half the bean mixture into the pan and sprinkle with about 2/3 of the artichokes, olives, and peas. Spread remaining bean mixture over it and then the remaining veggies.

Bake for 40 minutes at 400. Allow to set for 10 minutes before cutting.