Almond Crust:
1 1/4 cup almonds
1/4 cup ground flaxseed
1/2 teaspoon dried basil
1/8 teaspoon fine sea salt, plus more to taste
1 tablespoon coconut oil, melted
2 tablespoons water

Sunflower Seed Cheese:
1 cup hulled sunflower seeds, soaked 8 hours
1 clove garlic
2 tablespoons freshly squeezed lemon juice
1 tablespoon cider vinegar
6 large basil leaves
1/8 teaspoon onion powder
Sea salt and freshly ground pepper to taste

Topping:
Mixture of colourful tomatoes, sliced 1/4 to 1/2-inch thick
Small handful fresh basil, finely chopped
Sea salt and freshly ground pepper

To make the crust, put the almonds, flaxseed, basil, and salt in a food processor. Process until the almonds are finely ground. Drizzle in the coconut oil. Pulse about 6 times to mix. Add the water, a tablespoon at a time, pulsing just until the mixture begins to stick together. Scrape the mixture into a 9-inch tart pan with a removable bottom, pressing firmly into the bottom and up the sides. Transfer to the refrigerator.

To make the sunflower seed cheese, drain the sunflower seeds and put them in the food processor with the remaining ingredients, scraping down the sides as necessary (add a few splashed of water, if needed). Test for seasonings, adding additional salt, pepper, or lemon zest if desired. Spread the mixture onto the crust. Top with the tomatoes, basil, salt, and pepper. Refrigerate for at least 1 hour before serving.