• Preheat oven to 375°F (190°C) and lightly grease a tart pan

For the Crust

• Mix all of the dry in a large mixing bowl and add the butter. With a paddle attachment, beat at a low speed until it looks like coarse meal. Add the water 1 tablespoon at a time until the dough is sticky and pliable. You may or may not need all of the water.
• On a floured surface, knead the dough into a round disc and roll it into a circle, then press into the tart pan until the dough is evenly distributed. If the dough cracks or separates, press it together.
• Bake the dough for approximately 15 minutes, or until it feels firm to the touch. Let cool for 10 minutes.

For the Cashew Cheese

• Cover the cashews in water in a small sauce pan and bring to a boil. Boil for 15 minutes or until the cashews are puffy and soft. Drain the water from the cashews and place in a high powered blender with the rest of the ingredients and blend until the mixture is smooth and thick, like a cheese spread. If it’s too thick, add a teaspoon of water at a time until it looks like a thick cheese spread.

For the Filling

• Heat a large skillet on medium-high heat. When the pan is hot, add the olive oil and spread it evenly throughout the pan, then add the onions and stir. Cook for approximately 5 minutes, or until they become translucent. Add the garlic, rosemary, and salt and pepper and cook for 2 minutes. Add the spinach and stir until it begins to wilt. Remove from the heat and set aside.
• Spread the cheese evenly over the crust, then the onion and spinach mixture. Place the sliced tomatoes in a circular pattern, layering as you go. Bake for approximately 45 minutes, or until the tomatoes begin to shrivel and brown on the edges.
• Enjoy!