.The Most Fabulous CARAMELIZED TOMATO TART WITH FRESH MOZZARELLA (or Vegan Sun Cheese) and torn basil leaves

3 day ferment in sunlight of ground raw sunflower seeds, garlic, nutritional yeast and rujuvelak (fermented rye berry water) then it is strained through a coffee filter for 4hours the result is a tangy, almost cream cheese like cheese substitute perfect for anyone lactose intolerant like me.
It can be dehydrated and turned into a Parmesan like cheese, but I prefer mine spreadable.

I am making this wonderful tart on Thursday , for the vegetarians it will have fresh Mozzarella cheese, for  those lactose intolerant like me it will have the sun cheese.

The prep for this is going to be the whole wheat, flax seed pastry made with butter and shortening.

Then this will be topped with, grated Cheddar & Jack cheeses,  roasted tomatoes (slice ripe Plum tomatoes in half, scoop out the seeds, and pour in some balsamic vinegar, grape seed oil and Italian dried herbs. roast for  about 30 mins in a 400f oven.) and topped with the fresh cheese ( which ever is being used).
This will be baked at the client's home in a 350f oven for 45 mins, and topped with torn fresh basil leaves just before serving.

This is a wonderful dish and should only be made with very ripe and seasonal tomatoes...plum tomatoes have more flesh when the seeds are removed.
You may use other types of tomatoes ( heirloom, beefsteak & etc.) and using a melon baller just remove the core and some of the seeds, then proceed as for the recipe.

I would say that this could be made for a special occasion dinner but as it is best in summer and can be so economical it is good to treat yourself and loved ones whenever possible.
The Fresh Mozzarella makes all the difference too, if you cannot find Mozzarella, then any good melting cheese is OK..just don't cover it like a pizza, the stars here are the tomatoes.