Instructions for the tart dough

• Place flour and salt in a food processor and blitz for 10 seconds
• Add oil and butter, and blitz until mixture starts to resemble thick breadcrumbs
• With the motor running, slowly add water until mixture forms a ball and comes together (up to 80ml)
• Tip dough onto baking paper, wrap and place in the fridge to rest for 1 hour

Instructions for the filling

• In a food processor, blitz together nuts and yeast until the mixture resembles breadcrumbs. Set aside
• Heat oil in a medium sized saucepan over a medium heat for 30 seconds
• Add garlic, chili, herbs and mushrooms, and stir regularly until mushrooms are dry and there is no remaining liquid in the pan. Set aside

Instructions to assemble and bake

• Preheat oven to approximately 200 degrees Celsius
• Remove dough from the fridge and roll into a large circle on a piece of baking paper
• Place tomatoes and mushroom mixture onto the dough, leaving a border all the way around
• Slightly roll up the dough border and press down to secure
• Sprinkle with nutritional yeast mixture place the baking paper holding the dough onto the prepared tray
• Bake in the oven for approximately 1 hour or until dough is cooked through
• Serve hot or store in the fridge until ready to enjoy