The heatwave has blessed us with an abundance of sweet juicy tomatoes this year and in this tart they stand on their own in full glory alongside some seasonal spinach. The base for this tart is gluten and dairy free as it is made with nuts and seeds. I have adapted this recipe from the 'Honestly Healthy for Life' cookbook to make it low in fodmaps and gut friendly, so suitable for those working with any I.B.S related digestive complaints. Crust: 200g ground almonds 2 sprigs