Lightly oil the insides of a mini tart pan or muffin pan.
Make the Crust:
Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about 1/4” to 1/8” thick. Use a round cookie cutter, a round glass, or a ring mold that’s approximately the size you’ll need for your pan to cut the dough into 12 circles. I used a 3” ring mold.
Gently pick up each piece of the dough and place in the pan compartments. Press into all of the corners and trim away any excess. Set aside until ready to fill.
Make the Ricotta:
Process all ingredients except the basil in a food processor until fluffy and ricotta-like. This could take up to 5 minutes. You may need to stop the food processer and scrape down the sides with a spatula once or twice. Add the basil and give it a few pulses, until it’s chopped a little and mixed in.
Make the Spinach Pesto:
Process the spinach, basil, cashews, garlic, nutritional yeast, lemon juice, and sea salt in a food processor until finely chopped. With the processor running, add the olive oil and continue processing until thoroughly combined.
Make the Mini Tarts:
Fill each crust with cashew ricotta and then top with a tomato slice. Bake for 15 to 20 minutes, until the crusts look golden brown.
Remove from the oven and let cook for a few minutes.
Top with a dollop of the pesto and a few basil leaves.