Preheat the oven to 225 degrees Celsius (430 degrees Fahrenheit)
Slice into each of the cherry tomatoes and squeeze gently to remove the liquid and seeds
Toss the cherry tomatoes in olive oil, sprinkle with salt and lay out evenly on a baking sheet.
Bake for approximately 20 minutes, flipping if they begin to brown. They should be tender but not completely crisp. Allow to cool
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
In an electric mixer combine the ingredients for the tart shell and blend until a ball is formed.
Place the dough between two pieces of parchment paper and roll out, you may need to use your fingers if holes form (try to make the dough as thin as possible). Using a knife or cookie cuter cut out circles slightly larger then the mini muffin cups.
Place each circle of dough in a muffin cup and make sure to press firmly down on the center so the dough moulds into the cup.
Put the muffin tray in the oven and bake for 10 minutes or until the tart shells begin to turn golden in colour. Once cooked remove from the oven and allow to cool
Place the soaked walnuts, almond milk and garlic in a food processor and blend until the nuts are completely smooth. Add in the nutritional yeast, salt and basil and pulse. You may need to add a touch more almond milk if the mixture is too thick and hard to blend.
Fill each tart shell with a spoonful of the walnut cream, sprinkle with chopped basil and then top with a roasted tomato. Season with salt and pepper before serving