Preheat your oven to 350 degrees farenheit.

Cut a piece of parchment paper to fit a standard baking sheet.

In the food processor, grind your cashews, flour, and salt as finely as you can.

Slowly drizzle water one tablespoon at a time into the ground mixture while PULSING the food processor until you have a soft, crumbly mixture that can be nicely pressed into a dough.

Shape your pie dough by rolling it into a circle with a diameter the width of your parchment paper.

Fill dough with thinly sliced tomatoes, making 1-2 layers. Leave the outer edge (about 1 1/2-inches) free of tomato.

Fold the edges over the tomatoes to create the shape of your galette. It's okay if the shape is a little irregular, as that adds to the artisan look.

Season to taste with salt and pepper.

Bake at 325 degrees for 20-30 minutes until the crust is beginning to brown and the tomatoes are starting to shrivel and brown.