Cashew Béchamel Tart With Corn Pastry

This savoury tart is one of my lunchtime favourites. It has a creamy, smooth filling, crisp pastry and is perfect topped with fresh salad. A version of this recipe appeared in Mind Food and I often return to it with different nut and seed creams. You can replace the cashews with sunflower seeds for a more earthy flavour, make a green filling with pumpkin seeds and spinach folded through the mixture, or pine nuts for a richer flavour.