Raw Food Rehab

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Tomato Tart

Tomato Tart
Serves 2 -4
courtesy of Esther F. Gorden

Tart Components:
Lemon Herb Cheese (see below)
Pint Cherry tomatoes, halved
Drizzle cold pressed organic extra virgin olive oil
Drizzle honey or raw agave nectar
Pinch sea salt
Garnish: chopped fresh herbs (parsley, basil, oregano or dill; or a mix)

For the crust:
11⁄2 cups ground almond flour
1⁄4 cup, scant, ground golden flax meal
Zest of 1 small lemon
1⁄2 teaspoon dried dill
1⁄4 teaspoon onion powder
1⁄2 teaspoon sea salt
2-3 tablespoons water
2 – 41⁄2 inch diameter removable bottom tart pans

For the Lemon Herb Cheese:
2 cups cashews or macadamia nuts, soaked for 2 hours, rinsed and drained
2 teaspoons sweet white miso
1 tablespoon lemon juice
1⁄2 teaspoon grated lemon zest
1 generous tablespoon finely chopped mixed fresh herbs (mint, oregano, dill)
3⁄4-1 teaspoon sea salt

In a high-speed blender, add macadamia nuts, miso, lemon juice, salt and 3⁄4 -1 cup ice water, as needed to blend. The mixture should be smooth and thick. Hand stir in the herbs and lemon zest, adjust salt. Transfer to a bowl; let rest in the refrigerator, covered with plastic, 2 hours.

For the Crust:
In a food processor pulse dry ingredients; add 2 tablespoons of water and continue to pulse until dough forms. Grab a handful and squeeze to see if it holds together, if not, add the additional tablespoon of water. Do not over- process.

Press half the dough into each tart pan, making sure that there is enough dough against the sides. Dehydrate at 125 degrees F for 1 hour, 115 degrees F for 3 hours. Gently remove from tart pans, continue dehydrating the tart shells for 6-8 more hours, or until dry and crisp.

For the cherry tomato topping:
In a bowl toss the halved cherry tomatoes, olive oil, agave and salt. Transfer to a non-stick dehydrator tray liner and dehydrate at 115 degrees F for 4 hours, or until softened.

To assemble:
While the crusts are still warm, fill with 1⁄4 cup of Lemon Herb Cheese. Top with tomatoes and garnish with chopped fresh herbs.

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Comment by Silmiriel on April 19, 2014 at 9:38am
Looks super yummy!
Comment by Heather L.O.V.E. on April 15, 2014 at 1:05pm

Oh my goldfish I want to eat that right now.  Pardon the drool on my chin...

Comment by Ruchira on April 14, 2014 at 8:12am

Yum !! Going to make it . Thanks Penni for sharing.

Comment by kathleen on April 13, 2014 at 2:54pm

Someday I will make this!

Comment by Karen Sands on April 13, 2014 at 11:47am

YUMMMMMMMMM

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