Tomato Basil Tart

Raw Food Recipe - Tomato Basil Tart

A gorgeous, decadent and filling tart for 6 to 8 people

This is the first of the filling recipes for our Flaky Pie Crust.

It’s a delightful mix of flavours that it really needs to be made and tasted to be believed.  It’s actually very simple, as you’ll see from the video below.

The heirloom tomatoes will really make a difference for this, but if you don’t have them, go for the best looking tomatoes you can get your hands on.

You’ll see in the instructions that we use some herb salt, which is a great addition to have in the cupboard, but if you don’t have any, you can use regular salt.

Recipe

Raw Food Recipe - Tomato Basil

Tart filling

  • (70g) / ½ an avocado
  • 100g / 1 cup cashews, soaked for 1 hour and rinsed
  • 75g / ⅓ cup coconut oil, melted or softened
  • ½ teaspoon  garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons lemon juice
  • 50g fresh basil (optionally blanched for 1 min)
  • 1 teaspoon salt or to taste
  • ¼ cup water

Tomato Salad

  • 3 medium tomatoes
  • 2 teaspoons thyme
  • 1 teaspoon olive oil
  • 2 pinches salt (option to use herbed flaked salt, such as rosemary)
  • 1 small courgette, cut into ribbons
  1. Blend the tart filling ingredients until smooth.  Depending on how fibrous your avocado is, you might need to add a little extra water to get it smooth.Optional: blanch the basil leaves in hot water for a minute.  This will result in a much nicer colour for the basil, which will translate to a more vibrant colour for the tart filling, without it discolouring.
  2. Pour the filling into the flakey pie crust and place in the fridge for a 4 hours to set.  It will benefit from sitting in the fridge overnight to really set up properly.
  3. Mix the tomato salad ingredients in a bowl right before serving and add to the top of the tart.

Macadamia Parmesan

  • 4 macadamias
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  1. Grate the macadamias on a fine grater, such as a Microplane.
  2. Mix in the with nutritional yeast and salt.  Sprinkle on top of the tart.

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Guest Contributor

Amy Levin

The Raw Chocolatier

Amy has been teaching her signature Raw Chocolate classes since 2009, teaches various raw food classes throughout the UK, Europe and North America and consults with businesses who wish to implement only the very best raw chocolates and desserts into their menu/product line.


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