To quote my wise mother: "This one's a keeper." I concur. If you love hummus, tomatoes, and freshness; you're gonna freak out when you bite into this. If summer were a pizza, it would taste like this tart. If you need to prove to anyone that raw vegan dinners can be delish, serve them this. If I continue with these "If" statements... where will we end up?
After making at least one dessert every day over the summer (not just because I am a glutton, but also because I was writing my raw dessert uncookbook), I am kind of going through withdrawal from the - albeit healthy - sweets. At the same time, I gotta keep making recipes for you guys! So I'm getting back to savoury-type dishes. This recipe was inspired by a tomato tart I saw on Sidesaddle Kitchen. And yes, by the way, Laura Miller IS the ultimate vegan babe / bad ass. I suggest you serve it with raw crackers or something else crunchy, to add another texture. It's also best after being refrigerated overnight; that extra time allows it to develop flavour and thicken up.
You can find the recipe for this scrumptious baby over at one of my fave healthy food blogs, Ascension Kitchen, where I did it as a guest post for the always-gorgeous Lauren. But first... scroll through all the food porn photography. Wink.
Yes, it's lovely, but I can never view blog posts like this because of the all the pictures. How many do we have to see?
ReplyDeleteI mean view on my phone.
ReplyDeleteOh that's weird... There's 11 photos in this post.
Deleterecipe?
ReplyDeleteThe link to the recipe is in the text!!!
DeleteAwesome! I am up for the savouries!! More please! I am new to raw and I need more of those! Please keep them coming!
ReplyDeleteThis Looks soo good! love the idea of the SDT's in the base! mmmmm :) x
ReplyDeleteIt would be wonderful to see in-process pictures, so we know how each step should look!
ReplyDeleteLooks amazing Em! Heading over to check out the recipe.
ReplyDeleteI made this last night: I did not bother measuring up the ingredients because... I am from Europe and we don't use cups here! So I eyeballed it. The crust worked out fine: it was the perfecty consistency when I put it in the fridge, but when I got it out this morning, it has gone a bit softed. Still ok, though and it is likely due to the wrong quantities! Ans possibly also due to the blender. Still, it tastes delicious!
ReplyDeleteThe hummous turned out very different: I do not have a Vitamix type of processor, so I had to do with a much simpler model which does not grind as fine. It is a lot granier, but it still taste ok. I wish I could try the "correct" version! All in all a really good, simple and fast recipe!
Oops I just bit into my computer... your pictures are too gorgeous!
ReplyDeleteEm, just read this post recipe I don't have a dehydrator and it looks SO nice....and i'm wondering... Can i just make this and refridgerate it and eat it cold/raw?
ReplyDeleteSure! You can "dehydrate" the tomatoes in your oven at a low temp if you like :)
DeleteI made this yesterday and it is awesome! Thank you! My hummus was green but I'm thinking that is because I didn't peel the zucchini? X
ReplyDeleteThat would be why! I used a yellow zucchini so mine looked "normal". :)
DeleteSorry, stupid question. Do I use dry sundried tomatoes or the ones that are soaked in oil? Many many thanks, love the look of it!
ReplyDeleteNot stupid! I used ones without olive oil but ones with olive oil are cool too - just leave out the olive oil listed as an ingredient.
DeleteHi...I am trying to access the recipe...unable to find it... Could someone post it here, please ?? Looks amazing... Thank you !!
ReplyDelete:)
DeleteSummer tomato tart with zucchini hummus & sun-dried tomato crust
Crust:
1 cup walnuts
1 cup pumpkin seeds
2 cups sun dried tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil
Zucchini hummus:
1 cup sesame seeds
2 heaping cups chopped zucchini
Salt, as desired
1-2 garlic cloves
Juice from 1 lemon
1 teaspoon cumin
1/2 teaspoon paprika
Topping:
2 cups baby tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil (optional)
To make the crust: pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.
To make the zucchini hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.
To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes.
Thank you so much... ! : ))) Preparing for Friday eve dinner party...Italian theme...will let you know how it goes... !! : )
DeleteI'm thinking about a replacement for the sesame seeds...not sure my processor will blend them... Do you think that cashews or walnuts would work alright, or would they be a little weird with the zucchini ?? I could purchase some raw tahini but I've a time constraint & it is a leeeettle spendy. I've already the other ingredients. If you've the time, let me know what you think ! : )
MERCI for the recipe post here ! : )))
Woohoo! Yes, those will work :)
DeleteI made this yesterday. The filling and dried tomatoes were lovely but the crust was pretty bitter and not that nice. Any changes i could make to stop it being so bitter? Don't understand as i love pumpkin seeds, walnuts and sundried tomatoes.
ReplyDelete@Chery - Add some dates or raisins :)
ReplyDeleteHey Em, I'm thinking about making this but I'm not sure how to eat it? Do you just slice it up or do you eat it with crackers or something?
ReplyDelete@Anonymous - you can enjoy it anyway you like :) I kinda did both those things haha
ReplyDeleteHello Emily !
ReplyDeleteThanks a lot for your fairy blog !
I will make it ! but... did you say somewhere( that i was not able to read ) for how many persons is it ?