Sweet Tomato Tart With Unbaked Walnut Crust
Cooking By Color – Red
You know those times when it’s 100+ degrees and you want something warm and comforting but there is no way you are turning on the oven? This recipe came from that desire. When I think “comfort food” it usually means something rich in flavor, high in fat, and long cooking. I’ve long thought that summers in Texas meant no comfort food would be made in my kitchen. Until now.
What is rich in flavor and high in fat but requires no cooking? Nuts!!
What are some of the most delicious red foods to come out of summer in Texas?
Sweet peppers and Tomatoes!
This recipe was born out of the desire to have something like quiche or pizza. My Instagram feed was blowing up with pizza photos. I swear everyone was eating pizza last week. Pizza is a food group for vegans but it’s never been all that exciting to me. I’d rather have quiche. But again, the oven was not coming on to bake a crust for pizza or quiche. So I pondered. I can make a quiche-like crust out of nuts!
Important Note: This crust is super easy to make. I made three large crusts but then after not being able to finish even one we decided that it’s best to make 5 smaller crusts. So after blending it up divide the dough into 5 equal parts and form your little tartlets like shown above.
Although this recipe has three steps it comes together rather quickly because nothing has to bake for a long time. Many raw pizza crusts are dehydrated to give them more of a cooked-like texture, but I don’t have one and nobody’s got time for that. But if you do have one I bet this crust would work really well that way!
I’m all for mixing cooked and raw food techniques in a recipe. I do that all the time! A recipe doesn’t need to be “100% raw” or whatever so don’t feel bound by those labels. I’m so rebellious aren’t I?!
Sweet Tomato Tarts With Unbaked Walnut Crust
Makes 5 small tarts
1 cup of walnuts
1/2 cup sunflower seeds
10 sun-dried tomatoes (not in oil)
2 tablespoons ground flax seed
1 tablespoon nutritional yeast
1/2 teaspoon garlic
1/4 teaspoon sea salt
3 dates, pitted and chopped
Small handful chopped parsley
Dash olive oil or veggie broth
1 1/2 cup cherry tomatoes, thinly sliced
2 sweet red peppers, thinly sliced
1 tablespoon balsamic vinegar
Small handful chopped parsley
1 cup cooked chickpeas
Sea salt and black pepper to taste
Soak walnuts sunflower seeds and sun-dried tomatoes in a bowl with water to cover for an hour.
Filling Directions: In a small skillet lightly saute peppers and tomatoes in olive oil (or a dash of veggie broth) with pinch of sea salt and black pepper for a few minutes. Add one handful of chopped parsley and balsamic vinegar and saute for a few more minutes. Meanwhile drain chickpeas and mash with a pinch of sea salt and pepper in a separate bowl. Set aside and make crust.
Crust Directions: Drain nuts and sun-dried tomatoes and add to food processor with sea salt, garlic, nutritional yeast, and flax seed. Pulse until the nuts are pulverized. Add dates and parsley and pulse until dates are completely combined. Divide crust mixture into five equal parts. With wet fingers shape crust into a tart by first pressing down into a flat circle then forming risen edges (see photo). Once shaped fill bottom of the tart with a small amount of mashed chickpeas. Finally scoop tomato mixture into the top of the tart. Continue until all tarts are evenly filled. Serve immediately.
Tell us what are your favorite comfort foods for summer that are rich and hearty but do not require the oven? Can’t wait to hear your responses!