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Vegan Tomato Tart

Vegan Tomato Tart

Raw. Vegan. Not Gross. - Sn 1/Ep 3Raw. Vegan. Not Gross. - Sn 1/Ep 3

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As easy as pie. Only, it's a tart.

Recipe

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Vegan Tomato Tart

Ingredients

  • CRUST: 3 cups walnuts, 1 tablespoon nutritional yeast, 2 tablespoons olive oil, 1/4 teaspoon salt

  • 3 cups walnuts, soaked overnight

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1 cup cherry tomatoes

  • 1 tablespoon nutritional yeast

  • Few leaves fresh basil

Instructions

  1. Start with the crust. Place the walnuts in the food processor and blend for about 10 seconds, then add the remaining ingredients.

  2. Press the crust into the tart pan, and dehydrate overnight, or bake at 200 degrees for 30-40 minutes, or until firm to the touch.

  3. To make the filling, combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor.

  4. Cut your tomatoes in half, then warm them in the dehydrator, or bake at 200 degrees for 20 minutes, just until softened.

  5. Now, just assemble. Spread filling over the crust, add your tomatoes on top, and garnish with a little basil.

  6. Refrigerate the tart for at least 30 minutes to allow it to set up.

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Transcript

- Raw food is not just salads, you don't win friends with salad. But this raw tomato tart, on the other hand, is a perfect dinner that'll fill you up and taste great. Though, it doesn't hurt to have a salad with it. Let's go make it. So this recipe has a few components, we're gonna start with the crust. We're just gonna put three cups of raw walnuts in the food processor. Pulse it a few times, not too much, you really wanna keep the texture here. Then we're gonna add the salt. Nutritional yeast, which has a good cheesy flavor. And just a little bit of olive oil. And pulse it a little more. So we just don't wanna pulse it too much, because we wanna keep it a little chunky. Okay, so now we're just gonna press it into this tart pan. Just dump it all in there. No French baking skills required. It's like Play-Doh, you can just smoosh it all in there. The only thing you have to keep in mind is just to reinforce the little elbow right there, it'll just keep it from breaking when you go to cut into it. So it looks like it's all pressed out now. If you have a dehydrator, put it in that over night, But if you're not a hippy, put it in your oven at about 200 degrees for two hours. So soaking your nuts is something you should do whether or not you eat raw, no jokes from the peanut gallery. It makes the nuts easier to digest, and it also helps your body better absorb the nutrients. So now that our crust is in the oven, we're gonna start with our filling. So we've had these nuts soaking overnight, we're just gonna strain them here. And just put 'em straight into the food processor. So now we're just gonna pulse this a few times. Walnuts are really high in Omega-3s, they're also really good for your brain. So eat them. Now we're gonna add nutritional yeast, fresh lemon juice, and then just pulse it one more time. Okay, so our filling is all ready. Now we're gonna go and prep the tomatoes. So basically we're just gonna cut 'em in half. The smaller tomatoes are prettier, they're also usually sweeter, which is nice. So we have about enough here, we're gonna put 'em onto the cookie sheet. And just put 'em in the oven for maybe 30 to 40 minutes, we're just trying to soften these up you're not really trying to bake them. So now everything's ready, we're just gonna bring it all together, and make a tomato tart. We're just gonna put the filling straight in to the crust. So we're just getting it nice and smooth. It's essentially the same thing as the crust; the ingredients are almost exactly the same, it's just a completely different texture and flavor, really. And now we're just gonna get the tomatoes on top. I like to put a little bit of fresh basil on there, it just smells really great and it's a nice little garnish. So that's it, we're all done. Now we're just gonna stick it in the fridge for about 30 minutes to get it all set up, and then yeah, bring it to a party, it's a lot better than bringing another goddamn Caprese salad, so.

Coming right up

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