Raw Sundried Tomato and Zucchini Tarts

Raw Sundried Tomato and Zucchini Tart (2)

While visiting Provence this year, we feasted on the usual Provençal fare of roasted veggies with lots of basil, garlic, olive oil, and a touch of fleur de sel. I came home with a real craving for much, much more of it.

These raw tarts capture all the best flavors of summer, yet require no roasting and also remain gluten-free and grain-free. They hold just the right amount of crust to veggies ratio, and, served with a side salad, make for a nourishing, but sufficiently light, lunch or dinner. They are damn good, if I may say so myself, and really don’t take more than a few minutes to prepare. The crust is made from blended pistachios, pumpkin seeds, nutritional yeast and sundried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous amount of chopped basil and minced garlic. Simple, but oh-so-good. 

For a little variation, and an extra cheesy flavor, feel free to add a thin layer of cashew cheese to the mix, or even some crumbled feta if dairy is not an issue for you. 

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Raw Sundried Tomato and Zucchini Tart (1)

Raw Sundried Tomato and Zucchini Tart Love and health!

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Raw Sundried Tomato and Zucchini Tarts
Makes 6, 4 1/2" tarts
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Crust
  1. 3 tablespoons flax seeds
  2. 1 cup raw pistachios
  3. 1 cup raw pumpkin seeds
  4. 1 tablespoon nutritional yeast
  5. 2 cups sundried tomatoes, packed in oil, somewhat drained (leave some oil) (a little less than 2 8.5 oz jars)
Filling
  1. 1 small zucchini, ends chopped, sliced thin
  2. 2 garlic cloves, minced
  3. 1/4 cup pitted black olives, finely chopped, plus more for garnish
  4. 1/2 cup packed basil leaves, finely chopped, plus more for garnish
  5. 1 tablespoon lemon juice
  6. 2 teaspoons olive oil
  7. a couple pinches sea salt
  8. 4-5 medium heirloom tomatoes, sliced thin (about 18 slices)
  9. black pepper
  10. 2 tablespoons pine nuts, toasted in a dry skillet, cooled
Prepare the filling
  1. Add the zucchini, garlic, olives, basil, olive oil, lemon juice, sea salt and black pepper, to taste, to a bowl.
  2. Mix thoroughly but gently until well incorporated.
Prepare the crust
  1. Grind the flax seeds in a coffee grinder dedicated to nuts and seeds.
  2. Add the pistachios and pumpkin seeds to the bowl of a food processor. Process on high until finely ground, about 1 minute. Add the flax seeds, nutritional yeast, sundried tomatoes and sea salt and process again until a paste forms, about 2 minutes (if the mixture feels a little dry, add some olive oil, 1 teaspoon at a time, until the right consistency is achieved).
  3. Using your fingers, evenly spread the crust onto each tart pan (about 1/3 cup per tart), coming up the sides, as well. Your fingers will be wet and sticky.
  4. Add one layer of tomato slices to the bottom of the tart, then some of the zucchini mixture, then another layer of tomato slices, etc. until it reaches the top.
  5. Top with extra basil, olives, and pine nuts, and serve immediately.
Vanille Verte http://www.vanilleverte.com/

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