Raw Vegetable Tart
Servings:
8
Prep. Time:
25 minutes
Cook Time:
2 hours freezing time
This beautiful Raw Vegetable Tart is a delicious vegetarian lunch option and super easy to make.
Ingredients:
For the Dough:
- 120g almond powder
- 80g buckwheat seeds
- 80g sunflower seeds
- 50g margarine
- 50ml olive oil
For the Tomato Sauce:
- 80g red peppers
- 100g fresh tomatoes
- 100g sun-dried tomatoes
- ½ tsp smoked paprika
For the Pesto:
- 30g basil leaves
- 30g pistachios, shelled
- 1 clove of garlic
- 200ml olive oil
For the Topping:
- 3 white courgettes
- 4 roma tomatoes
- Sea salt flakes
Directions:
- Using a food processor, add the buckwheat and sunflower seeds and process, for approximately 20 seconds, until combined.
- Add the almond powder, margarine and olive oil and process to form a dough.
- Spread the dough mix evenly in a pie dish and freeze for 2 hours.
- Using the food processor again, with a clean bowl, add all the ingredients for the tomato sauce and mix together. Set aside in the fridge.
- Then mix together all the ingredients for the pesto. Season well and set aside in the fridge.
- Using the slicing disc, slice the courgettes and tomatoes separately.
- Remove the base from the fridge and spread the tomato sauce evenly.
- Add the vegetable slices to the tart, alternating between the courgettes and tomatoes.
- Drizzle the pesto across the top and garnish with crushed pistachios and sea salt flakes.
