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.


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


  1. Using a food processor, add the buckwheat and sunflower seeds and process, for approximately 20 seconds, until combined.
  2. Add the almond powder, margarine and olive oil and process to form a dough.
  3. Spread the dough mix evenly in a pie dish and freeze for 2 hours.
  4. 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.
  5. Then mix together all the ingredients for the pesto. Season well and set aside in the fridge.
  6. Using the slicing disc, slice the courgettes and tomatoes separately.
  7. Remove the base from the fridge and spread the tomato sauce evenly.
  8. Add the vegetable slices to the tart, alternating between the courgettes and tomatoes.
  9. Drizzle the pesto across the top and garnish with crushed pistachios and sea salt flakes.