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Friday, 15 July 2016

Tomato tart - with a little fresh basil


The summer season brings us some wonderful foods ... among them tomatoes ... made extra special if you can grow your own! 

This recipe suggestion is from Laura Miller and it happens to fall into the 'raw/vegan' category, but I think many readers may just like to give it a try ... 

Of course it goes without saying - but I will - we try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

And now here is the recipe suggestion ...

INGREDIENTS:
(use organic ingredients where possible).
CRUST
 3 cups walnuts
 1 tbsp nutritional yeast
 2 tbsp olive oil
 1/4 tsp salt
FILLING
 3 cups walnuts, soaked overnight
 2 tbsp lemon juice
 1 tbsp olive oil
 1 cup cherry tomatoes
 1 tbsp nutritional yeast
 1/4 tsp salt
 A few leaves fresh basil

METHOD:
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 2 hours, 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 30 to 40 minutes, or just until softened.
5. Now, 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 - then enjoy a small slice.

Read more about nutritional yeast here

If you should need conversion charts for measurements then look here


Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish.

All the best Jan

4 comments:

Anonymous said...

Tomato and basil, such a wonderful combination :)

Tamsin x

sage said...

Sounds good!

Snowbird said...

Absolutely fascinating, and gosh, how original! It does looks fantastic!xxx

Debbie said...

i will have to remember this when my tomatoes come in!!! i have a ton of basil right now!!