This savory tart recipe is an excellent choice if you are looking for something new and fun to share with your friends at a picnic or summer barbecue. Even the pickiest eaters will like this recipe and you don’t have to be down with raw foods to truly enjoy the delicious flavors of this recipe’s buttery flax crust, creamy, soft and richly flavorful cashew filing, tender dried tomatoes, fresh oregano and olives. In addition to being delicious this tarts are incredibly nutritious. Combination of some of the healthiest foods gives them not only wondeful taste but also an incredible wealth of vitamins, minerals, proteins, essential fatty acids and antioxidants.
Raw, vegan, vegetarian, gluten free, dairy free
Preparation and chilling time: 20 minutes
Yields: 12 mini tarts
For the crust:
2 cups almonds, soaked in water for at least 4 hours or overnight and then drained
½ cup sunflower seeds
½ cup ground flax seeds
3 tsp dried basil
1 Tbsp olive oil
1-2 Tbsp water
For the filling:
1 ½ cups cashews, soaked in water for at least 4 hours or overnight and then drained
2 small cloves garlic
½ cup sun dried tomato, chopped plus extra for decoration
½ cup black olives, pitted and chopped plus extra for decoration
½ tsp sea salt
3 Tbsp lemon juice
2 Tbsp water
1 tbsp fresh oregano, for decoration
Place all the crust ingredients in a food processor and pulse until smooth.
Line 12 muffin tin cups with paper liners and divide the base mixture between them.
Press the mixture firmly against the bottom and side of the cups.
Place the cashews, garlic, lemon juice and water in a high speed blender and blend until you get fluffy “ricotta” cheese.
In a medium bowl add the tomato, olives and cashews cheese and gently mix to combine.
Divide the filling between the tart shells and place the tarts in fridge until ready to serve.
Decorate with more sun-dried tomato, olives and fresh oregano and serve.