Sundried Tomato Tart
Inspired by a delicious dinner (well lunch I suppose but I'm a Northern type who only discovered dinner was more commonly used for evening meal when I went to uni) I recently had at Global Tribe Cafe in Leeds with my parents recently, I thought I'd try and recreate this at home. And being that it went well thought I'd best share it.
For some it may be too full of nuts. For others just right. Try it out and see. And you could share it if it was all too nutty for you. It's a tasty tart whatever...
The crust is merely:
1 cup sundried tomatoes
1 cup walnuts
Put both into the food processor and blend until the tomatoes and walnuts are mixed together and a crumbly texture. Press into chosen pie dish. I used Jamie at Home's small Betty dishes which were perfect for two tarts.
1 cup sundried tomatoes
1 cup walnuts
Put both into the food processor and blend until the tomatoes and walnuts are mixed together and a crumbly texture. Press into chosen pie dish. I used Jamie at Home's small Betty dishes which were perfect for two tarts.
Topping:
1 cup vine tomatoes
1/2 cup cashews
1 dessert spoon peanut butter
Process until smooth.
1 cup vine tomatoes
1/2 cup cashews
1 dessert spoon peanut butter
Process until smooth.
Top the tart with the topping (logical eh!) and decorate with a sundried tomato if desired.
I enjoyed mine with a big salad... let me know how you get on and what you think. I like to share easy, fuss free recipes of both raw and cooked vegan food that anyone can recreate at home - so any hassle making any of the recipes or sourcing ingredients etc please do feel free to get in touch.
I enjoyed mine with a big salad... let me know how you get on and what you think. I like to share easy, fuss free recipes of both raw and cooked vegan food that anyone can recreate at home - so any hassle making any of the recipes or sourcing ingredients etc please do feel free to get in touch.
