Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

sun dried tomato basil olive tart raw recipe 01 Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

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Before falling for raw food, I underwent a vegetarian stage, which lasted for several years. My kitchen area racks are still stocked with lots of impressive cookbooks from that time. One of my favorites was New Vegetarian Food by Christine McFadden. It had a variety of wise, tasty recipes that I kept returning to, and this tart is a tribute to some of them. A sun dried tomato, basil and olive tart.

Let me just say that the dishes for both the original and raw selection of this tart are really close to my heart.
The former advises me of the time when I just became interested in whole foods. It brings me back to those first few amazing years in the cooking area, when I discovered that nourishing food is also versatile and tasty.
The latter gives individual cooking accomplishment. I enjoy it when a recipe that I have been fantasizing about comes together simply the means I imagined. This raw tart tastes virtually precisely like the original, or perhaps even a bit much better.

Of course, the original dish requires ricotta and parmesan cheeses, eggs and butter. After some brainstorming and cautious estimations, I created this little tribute, and we loved it on the first try. It’s incredibly creamy, with a discreetly spiced crust, and littles basil, sun-dried tomatoes and black Cerignola olives spread out all throughout.

Luckily, it’s the period of fragrant, neighborhood and organic tomatoes below in Florida – in the nick of time to garnish and bring some sweet taste to the plate.

I made a number of tarts of various sizes, as I usually do with any kinds of tarts, pies, or quiches. There were person, baby ones for Paloma and for giving lunch at work, and bigger ones for the entire household. I likewise discovered that the tart holds very well in the fridge for numerous days, unlike lots of various other raw dishes. In reality, it becomes even better after it sits and all the tastes grow incorporated.

sun dried tomato basil olive tart raw recipe 02 Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

I enjoyed this dish so much, that I decided to make it for a catering task for my pal’s birthday. I served our orange-cinammon crepes, falafel, and this tart. Feeding people is one of my preferred things in the entire world, and I waited anxiously for their reaction. It was amazing to hear that everything was received with lots of ‘mmmm – ing.’

Paloma and her papa like to consume dinner on the beach, after their evening walk. My husband has actually mentioned that this meal tastes even better outside.
At house, however, as I experienced, Paloma was insane mostly about the crust. I enjoyed her carefully bite around the entire diameter to get the crispy bits. She’s a funny one.

Sun Dried Tomato, Basil and Olive Tart
(Makes approximately two circular 9″ tarts and three 4″ tarts)

For the Crust

2 1/2 cups almonds – soaked overnight

2 tablespoons nutritional yeast

1 / 2 cup ground golden flax seeds

1 tsp sea salt

2-3 tbsps purified water

5 tbsps za’atar spice

For the Filling

2 cups meat of fresh young Thai coconut

1 cup water of fresh young Thai coconut

3 / 4 cup coconut oil – carefully warmed in warm water or the dehydrator to soften

1 / 4 cup Irish moss – cleaned completely and taken in hot water for at least 10 minutes

1 cup each raw macadamia and raw cashew nuts – soaked for 2-4 hours

2 tbsps freshly pressed lemon juice

2 tbsps dietary yeast

1-2 tsps salt

about 6 tablespoons cleansed water

1 cup of sliced olives of your favorite kind (might I recommend Cerignola olives that’d pits and taste velvety)

1 cup of sliced sun-dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety)

1 stuffed cup fresh basil leaves – or even more to taste

fresh red and yellow tomatoes for garnishing – optional

Instructions for the Crust:
Mix all the crust ingredients in a food mill till smooth, adding even more water if required. Press the dough into your tart layers, ideally with removable bottoms. Disperse the dough equally against the sides and bottom of the shell. Place the tart layer(s) in the dehydrator for 4-5 hours. Delicately remove the shell from the mold, and put it back onto a screen-lined dehydrator tray. Dehydrate for another 8-10 hours till completely dry and crunchy.

Instructions for the Filling:
In a high speed blender or food processor, incorporate the coconut meat, water and oil with the Irish moss till really smooth.
In a food mill, mix together the nuts, lemon juice, yeast, salt and water until well integrated and fluffy like ricotta cheese. Add the basil leaves and pulse briefly.

In a huge mixing bowl, gently fold the coconut mix into the nut ‘ricotta’, followed by the sliced sun-dried tomatoes and olives.

Pour the filling into the crusts. Dehydrate at 115F for 6 hours, then cool overnight.
Optionally, slice fresh tomatoes very finely and dehydrate on Teflex-lined dehydrator trays just to dry the surface. Garnish the tarts, placing the tomatoes dry side down for the last 1-2 hours of tart dehydration.

sun dried tomato basil olive tart raw recipe 03 Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka