![Sun-Dried Tomato and Zucchini Tarts [Vegan, Raw, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/09/Raw-Sundried-Tomato-and-Zucchini-Tart-2.jpg?fit=1600%2C1006&ssl=1)
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Sun-Dried Tomato and Zucchini Tarts [Vegan, Raw, Gluten-Free]
These raw tarts capture all the best flavors of summer, yet require no roasting and also remain gluten-free and grain-free. They hold just the right amount of crust to veggies ratio, and, served with a side salad, make for a nourishing, but sufficiently light, lunch or dinner. The crust is... Read More
Ingredients You Need for Sun-Dried Tomato and Zucchini Tarts [Vegan, Raw, Gluten-Free]
How to Prepare Sun-Dried Tomato and Zucchini Tarts [Vegan, Raw, Gluten-Free]
To Make the Filling:
- Add the zucchini, garlic, olives, basil, olive oil, lemon juice, sea salt and black pepper, to taste, to a bowl.
- Mix thoroughly but gently until well incorporated.
- Grind the flax seeds in a coffee grinder dedicated to nuts and seeds.
- Add the pistachios and pumpkin seeds to the bowl of a food processor. Process on high until finely ground, about one minute. Add the flax seeds, nutritional yeast, sun-dried tomatoes and sea salt and process again until a paste forms, about two minutes (if the mixture feels a little dry, add some olive oil, 1 teaspoon at a time, until the right consistency is achieved).
- Using your fingers, evenly spread the crust onto each tart pan (about 1/3 cup per tart), coming up the sides, as well. Your fingers will be wet and sticky.
- Add one layer of tomato slices to the bottom of the tart, then some of the zucchini mixture, then another layer of tomato slices, etc. until it reaches the top.
- Top with extra basil, olives, and pine nuts, and serve immediately.
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