Live Spinach & Tomato Tart

This recipe has been adapted from Rawmazing

Makes one 9-inches tart

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Ingredients

Marinated Tomatoes:

• 2 heirloom tomatoes

• 1/4 cup olive oil

• 3 tbsp balsamic vinegar

• 3 tbsp italian herb (or any dry herb you desire)

• Salt & pepper to taste

Crust:

• 1 cup almonds

• 1 tbsp coconut oil, melted

• 1 1/2 cup kale (steamed removed & chopped by hand)

• 1 tbsp olive oil

• Salt & pepper to taste

Spinach Filling:

• 1 1/2 cup cashews, soaked 30 minutes in boiling water and drained.

• juice of 1 lemon

• 1 tbsp nutritional yeast

• 3 tablespoons water

• 2 cup spinach (crushed by hand - divided)

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Instructions

Marinated Tomatoes: 

1. Whisk together olive oil, balsamic vinegar, herbs, salt & pepper.

2. Slice tomatoes and toss with vinaigrette to coat. Set aside.

Crust: 

1. In a bowl combine olive oil and kale. Mix together and massage the kale by hand for a couple of minutes.

2. Place almonds in food processor. Process until a fine crumb is achieved.

3. Add kale, coconut oil and salt and pepper. Pulse to mix.

4. Place the mix on the tart mold and press with the back of a spoon. Place in fridge.

Spinach Filling: 

1. Place cashews, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth. Add 1 cup of spinach and blend.

2. Pour the mixture on top of the crust and finish it with the rest of the crushed spinach and marinated tomatoes.

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