Live Spinach & Tomato Tart
This recipe has been adapted from Rawmazing
Makes one 9-inches tart
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)
Instructions
Marinated Tomatoes:
Whisk together olive oil, balsamic vinegar, herbs, salt & pepper.
Slice tomatoes and toss with vinaigrette to coat. Set aside.
Crust:
In a bowl combine olive oil and kale. Mix together and massage the kale by hand for a couple of minutes.
Place almonds in food processor. Process until a fine crumb is achieved.
Add kale, coconut oil and salt and pepper. Pulse to mix.
Place the mix on the tart mold and press with the back of a spoon. Place in fridge.
Spinach Filling:
Place cashews, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth. Add 1 cup of spinach and blend.
Pour the mixture on top of the crust and finish it with the rest of the crushed spinach and marinated tomatoes.