Raw sun-dried tomato tart
V The perfect vegan light lunch or main course. You will need to make the almond cheese the day before you want to finish the tart
INGREDIENTS For the crust: METHOD: For the crust
l Pulse the walnuts and pumpkin seeds into almost powder in a food processor, then add the rest of the ingredients and process until it sticks together l Press into a tart mould and refrigerate to set. 180g walnuts
180g pumpkin seeds
340g sun dried tomatoes l Place the blanched (without the oil) almonds in a food
28g coconut oil processor or high speed For the almond cheese blender together with 180g blanched almonds the lemon juice, olive oil, 40ml lemon juice salt and water, blend 40ml olive oil until smooth (around 5 14g salt minutes).
½ tbsp water l Scrape the mixture into For the green hummus: double-layered cheesecloth 180g sesame seeds lining a colander. Gather 360g courgettes, the cheesecloth tightly chopped around the almond mixture 140g fresh spinach and secure into a bundle 2 bunches of basil by using a rubber band or 1 tsp each of garlic strong to tie the top. Give powder, cumin and zaatar the bundle a few gentle A large pinch of paprika squeezes to remove the 1 lime juice liquid. Leave the bundle in
For the cheese
the colander and place over a bowl to catch any liquid that might drain. l Refrigerate for at least 12 hours then discard any liquid that has drained out. l Carefully peel the cheesecloth off the almond cheese. The consistency should feel like a cookie dough.
For the green hummus l Place all ingredients in a food processor and blend until smooth and thick.
To make the tart:
l Spread the almond cheese over the crust and then top with the green hummus. l Refrigerate for at least 30 minutes. Serve topped with sun-dried tomatoes, sprouts, salad leaves and maybe some spiralised courgettes.
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