TOMATO TART WITH COURGETTE HUMMUS & SUN-DRIED TOMATO CRUST - GLUTEN FREE

TOMATO TART WITH COURGETTE HUMMUS & SUN-DRIED TOMATO CRUST - GLUTEN FREE

By thisrawsomeveganlife.com

Crust:

150g/1 cup walnuts

150g/1 cup pumpkin seeds

400g/2 cups sun dried tomatoes

Salt, as desired

1 teaspoon extra virgin olive oil

Courgette hummus:

150g/1 cup sesame seeds

400g/2 heaping cups chopped courgette

Salt, as desired

1-2 garlic cloves

Juice from 1 lemon

1 teaspoon cumin

1/2 teaspoon paprika

Topping: 2 cups baby tomatoes, Salt, as desired, 1 teaspoon extra virgin olive oil (optional)

To make the crust: pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.

To make the courgette hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.

To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes.