This scrummy tart is a combination of two recipes from Natasha's Honestly Healthy "Honestly Healthy For Life" cook book. Most of the time, I adapt recipes to suit various needs, like gluten-free, refined sugar free or nut-free and mostly because I can't help but experiment! But this combo of recipes is just delicious and it went down an absolute treat at October's Yoga Workshop Day. Packed with protein, iron and packed with Vitamin C, this tart goes well with a green salad and will keep for a few days, making a perfect weekday lunch or two.
The piece de resistance, is the array of organic, colourful and truly tasty tomatoes on top of this tart, courtesy of The Natural Veg Men. These guys deliver organic veg boxes weekly and it's the highlight of my week (check these pics - these guys are - trust me they know their stuff!). The box is different every week and I love to see each week's 'treasure', get the recipe books out and...experiment!
Ingredients - Rosemary Tart Base
- 200g ground almonds
- leaves from 2 sprigs of rosemary
- 4tbsp sunflower oil
- 1/2 tsp caraway seeds
- pinch of salt
- 1 tbsp water
- 100g pumpkin seeds
- 50g sunflower seeds
Ingredients - Tomato & Chestnut Topping
- 200g tomatoes (preferably all different colours, textures and tastes)
- 2tbsp of sunflower oil
- 1 clove of garlic, finely chopped
- 1/2 onion, finely chopped
- 120g finely chopped, cooked chestnuts
- 120ml water
- 200g spinach leaves
- pinch of salt
- juice 1/2 lemon
- basil sprig for deco
Tart Base Method
Pre-heat oven to 180C and line a circular tart or shallow cake tin with baking paper. In a food processor, whizz all the tart ingredients, except for half the pumpkin seeds and the sunflower seeds. Once blitzed, add the remaining seeds and blitz a little so you get a nice texture with some chunky bits. Press the crumbly mixture into your prepared tin and bake for 25-30 mins until golden.
Place tomatoes on a baking tray and drizzle with 1tbsp of oil, salt and pepper to season. Pop them in the oven for 10 mins. Remove and set aside to cool.
Heat 1tbsp of oil and sauté onions and garlic for a few minutes, add chestnuts and water and simmer to a low heat. Allow water to absorb, before adding spinach and lemon juice. Once the leaves have wilted, drain any excess liquid and leave to cool a little.
Spread chestnut mix into the middle of the tart and then add cooled tomatoes on top. Pop your basil sprig on top and it's good to go.
Interestingly, purple and green tomatoes go yellow or red when baked! Never knew that before.