Recipe: Raw sun-dried tomato tart

A delicious meat-free lunch to prepare the night before

  • place PRE 12 hours
  • place COOK 0 mins
  • place SERVES 4
  • printicon

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

For the crust

  • 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

  • Press into a tart mould and refrigerate to set.

For the cheese

  • Place the blanched almonds in a food processor or high speed blender together with the lemon juice, olive oil, salt and water, blend until smooth (around 5 minutes).

  • Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or strong to tie the top. Give the bundle a few gentle squeezes to remove the liquid. Leave the bundle in the colander and place over a bowl to catch any liquid that might drain.

  • Refrigerate for at least 12 hours then discard any liquid that has drained out.

  • Carefully peel the cheesecloth off the almond cheese. The consistency should feel like a cookie dough.

For the green hummus

  • Place all ingredients in a food processor and blend until smooth and thick.

To make the tart:

  • Spread the almond cheese over the crust and then top with the green hummus.

  • Refrigerate for at least 30 minutes. Serve topped with sun-dried tomatoes, sprouts, salad leaves and maybe some spiralised courgettes.


For the crust:

180g walnuts

180g pumpkin seeds

340g sun dried tomatoes (without the oil)

28g coconut oil

For the almond cheese

180g blanched almonds

40ml lemon juice

40ml olive oil

14g salt

½ tbsp water

For the green hummus:

180g sesame seeds

360g courgettes, chopped

140g fresh spinach

2 bunches of basil

1 tsp each of garlic powder, cumin and zaatar

A large pinch of paprika

1 lime juice

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