Tomatoes are a long time love of mine, fresh, roasted, dried, you name it! Even when I was little I remember gazing upon rows and rows of freshly canned tomatoes ready for the winter months. Little did I know about all the health benefits these beauties have to offer! Tomaoes are very rich in lycopene, which aids in the formation of healthy bone tissue. Vitamins C,A and K are also provided by tomatoes. Recent studies have also shown that tomaotes play a key role in heart health due to their ability to help regulate fat in the bloodstream.
This hearty gluten free crust is packed with flavor and nutrition. Walnuts provide a rich flavor and texture while also issuing a unique amount of vitamin E, which serves as an aid in heart health. Sunflower seeds help to dampen the bitterness of the walnuts, as well as contributing both anti-inflammatory and cardiovascular benefits. These tiny seeds have also been found to lower the frequency of hot flashes during menopause and reduce the risk of colon cancer! Flax seeds, a superfood traced back to 3000 BC, are packed with nutrients such as omega-3 fatty acids, fiber and lignans, which contain antioxidant properties. Recent studies have now suggested that flax seeds may protect against breast cancer, prostate cancer and colon cancer!
Toasty Tomato Tart with Basil Cream
3 fresh tomatoes, sliced (I used an herloom variety)
1 cup GF oat flour
1/2 cup walnuts, ground into a fine meal
1/2 cup sunflower seeds, ground into a fine meal
3/4 cup flax meal or ground chia seeds
3/4 cup filtered water
1 tbs sunflower oil (or another neutral tasting oil)
salt + pepper
1 1/2 cup raw cashews, soaked for at least 4 hours
2 tbs coconut oil
1/2 cup fresh basil (I used two types)
1/3 - 1/2 cup filtered water
1 - 2 tbs agave nectar or honey
1 tbs apple cider vinegar
Pre heat the oven to 400F degrees.
If desired, you may warm your tomato slices in the dehydrator for about 4 hours at 115F degrees to get rid of some extra juice.
For the crust, grind all your flours, nuts and seeds. Next, toss them togther in a large bowl along with the salt and pepper. Then, add in the water and oil a little bit at a time until a dough begins to form. After the dough has been mixed throughout, press it into a springform or pie pan. Bake for 35 minutes, let it cool once done.
For the filling, add all your filling ingredients to a high speed blender and blend until smooth. Add more water if needed to create a smooth consistency.
To assemble, pour the basil cream into the tart crust (if you have some leftover that's fine) and top with your tomato slices! Serve at room temperature. Garnish with fresh basil and enjoy!