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~ raw, vegan, gluten-free ~
There are a lot of layers of sun-dried tomatoes and basil going on in this recipe mashup, but trust me, it works. These lil’ tarts are so easy to make. The tart crusts can be made well in advance and frozen. Pair them up with your favorite nut cheese, some fresh tomatoes, and you have something pretty special on your hands!
There are so many creative toppings that you could use, but today I am simply sharing what I made for Bob’s lunch.
But before I let you go, I must tell you that this all-too-common culinary herb is also good for you! I can’t let you enjoy this one on taste alone. :)
Through my research, I have learned that basil is known to promote a healthy gastrointestinal (GI) tract. It has anti-inflammatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions.
Its scientific name is “Ocimum basilicum.” Shew, thank goodness that it is better known as Basil or I would be in trouble trying to remember that name. hehe
For these recipes, I used fresh organic basil instead of the dried form of the herb. Fresh leaves are always superior in quality and flavor. When purchasing from the store or picking it out of your own garden look for leaves that feature a deep green color and are free from dark spots or yellowing.
To store basil, cut 1/2 inch from the bottom of the stems and stand the sprigs upright in a glass jar. Add enough cold water to cover the stems by 1 inch. Loosely cover the leaves with a plastic bag. Store at room temperature for up to 1 week. Refrigeration can turn the leaves black.
Recipe Mashup:Be aware that there are different forms of basil and each one clearly carries its own flavor note.
Oh, how wonderful! I’ve been wanting to make a raw tomato tart!
Hi, Amie,….when i clicked on the ‘sun dried tomato pesto’ a page came up that said ‘whoops, whatever you are looking for cannot be found’….i wonder why? thanks, k.
Whoops is right! Fixing it. :)
Dear Amie-Sue,
The sun dried tomato pesto recipe page seems to have disappeared …
Love Jacob
I see that, I am working on fixing it. Sorry!
I’m sorry but you have a broken link to the pesto sauce portion of this recipe. Overall, I like what I see and I look forward to trying it.
Ooops, I am working on fixing that asap. Thanks for letting me know. :)
these are a few of my favorite things! Nicely done. a feast for the eyes. thank you!
Wow!!Amie Sue!!! What a Beautiful, tasty, gorgeous, great looking tart!!! A whole complete master recipe!! I feel a bit like a chef if i can make this one beauty ;) who knows..i give it a try…Thank you for your passion and fabulous art work XXX
You are a chef my friend. Never doubt that. :) I have appreciated your support over time. Have a blessed evening, amie sue
Thank you dearest Amie Sue! And i did make it all together! It tastes delicious! Although it was quite a work, but it was worth every step of preparing!!two days ago i made the cheese and yesterday i made the crust. i had it 12 > hours in dehydrator to have it well dried. After that i put them in the refrigerator air tight container. Today they were soft, a bit wet again with darker color.. the salsa was the quickest part…So delicious.. the most beautiful part was to put it all together and make it beautiful! and finally We enjoyed it all… Thank you for inspirations for another beautiful dish, and many Blessings
You are awesome Afsaneh. It really touches my heart that you trust my recipes enough to dive in. I know some may seem like a lot of work, but I guess when preparing any type of food, raw or cooked… patience is required… but so worth it. :) Our ancestors would be proud. hehe I love that you always come back to share your experience with me / us. It means a lot. You know, one thing that I like to do is create tart sizes crusts ahead of time. I wrap them individually and then slide into a freezer safe bag or container. They will keep for months and then when you want to make sweet or savory treats, the base is all ready to go. It’s just one of those time saving tricks.
Have a blessed weekend!! amie sue
Amie Sue, Wow!! THANK YOU!
Great idea to make crusts ahead of time and keep them in the freezer…i am going to make a few and save them for later.. These ones are gone by tomorrow..;) much Love,
You are welcome Afsaneh. Sometimes it is small things like this that make all the difference in when it comes to preparing dishes. Enjoy and have a happy day, amie sue
By the way your Spiral Logo is so VERY Beautiful.. :)
Oh thank you Afsaneh. You are the first to notice it or at least mention it. hehe I will do a blog post to explain the meaning behind it. We just completed the logo design a few weeks ago. :) Have a wonderful evening, amie sue
…saw it from the first day i think…i am sure everybody has noticed…it is so much YOU…Green, Flower, Spiral, Creation,…much Love and Blessings, XXX