Caramelized Onion & Wilted Veggie Cream Tart
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~ raw, vegan, gluten-free ~
This beautiful rustic-style tart makes a gorgeous centerpiece for any raw, gluten-free, vegan, vegetarian, lacto-vegetarian, pescetarian, presbyterian, Mediterranean meal. Shoot, it could even be the center of a Standard American Diet table setting, and I am confident that it would be one of the first dishes to be devoured.
The savory pecan crust holds an assortment of flavorful veggies that have the appearance of being cooked but instead were gently wilted through the process of dehydration, leaving all the nutrients and enzymes intact.
Wilted vegetables are truly a thing of beauty, I love all the colors, and the flavors are enhanced leaving you with an explosion of excitement for your taste buds. Ok, the explosion may be too strong of a word… but darn close.
Are you constantly on the look out on how to save time in the kitchen by creating meal staples? Prepare a variety of veggies this way on a weekly basis than tuck them away in your fridge so you can incorporate them into your meals throughout the week.
When creating this tart, you can make one large one (family-style), or you can create roughly 3-4 small tarts, depending on the size of the pans. Not only are small one’s fun to serve, but you can also tailor them to the liking of those you are serving. Perhaps, one person doesn’t or can’t eat onions, or another can’t eat mushrooms.., you see where I am going with this.
This tart would be wonderfully paired with a spicy arugula salad on the side, simply dressed with fresh lemon and olive oil. I hope you enjoy this recipe and please let me know what you think. Blessings, amie sue
Ingredients:
Yields 9.5″ tart pan
Crust:
- 3 cups raw pecans, soaked & dehydrated
- 3 Tbsp marinade liquid (from caramelized onion)
- 1 tsp black pepper
- 1/4 tsp Himalayan pink salt
Filling: can use right away or ferment for 24 hours (that is what I did)
- 2 cups cashews, soaked 2+ hours
- 1/4 cup water
- 1 clove garlic
- 1 Tbsp fresh lemon juice
- 1 Tbsp chickpea miso
- 1/4 tsp Himalayan pink salt
- 1/2 tsp white pepper
Topping:
Preparation:
Crust:
- Prepare the tart pan by lining the base with plastic wrap. Set aside.
- Place the pecans, salt, and pepper in the food processor, fitted with the “S” blade. Process to a small crumble.
- It’s best to use dry pecans for the sake of texture. Not freshly soaked.
- Add 2 Tbsp of the leftover marinade liquid and process until the crust batter sticks together when pinched. This won’t take long.
- Loosely place the crust batter evenly over the base of the tart pan.
- Start by building the edges of the pan first, then press the crust firmly and to ferment slightly into the base.
- Slide into the dehydrator along with the tomatoes. Dry until the tomatoes are done.
Filling:
- After soaking the cashews, drain and discard the soak water.
- In a high-speed blender, combine the cashews, water, garlic, lemon juice, miso, salt, and pepper. Start on low, increasing to high. Blend until creamy and no grit can be detected.
- Pour into a bowl and lightly cover with a cloth. Let it rest on the counter for 24 hours to slightly ferment.
- You can skip the fermenting process, but I don’t recommend it.
- After it sits for 24 hours you will notice that it seems a little “puffy,” just stir it well, and you are good to go.
Assembly:
- Pour the filling into the crust and spread it out evenly.
- Line to the top with basil leaves.
- Arrange the tomatoes, onions, mushrooms, and olives on top.
- Enjoy right away or better yet… chill it for 4+ hours. Overnight is better as it allows the cashew cheese to firm up. Either way… it’s all good!
- Keep leftovers covered in the fridge for 2-3 days. Don’t freeze, this will alter the texture of the tomatoes in an unpleasant way.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, sugar free, Vegan
The ingredient list calls for 3 cups pecans soaked and dehydrated. In the preparation, It says to Place the walnuts in the food processor and process to a small crumble.Nowhere does it mention pecans. Is this where substitutions come into play?
Hello John… I must be going nuts. hehe. :P It is pecans but walnut s could be used. Thanks for pointing that out, I fixed it. :) Have a great evening, amie sue
You’re welcome but if you’re a perfectionist. it still says use dry walnuts for the sake of texture. I don’t mean to be picky, that’s just how I am.
Fixed. :)
Love this recipe, love your humor, love all the helpful details, can’t believe all that you share. So grateful for you. Currently making some of the raw holiday cookies and treats you’ve shared recently – good for my little grandson and for all of us!
Thank you Janet. I am so thrilled that you are enjoying my work and passion… as well as your little grandson hehe. Have a blessed day and Merry Christmas :) amie sue
I have prepared so many of your recipes and amazed by every new one you are sending to on y’r news letter….
Oh elli, thank you. What a blessing to hear that. I am so happy that you are enjoying them and I hope each one continues to bring your body life and vitality! Merry Christmas, amie sue
Hi Amie Sue,
I’ve been meaning to leave a comment so many times. Your creations are great! I am no longer on a all raw diet, but that doesn’t really matter. Beautiful creations! I must try to make some for Christmas. Thank you!
Well it is soon nice to hear from Christina. I wish more people left comments who come and visit my site. I really enjoy it. :) And a person doesn’t have to be on a raw diet to enjoy any of the recipes. They are great to incorporate into a person menu from time to time. Sending you love and a Merry Christmas! amie sue
Number one ami sue, you are so cute and funny. As far as I am concerned, you can flood my email with all the recipes you want. I love, love your recipes!!!
I so feel your pain with the computer, the darn thing!
You are so sweet Suzie. I made a few people upset so your kind words put a smile on my face. :) Mistakes happen, so happy that I have such a loving and supportive group. Merry Christmas my friend. amie sue
Can’t wait to try this, it looks beautiful. Planning to have it for my christmas such. I love your work Amie-Sue, you are so creative and present such gorgeous products.
Trust you get to have some relaxing time soon :)
That should read christmas Lunch! ha ha
Love and abundance to you
I understood you hehe Abundant love to you too :)
Oh thank you so much Chia. Your a doll. :) I hope you enjoy the recipe and be sure to let me know. I love hearing from you. Blessings and relaxation. hehe amie sue
Gorgeous recipe. Must give it a try!
I hope you do Olga. Keep me posted and have a wonderful weekend, amie sue
This looks wonderful, I will make it for Christmas. Thank you so much for all those delicious and healthy recipes. And … I’m going to wrap my Christmas presents in fabric again!
Hugs,
Ingrid from the Netherlands
Merry Christmas Ingrid. I hope your loved ones enjoy the tart. I will be there with you in spirit. :) It just tickled me to hear that others are adapting wrapping their gifts in fabrics. We love it and will forever be apart of our tradition. Sending you blessings and hugs, amie sue
I am so glad you got it worked out as this recipe looks amazing and we are excited to try it. Thanks so much jacque
I have never struggled with releasing a recipe as I have with this one. haha I appreciate your patience and hope you enjoy it! Merry Christmas Jacqueline :)
Hi Amie Sue,
I’m so glad you sent me this recipe email. Thank you! It suits us well because we eat low carb, no dairy, no grain, no almonds, no eggs… Have you tried it with the walnut crust and if so, which one do you prefer?
Btw, this is the first email I’ve received from you in a year or so. I had been wondering if you were still sending them out since you had gotten busy with your retail biz. Please make sure I am still on your email list! It’s always such a treat.
All the best,
Naomi
Hello Naomi,
The first in a year??? Girl, I have been sharing recipes like mad this year.. well every year. lol I checked the system and it says that you are subscribed… are my emails going into spam?
We liked both ways… equally well, so if walnuts work within your diet, go for it. :)
I hope you are enjoying the holiday season. Blessings, amie sue
This was incredibly tasty! My parents who are not raw foodies, heck, they are meat and potato people, loved this as well. Thank you!
Well then we know it passes the “food” test Lisa. When we can get non-raw-foodies and children to like raw foods… I think we are on to something. hehe Thanks so much for sharing and have a wonderful weekend. amie sue