By Chef: Erin Bosdet
Posted: March 7, 2014
Difficulty/Easy
If you’re on a healthy eating path fresh veggies have a regular appearance in your daily routine. With recipes such as this one by Erin Bosdet of Simply Dish you can mix it up and serve your salad in the form of a savory tart! The crust is a pesto-like blend of fresh arugula, raw nuts, garlic, olive oil and a dash of Himalayan salt. The filling is simply fresh and juicy tomato slices stacked one atop another. Healthy, cute, and creative!
Yield: 1 mini cheesecake pan
Ingredients
- 2c of arugula
- 1/4c of your favorite raw nuts (try pine nuts, walnuts, or pistachios)
- 2 (or more) cloves of garlic
- 2tbsp of olive oil
- a pinch of himalayan salt
For each ‘tart’:
- 1 red tomato
- 1 orange tomato
- 1 yellow tomato
Instructions
1) Line a mini cheesecake pan with just a bit of parchment paper.
For the ‘crust’:
1) Process the above in a food processor until you get what looks just like pesto.
2) Place a couple of tablespoons on the bottom of the pan a spread evenly.For each ‘tart’:
1) Thinly slice all of the above. Alternating the colors, start to layer them in a spiral pattern… somewhat overlapping.
2) Layer all the way to the top.
3) Press all of the tomatoes down so that they’re nice and tightly packed in there. Cover the top with one hand and tip it over into a sink. There is a fair amount of water in tomatoes and it stands just a little better if you can drain some of it out.
4) Place the artwork into the freezer for about ten or fifteen minutes… just long enough so you can lift it off the parchment paper with the ‘crust’ still intact.
5) Serve with a few extra arugula leaves and a bit of cracked black pepper.
