Another week, another pie. This week I decided to switch things up for my savory pie and delve into the vegan world for my inspiration. I had tried my hand at being a vegan about a year ago and because of a jam-packed schedule and limited resources, had given up on the venture after approx. 3 months–not to mention, vegan cheese didn’t really cut it for me. Ideally, I loved the idea of veganism–if you stick to local and seasonal ingredients, it’s a super eco-friendly and healthy lifestyle. So, I decided why not pie? Well, friends, I have to admit, this pie wasn’t my proudest venture. It was bursting with flavor from the strong garlic and sun-dried tomatoes, but I think the flavors were overwhelming and stood out too much, rather than creating the deep layers of satisfying flavor I was hoping for. Additionally, I think cold nature of the dish and the lack of flakiness rubbed me the wrong way in comparison to all of the other pies I was consuming on banquet day. Still, though, it was pretty cool to make an entire pie with veggies, nuts, and seeds, and if you’re into that kind of thing, by all means here’s how to do it!
The first thing I did coat the tomatoes with some salt and olive oil and throw them in the oven. The recipe said to dehydrate them at the lowest temperature for 4-5 hours…Well, that amount of time seemed like forever, so I just cranked up the heat to a whopping 375 and decided that would knock off a couple hours…little did I know…
Yes. This is what happens when you forget about the tomatoes…Luckily, I ended up having just enough to make a pretty topping!
Making the tart “crust” was super simple. All there really was to it was processing and pressing. No big shakes. The filling was ridiculously easy, as well. Process and spread. I found that the sesame seeds didn’t particularly turn into sesame “butter”, but that didn’t seem to make a difference! The final picture of this tart on banquet day is picture below…I had about half of it left at the end, sadly, but I don’t blame anyone…I’d say it would be much better suited to a hot summer day.
Savory Tomato and Zucchini Hummus Tart
Ingredients:
- 1 cup walnuts
- 1 cup pumpkin seeds
- 2 cups sun dried tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil
- 1 cup sesame seeds
- 2 heaping cups chopped zucchini
- Salt, as desired
- 1-2 garlic cloves
- Juice from 1 lemon
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 2 cups baby tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil (optional)
Directions:
- Crust:
- 1. Pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together.
- 2. Press into a tart pan and put in the fridge so it can set.
- Zucchini hummus:
- 1. Process the sesame seeds into sesame butter in a food processor or high speed blender
- 2. Put rest of ingredients into a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.
- Topping:
- 1. Slice all the baby tomatoes in half, then rub with olive oil and salt.
- 2. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours.
- 3. Decorate the top of your tart with the tomatoes.
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