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Roasted Heirloom Tomato Tart With Chickpea-Walnut Filling
Ingredients
- For the sunflower seed-oat crust
- 1 ¼ cups oats
- ¾ cup sunflower seeds
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 3 tablespoons coconut oil at cool room temperature
- ~3 tablespoons ice cold water
- For the filling:
- 1 cup soaked walnuts well drained (soak for at least an hour to soften)
- 3 tablespoons water or liquid drained from the chickpeas
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon dijon mustard
- 1 large slice of very ripe tomato
- ¾ can organic chickpeas drained (about 1 cup)
- ½ to 1 teaspoon sea salt we use the lower salt level
- The tomato layer
- 4 to 6 multi-colored heirloom tomatoes – slice about ⅜ inch thick
- Olive oil for brushing on the tops of the tomatoes
- Chives Basil & Oregano or herbs of choice to sprinkle on
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