Crust:
1 cup walnuts
1 cup pumpkin seeds
2 cups sun dried tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil
Zucchini hummus:
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
Topping:
2 cups baby tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil (optional)
To make the crust: 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. Press into a tart pan and put in the fridge so it can set.
To make the zucchini hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.
To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes.
Source: https://www.thisrawsomeveganlife.com/2013/08/sun-dried-tomato-tart-with-zucchini.html
