Seed Tart with Kale Pesto and Onions

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Seed Tart with Kale Pesto and Onions

Seed Tart with Kale Pesto and Caramelized Onions!

Last week was an emotional one to say the least. Despite the range of feelings shared, I’m hopeful that now more than ever people will stand up and fight for what they believe in. Personally, it was a week of deep reflection and it reminded me why I started Rawcology. A few years ago, for the first time in my life, I found myself in a melancholic rut that I could not shake. My complacency in the workforce edged into a downward spiral and I started to not recognize myself by the negative thoughts I harboured. A change was in order so when I asked myself, “what matters to you most?” and “what kind of legacy do you want to leave behind?” I knew I had to invest more of my time in the activities that fuelled my desire for creativity and simply made me happy.

By spending time reflecting on these questions, I was able to envision how I wanted my future to look and knew that Rawcology had to be part of it. Ultimately, my mission with Rawcology is to inspire and educate people that it’s possible to eat and create easy, healthy and delicious plant-based meals. What and how we eat plays a key role in our personal health and the health of the planet. Through my work as a recipe developer, teacher and holistic nutritionist, I hope I can authentically connect with my community and equip them with the knowledge and confidence to take action by consciously choosing to eat and live in a way that is kind, sustainable, nutritious and delicious. Each of us has the power to shape our own health and the health of the planet. It’s going to require a whole lot of persistence and dedication to commit to living your healthiest, sustainable life but once you get started, you’ll wonder why it took so long to get started. 

Now to the recipe! This is the first time I’ve experimented making a savoury tart using only nuts and seeds in the crust and I can say I’m quite pleased with how it turned out. Layered with kale pesto, thinly sliced sunchokes (Jerusalem artichokes), caramelized onions, dried cranberries and greens, this tart is the real deal! I hope you’ll enjoy it and share it with someone you love. 

Seed Tart with Kale Pesto and Caramelized Onions
Serves 6
A savoury gluten-free tart that's packed with protein, fiber and nutrition.
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  1. 2/3 cup raw pistachios
  2. 2/3 cup raw pumpkin seeds
  3. 2/3 cup raw almonds
  4. 2 tbsp extra virgin olive oil
  5. 1 tbsp lemon juice
  6. 1 tbsp coconut nectar (or other natural sweetener of choice)
  7. Pinch of pink himalayan salt
Kale Pesto
  1. 1/2 cup raw cashews, soaked 1/2 hour - 2 hours
  2. 2 cups kale, de-stemmed
  3. 1 tbsp extra virgin olive oil
  4. 1 tbsp filtered water
  5. Juice from 1/2 lemon
  6. Pinch of pink himalayan salt
  1. 1 tbsp grapeseed oil
  2. 2 yellow onions, sliced into rings
  3. 2 sunchokes, peeled and thinly sliced
  4. 1 tbsp dried cranberries, thinly sliced
  5. Handful of greens (i.e sunflower sprouts, arugula)
  6. Pinch of pink himalayan salt
  1. Preheat oven to 395 degrees Fahrenheit.
Make the crust
  1. In a food processor, first pulse the pistachios, pumpkin seeds and almonds until they're like breadcrumbs. Add the remaining crust ingredients and pulse until the mixture comes together when squeezing it in your hands. If the crust is too crumbly, add additional olive oil until it holds together.
  2. Spread the crust mixture onto a parchment-lined baking sheet. Using your hands, form the crust into a circle. Use a rolling pin to roll out the crust, if necessary.
  3. Bake the crust for 10 - 12 minutes, or until golden. Set aside to cool.
Make the kale pesto
  1. In a food processor or high-speed blender, process all ingredients until smooth. Place in a small bowl and set aside.
Prepare the toppings
  1. Peel and slice the onions into rings. In a medium pan, add 1 tbsp grapeseed oil over medium heat. When the oil starts to shimmer, add the onions and stir regularly for approximately 18 - 20 minutes, or until the onions are soft and brown.
  2. Thinly slice the sunchokes and dried cranberries.
Assemble the tart
  1. After the tart has cooled, spread the kale pesto on top. Layer the sunchokes, caramelized onions, dried cranberries and greens on top. Enjoy!

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