Tomato Tart with Sunflower Seed Crust

Tomato Tart with Sunflower Seed Crust


Makes one 9" tart or three 4" tarts

gluten-free, vegan


  • 10 large cherry tomatoes; halved
  • ¾ cup feta; or plant based alternative
  • 2 tbsp fresh basil
  • 1 clove garlic
  • ¼ cup balsamic vinegar
Special Equipment
  • 9” tart pan or three 4" tart pans
  • Food processor


  1. Preheat the oven to 350°F.
  2. In a food processor, add the Go Raw Sprouted Sunflower Seeds, almond flour, and steel cut oats. Pulse until the mixture is fully incorporated and crumbly.
  3. Add a tablespoon of butter one at a time to the mixture; fully incorporating between each addition until a dough forms.
  4. Press the dough into a 9” tart pan or three 4” tart pans in an even layer. Create a ¼ inch thick edge. Cover the crust with plastic wrap and chill in the refrigerator for 30 minutes.
  5. Meanwhile, in a food processor, add the feta, basil, garlic, and balsamic vinegar. Blend until a creamy mixture forms. Some small pieces of feta may still be visible.
  6. Remove the chilled crust from the refrigerator and spread the feta mixture into the tart in an even layer.
  7. Press the halved tomatoes into the feta mixture, cut side up.
  8. Bake for 40 minutes until the crust is golden.
  9. Allow to cool for 20-30 minutes. Remove from the tart pan and serve.

Recipe and photo by Emily Wilson  | MoodFood Recipes | @moood.foood