Pear Arugula Tarts with Pine Nut Crust

by SUSAN on OCTOBER 10, 2013






I have a crush. No…it’s not what you think, it’s a greens crush. Silly as it might be, I can’t seem to live without arugula.



Arugula finds its way into many of the meals I make. I throw it on my sandwiches (as it loves my humus spread and cucumbers), toss up salads with it and throw it into my veggie pastas. Arugula’s peppery, nutty, sweet taste pairs well with a number of different things and breaths life into dishes that your average greens can’t.

Arugula is also a nutritional feast. It is high in vitamins A, C and K, loaded with phytonutrients, and has some impressive minerals, too. And here’s a fun fact: Arugula was thought to be an aphrodisiac by the early Romans who ate this green believing that it was a sensual enhancer! Maybe that explains my crush?



For this tart, I paired the arugula with pears and pine nuts, two ingredients it loves. The result is a tasty savory tart with a hint of sweet. Pears and arugula play off each other in a spirited, tasty way.

As the holidays are fast approaching, I wanted to give you a recipe that is sophisticated enough for your best company yet simple to make. This dish is a bit high in fat (due to the nuts) but there are no added oils. Do consume appropriately. You can also make mini-tarts with this recipe for a great appetizer.

You will love the combination of sweet and savory. And don’t forget…you want baby arugula. It has a better flavor. Enjoy!






Pear Arugula Tarts with Pine Nut Crust
Makes 4, 4-inch tarts

Crust:
1 1/3 cups pine nuts*
1/2 cup hemp seeds
1 tablespoons fresh parsley, chopped
Himalayan salt and fresh ground pepper to taste

1. Place all ingredients in food processor and process until the mixture just begins to come together.
2. Press in the bottom of 4, 4-inch tart pans with removable bottoms.

Filling:
2 cups cashews, soaked overnight, drained and rinsed
3 tablespoons water
2 tablespoons nutritional yeast
1 lemon, juice from
pinch Himalayan salt and fresh ground pepper
3 cups chopped baby arugula
1 red pear, diced

1. Place cashews, water, nutritional yeast lemon juice, and salt and pepper in high-speed blender. Blend until smooth.
2. Remove to bowl and stir in chopped baby arugula and pear.
3. Spoon into tart shells on top of crust. Top with marinated, dehydrated onions (see below) and refrigerate until set.

Marinated Onions:
1 sweet yellow onion, thinly sliced
3 tablespoons Bragg’s Liquid Aminos
1 tablespoon coconut sugar or sweetener of choice

1. Toss onions with marinade, let sit for at least 4 hours. You want to stir occasionally.

2. Dehydrated at 115 until onions are dry but still a little pliable. You can do this in the oven if you wish. Just note they won’t be raw.

*Pine nuts pair beautifully with arugula but you can replace them with almonds if needed. You might need to add a bit of water to hold the mixture together.