Throwback to my roots
Mmmh, those delicious tartlets of my childhood. I really like this kind of small portion just for myself. There’s something self-rewarding about it. Maybe it’s because I come from a large family and for family meals we were very efficient! When there are eight of us at the table, you have to.
But when I sometimes took over the kitchen, I took advantage of the opportunity to make real unique portions for each person. I had the feeling that it gave a privileged, gratifying, precious, elegant twist… I was unknowingly developing a taste for the refinement of French cuisine.
My steps having led me on the path of a healthy, plant-based and lively cuisine, I offer you my raw vegan version of the Provençal tartlet of my childhood.
What’s inside a raw vegan tartlet?
In this recipe, I have gathered traditional ingredients of my land. The crust is composed of almonds and sprouted lentils. It reminds of the taste of a good home-made tart pastry. Its slightly rough texture gives this rustic side that I like.
The cream is realised with sundried tomatoes. I make them myself in the middle of Summer, when the harvests are abundant and prices at their lowest. The taste is then incomparable. This cream combines perfectly with freshly cut vegetables which will bring all their crunchiness and vitality.
Of course any self-respecting Provencal tartlet must have its olive! In this case, I set my heart on the crumpled but oh how tasty olive of Nyons! It is for me one of the tastiest mouth olives in the world. And it is one of the only olives that is really Provencal. When we walk around the Provence markets, most of the mouth olives actually come from Tunisia. It is even quite rare to be offered our good olive from Nyons. Of course I did not skim all the markets but it is still the overall impression I had. In general, olive producers in the region prefer to make oil. And you can understand this in view of the incomparable quality that they obtain, I am thinking in particular of the Alpilles terroir. So I decided to make my own olives this year, maybe it will be the subject of a next post? Stay tuned 🙂
A highly nutritionnal cuisine
You’ll notice if you realize it that this raw vegan tartlet is very nourishing. Like many times with living food, it only takes a small quantity to feel full. This was the case when I first tasted the raw vegan pizza from Nama, a restaurant in London a few years ago. It was only a few delicious bites though, but I was quickly full.
Indeed all the nutrients are still fully contained in the ingredients. It is the most nutritionally rich type of food. Everything is complete, unrefined, not heated at temperatures above 40°, if necessary you can germinate, which increases tenfold the content of vitamins, enzymes, bio-assimilable minerals … This is why many people affected by certain so-called “modern” diseases manage to get rid of them by adopting a living, plant-based and varied diet.
Raw vegan cuisine also allows you to discover new flavors. They are richer, more intense, more complex tastes too. It’s a new array of flavors to discover, I really invite you to do so! I never get tired of experimenting, testing new associations, from sweet to salty, it’s an inexhaustible field of exploration!
I hope this recipe will make you want to try all these amazing flavors for yourself. They are there, within our reach, for our greatest pleasure and that of our loved ones! Because when you start tasting it, you never stop wanting to learn more.
Raw Vegan Provençal Tartlet
- Food processor
For the crust
- ½ cup sprouted lentils
- ½ cup activated almond powder
- ¼ cup shallot minced
- ¼ cup celery chopped
- ½ tsp salt
- 1 tablespoon golden lin seeds ground
For the sundried tomato cream
- ¾ cup sprouted sunflower seed
- ¼ cup sundried tomatoes soaked
- 1 tablespoon shallot minced
- ½ tsp lemon juice
- 1 tablespoon olive oil extra virgin
- ½ tsp apple cider vinegar
- ¼ tsp fresh rosemary
- ½ tsp date
- 1 tablespoon water
- Put all the ingredients in a food processor with the S-blade.
- Grind for a few seconds while keeping a slightly lumpy texture.
- Oil the tart moulds.
- Press the dough into the pans.
- Place in the dehydrator for 24 hours. Halfway through, remove the moulds so that the bottom dries well too.
Sundried tomato cream mix
- Place all ingredients in the blender bowl.
- Blend until smooth.
- Be careful it is a very thick texture, if you prepare a lot of it make it in several times to avoid damaging your blender.
- Take a crust and garnish it with the cream.
- Garnish with mandolin cut red bell pepper slices. You can also try to garnish with your favorite in-season vegetables !
- Sprinkle with fresh thyme and lemon zest.
- If you want, you can warm the pies 30mn before serving
So much for this recipe of Provençal tartlets! I hope you will like it or at least that it will inspire you. If you make it, don’t hesitate to let me know what you thought about it in a comment below. It it would be a real pleasure 🙂
And if you want to stay informed of my next publications, you can also follow me on Facebook Raw Cuisine Culinary, Twitter Raw Cuisine Culinary, or Instagram Chef Stéphaële.