Pear Arugula Savory Tart with Pine Nut Crust
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 savory 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
Serves 4
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
- Place all ingredients in food processor and process until the mixture just begins to come together.
- 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
- Place cashews, water, nutritional yeast lemon juice, and salt and pepper in high-speed blender. Blend until smooth.
- Remove to bowl and stir in chopped baby arugula and pear.
- 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
- Toss onions with marinade, let sit for at least 4 hours. You want to stir occasionally.
- 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.
Emily wrote on March 29, 2014
Hi Susan. What can I use instead of Braggs Liquid Aminos? Our shop doesnt sell it. I do have balsamic vinegar & raw apple cidar vinegar, which one would be the better substitute or is there something else I should use? Emily.
Susan wrote on March 30, 2014
Emily, the flavor of Braggs is similar to soy sauce. You can use that or Tamari. Cheers!
Susan wrote on November 27, 2013
The flavors will not dissipate. If it is just the night before, it should be fine. To be safe, you can mix the crusts and filling separately the day before and assemble the day of the party.
Barbara wrote on November 27, 2013
Hi Susan,
Can I make this 24 hours in advance of a dinner party? Just wondering if the base will get soggy or if the flavors will dissipate if sitting too long in the refrigerator.
Thank you so much and I really love your website.
Eileen wrote on October 10, 2013
Such an interesting combination! I would never have thought to put arugula and pears in a tart together, but I can just imagine how good the sweet & peppery flavors must be.
Laura-Jane wrote on October 10, 2013
Gorgeous Susan! Perfect for a special occasion. You inspire me.
cc wrote on October 10, 2013
what can replace nutritional yeast? Most of your recipes use and I am
Susan wrote on October 10, 2013
You can just leave it out. It is in there for nutrients and flavor but if you are allergic to it, just don’t use it. Also, actually very few of the recipes on the site use nutritional yeast. But I love the flavor and the B12 I get from it. Cheers!
Raine wrote on October 10, 2013
Love your amazing recipes and photos. May I ask what kind of camera you are using? Thanks for all these incredibly, delightful creations!
Dafina wrote on October 10, 2013
I LOVE your recipes! I am on day 16 of a 21-day raw food detox/cleanse and feel FABULOUS! The friend who is leading us is a raw foodist as well and has me so excited about being in the kitchen again, and for ME! Oh, I used to do it for my Sun and husbands (lol), but when it came to me, I was a bit lackadaisical. Now, I invest hours in the kitchen and have lost some unwanted extra weight and energy. Ahhh
Now, I can use the recipes you post that do not require a dehydrator. That you for your luscious posts!
Susan wrote on October 10, 2013
You are welcome! Thanks for the comment!