Pear and Rucola Tart

WHAT YOU WILL NEED:
for 4-6 people

• 1 Pear, sliced

CRUST:

• 2 cups cooked chickpeas
• 1 tablespoon ground flax seeds
• ½ cup rice flour
• 3 tablespoons coconut oil
• 1 teaspoon salt

Almond Ricotta

• 1 cup Almond Pulp
• 2 tbsp olive oil
• 1 tsp yellow mustard(optional)
•  Juice from 1/2 lemon or 1 tbsp applecidervinegar
• ½ tsp salt
• ½ tsp nutritional yeast powder(use 1 tsp if using flakes)
• ¼ cup plant milk(more if needed)

Rucolla Pesto

• 100g pesto
• 20g parley
• ¼ cup olive oil(or according to your taste)
• ¼ cup water(more if you like more liquid)
• Juice from ½ lemon
• 1 tsp Nutritonal yeast
• 30g hazelnuts

Finishing :

Lemon or orange juice and olive oil

HOW TO:

1. Crust:Blend the chickpeas with flaxseeds, salt, coconut oil and curcuma in the food processor until it becomes a paste;
2. Transfer the paste to a bowl and add the rice flour. Mix the dough with the hands until it becomes “moldable”;
3. Mold the dough into a tart pan using the hands and pre-bake at 180°C for about 10 minutes;
4. Ricotta : Mix the almond pulp with the rest of the ingredients and place it in a small container. Keep it in the fridge for about 5-7 days or freeze for about max 3 months.
5. Pesto: Blend the rucola, parley, olive oil, water, lemon juice, nutritional yeast and salt until liquid at medium speed;
6. Add the hazelnuts and blend for 1 minute. Set Aside;
7. Take the pre-baked crust from the oven, make a layer of the pesto, cover with the ricotta and finelly with the sliced pears. Bake it for extra 20 minutes at 180°C and it’s ready to serve!