Pear Arugula Tarts with Pine Nut Crust

by Susan on October 10, 2013


Raw Arugula Pear Tart

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.

Raw Arugula Pear Tart

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?

Raw Arugula Pear Tart

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!

Raw Arugula Pear Tart

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{ 13 comments… read them below or add one }

Dafina October 10, 2013 at 4:17 pm

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 October 10, 2013 at 4:24 pm

You are welcome! Thanks for the comment!

Raine October 10, 2013 at 4:50 pm

Love your amazing recipes and photos. May I ask what kind of camera you are using? Thanks for all these incredibly, delightful creations!

cc October 10, 2013 at 5:43 pm

what can replace nutritional yeast? Most of your recipes use and I am

Susan October 10, 2013 at 6:48 pm

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!

Laura-Jane October 10, 2013 at 9:36 pm

Gorgeous Susan! Perfect for a special occasion. You inspire me.

Eileen October 10, 2013 at 11:21 pm

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.

Barbara November 27, 2013 at 1:00 pm

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.

Susan November 27, 2013 at 2:07 pm

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.

Emily March 29, 2014 at 4:57 am

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.

Emily March 29, 2014 at 6:01 am

Also Susan, if you could please tell me what to add to the crust to dry it out more cos mine came out too pasty/doughy & its mushy & not setting, I dont wanna add more nuts & I dont know if desicated coconut would be the right thing, please help.

Susan March 30, 2014 at 2:38 pm

Emily, if it is too pasty, you can either put it in the dehydrator to dry out a bit or not add as much liquid. Cheers!

Susan March 30, 2014 at 2:38 pm

Emily, the flavor of Braggs is similar to soy sauce. You can use that or Tamari. Cheers!

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