Your whole food, plant-based life.

Spinach Tomato Tart

Fall is in the air, the evenings are getting cooler and my dehydrator is humming again! During the summer, dinner is almost always a hearty salad made with fresh finds from the farmer’s market. But as the evenings cool off, I find myself wanting something a little more substantial and the raw food recipes start getting a little more creative!



I made this little tart with the left over tomatoes from the Hearty Heirloom Salad. I love the concentrated flavors of a marinated tomato, so into the dehydrator they went. Once these were done I knew they would make a perfect little tomato tart. The crust is made from almonds and kale (for an extra nutritional punch) and the filling uses cashews, tomatoes and spinach! With a little advanced planning to marinate the tomatoes and dehydrate the kale, these little raw, nutritious tarts come together in a pinch and the flavor is unbelievable! A perfect raw food recipe for dinner tonight, or your entertaining menu! *Day Before Notes: Marinate tomatoes, dehydrate kale, soak cashews.



You can use baking rings, or tart shells for these tarts. I love these rings: Baking Rings and this tart pan: Tart Pan



Perfectly marinated tomatoes!


Tomato Spinach Tart


Marinated Tomatoes

  • 4 cups cherry tomatoes, divided 
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, diced fine
  • 3 tablespoons Italian herb mix (oregano, basil, marjoram, thyme and cracked rosemary from Penzey’s)
  1. Whisk together olive oil, balsamic vinegar, garlic and herb mix.
  2. Slice tomatoes in half and toss with vinaigrette to coat.
  3. Place on dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done. (Don’t worry they are still raw. The food temp never goes above 115 degrees)


  • 1 cup almonds
  • 1 tablespoon coconut oil, melted
  • 1/2 cup kale flakes (dehydrate your kale when you are dehydrating the tomatoes)
  • pinch Himalayan salt and pepper
  1. To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with rolling pin.
  2. Place almonds in food processor. Process until a fine crumb is achieved.
  3. Add kale, coconut oil and salt and pepper. Pulse to mix.
  4. Pat 1/4-inch deep in tart shells. You can use one 9″ tart shell or 4 smaller tart shells.



  • 1 1/2 cup cashews, soaked overnight in the fridge and drained
  • 1 clove garlic
  • 1/2 lemon, juice from
  • 1 tablespoon nutritional yeast
  • 3 tablespoons water
  • 2 cup spinach (crushed by hand)
  • 2 cups marinated tomatoes
  1. Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
  2. Stir in crushed spinach and tomatoes.
  3. Top with a the remaining two cups of marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.



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  1. clarissa wrote on March 29, 2013

    Once again, you have out done yourself! WOW! Cannot wait till my tomato plants start producing. This looks amazing.

  2. Lou wrote on March 27, 2013

    Thanks for sharing…. Looks so good as always.

    • Susan wrote on March 28, 2013

      Thank you, Lou!

  3. Char wrote on March 26, 2013

    Is this good leftover?

  4. Lyndsay wrote on December 26, 2012

    I made this for Christmas dinner and my husband and I loved it! It is so rich. My husband, who is vegetarian, said “I can’t believe you can make something that decadent with those ingredients!” My only gripe is the coconut oil. I can really taste it and don’t love the way that flavor mixes with the other flavors. Is there another oil I can use that will make the crust stand up that nicely?

  5. Aline wrote on May 12, 2012

    I love your website, and all your recipes seem amazing.
    I just wonder if I may not use yeast with this recipe it still work?
    Thank you

  6. Jennifer Minar-Jaynes wrote on September 29, 2011

    Wow–this looks amazing! I’m going to have to try it.

    I wish I were able to make my food look this good. =)

    – Jennifer

  7. sheryl wrote on September 19, 2011

    Made this for a friend’s birthday dinner, everyone thought it looked & tasted great!

  8. Jen Lapietro wrote on September 17, 2011

    I’m preparing this recipe now. Used the 3 Tablespoons of Italian seasoning (think it was suposed to be 3 testpoons). My tomato halves have lots of italian seasoning on them – in comparison to your picture. I swished off the excess with 1-3 hours left in the dehydrator and YUMM!!!
    Didn’t have any Italian seasoning in the house – all the spice jars were empty. So I found a recipe at It was easy to mix up and works great!
    Thanks again for your great recipes. Jen

  9. Rkta wrote on September 15, 2011

    Looks amazing! Your presentation is always gorgeous. Where did you obtain your scalloped smaller tart shells?

    • Susan wrote on September 15, 2011

      I have a whole collection of them picked up from various cooking stores. I am sure you could find them on amazon.

  10. EvolveWithFlavor wrote on September 14, 2011

    That is pretty damn creative.

    I just had a Spanish Souffle like that at our local organic food place yesterday. Although it was good, I’m not sure it looked as good as THAT picture.

    Although high resolution photography can work magic…

    just kidding, haha.

    Look forward to reading you guys more


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