Serves: 5
Total Calories: 270
Yield: One 8 Inch Tart

CRUST
1/2 cup sun dried tomato
1 cup warm water
2 carrots peeled and roughly chopped (about 1 1/2 cups)
2 cloves garlic
2 cups fresh corn kernals, or frozen and thawed
1 cup ground flaxseed
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon ground cumin
FILLING
1 cup coarsely chopped spinach leaves
1 cup coarsely chopped dandelion leaves
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped basil
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper

1. To make the crust, soak the tomatoes in the water for 1 hour, or until soft. Reserving the soaking liquid, drain the tomatoes and place them in a food processor.

2. Add the remaining crust ingredients except the soak water to the food processor and mix until smooth. If necessary, add the reserved tomato water 1 or 2 tablespoons at a time until the crust has a dough-like consistency.

3. Place the dough on the center of a Teflex dehydrator sheet. With the back of a large spoon, spread out the dough into an 8-inch circle. Using your fingers, build up the sides of the circle until it resembles a pizza crust. Place in the dehydrator and dehydrate at 105°F for 12 hours.

4. Flip the crust and then carefully remove the top Teflex sheet and return the crust to the dehydrator. Dehydrate an additional 4 to 6 hours, or until the desired crunchiness is reached.

5. About 30 minutes before serving, place all the filling ingredients in a medium bowl and mix to combine. Let sit for 30 minutes at room temperature.

6. Remove the crust from the dehydrator and fill with the spinach filling. Cut into wedges and serve.

For a Change . . .
* Add any or all of the following toppings to the tart before serving: 1/2 cup chopped tomatoes, 1/2 cup crumbled raw goat cheese, 2 tablespoons fresh chopped oregano leaves, or Tomatillo Salsa.

Nutritional Facts:

Serves: 5
Total Calories: 270
Calories from Fat: 147

More Recipes from the The World Goes Raw Cookbook:
Sopa de Ajo
Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet