Have I mentioned how much I love summer? Not today? Well, I do. Besides the fact that I was born in July (oh, did we skip my 25th, this year...oops) and the weather is warm and sunny, there is so much good eatin' to be had. Summer is the season of tomatoes and zucchini, of peaches and berries, of eggplant and peppers, and of course - FIGS! Those teardrops of with which I fell in love during my farming excursion in Italia, how I have dreamed about their return to season. Well, the first of the fruit have arrived, just in time for this month's Raw Recipe Challenge! Considering the heat, a raw recipe is quite welcome.
Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion have challenged readers to a month of mini pie making, in the raw. Unfortunately for my free time (what little there is), pies are probably my favorite baking pursuit, and I happened to learn of this challenge at the beginning of the month. Let's just say that this month may see a disproportionate number of raw pies...
Taste of Tuscany Tart (yields 1 mini tart; vg, gf)Crust
1/2 cup raw almonds (optional - soak for an hour prior)
1. Food process all ingredients until they begin to come together. Add a tsp of water, if necessary. Use fingers to press firmly into a small tart pan.
1 medium banana (I like mine pretty unripe...)
1 tsp agave
1 tsp lemon juice
2. Place all ingredients in the food processor until smooth. Spread evenly over crust.
2 medium, sliced
3. Arrange fig slices daintily on top of banana puree. Perhaps drizzle a little agave or garnish with some sliced almonds.
Wasn't that simple? Just you, fresh ingredients, and something with a sharp rotating blade (watch out for that). Can't wait until my next raw pie? Check out my baby apple pies!