Lucy Di Marino

Raw Oregano Tomato Tart

Deliciously decadent, this raw oregano tomato tart has a rich and crumbly pastry and smooth and creamy filling. Perfect with salad for a main meal or enjoyed alone as a starter, this tart can also be made into single servings using individual tart cases, cupcake moulds or a mini cake tray.



• ½ tsp Himalayan salt
• 1 tbsp dried oregano
• 3 tbsp tomato juice powder
• 150 g raw buckwheat groats
• 200 g cashews


• ½ tsp Himalayan salt
• 2 tbsp tomato juice powder
• 125 g cashews
• 275 g tomatoes


• ½ tsp dried oregano
• 200 g tomatoes


In a food processor or high speed blender, process the base ingredients until they clump together to form a crumbly dough.

Transfer to a lined tart or flan case, press firmly to mould and set aside.

Blend the filling ingredients and refrigerate to set for 1 hour or use immediately for a creamier texture.

Fill the tart case and finely slice the remaining tomatoes, topping the tart and sprinkling with the remaining oregano.

Freeze single portions in an airtight container for future use.