Sun-dried Tomato & Olive Tartlets

A great snacking option, starter or dinner party nibble, these mini tartlets have a pastry of heart-healthy nuts and are filled with sweet sun-dried tomatoes, salty Kalamata olives and aromatic basil.
Prep Time38 minutes
Cook Time2 minutes
Servings: 4 people


For the pastry

  • 2 sun-dried tomatoes
  • 1.5 tbsp coconut oil
  • 1 tsp ground flaxseed
  • 1 tsp dried oregano
  • 3/4 cup ground almonds
  • 1.5 tbsp nutritional yeast
  • 1 pinch of sea salt and black pepper to taste

For the filling

  • 12 Kalamata olives
  • 8 sun-dried tomatoes
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 1 small clove garlic
  • 1/4 cup fresh basil

To serve

  • 1 tbsp pine nuts
  • fresh basil to garnish


  • To prepare the crust, add the walnuts and tomatoes to a food processor and pulse to form a chunky crumb.
  • Add the coconut oil to a small pan over a low/medium heat until melted, then remove from the heat.
  • Add the walnut mixture, ground almonds, flaxseed, nutritional yeast, oregano, salt and pepper and stir into the melted oil, forming a dough.
  • Line a small shallow tray or dish with silicone-free baking paper.
  • Divide the dough into 8 even portions and roll into balls. Arrange across the lined tray.
  • Press your thumb into the centre of each dough ball, pushing the sides outwards and pinching the edges to form a mini tart shape.
  • Transfer to the fridge to set and firm for 20 minutes whilst you prepare the filling.
  • Add all the filling ingredients to a food processor and blend to form a thick paste.
  • Add the pine nuts to a dry frying pan over a low/medium heat and toast for a minute or two until lightly golden all over.
  • Remove the chilled pastry cases from the fridge and spoon a heaped teaspoon of the tomato and olive paste into each one.
  • Scatter the tartlets with the toasted pine nuts and fresh basil to serve.


Keep the tartlets chilled before serving.