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.
For the pastry
cup ground almonds
pinch of sea salt and black pepper to taste
For the filling
extra virgin olive oil
small clove garlic
cup fresh basil
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.