Sun-dried Tomato & Olive Tartlets

Print Recipe

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 Time

38

Cook Time

2

Servings:

4

people

Ingredients

For the pastry

• 2 sun-dried tomatoes
• 1.5 tbsp coconut oil
• 1 tsp ground flaxseed
• 1 tsp dried oregano
• 3/4 cup walnuts
• 3/4 cup ground almonds
• 1/2 tbsp nutritional yeast
• A 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

Instructions

• 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.

Notes

Keep the tartlets chilled before serving.

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