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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 mins
Cook Time2 mins
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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