Name: Sun-dried Tomato & Olive Tartlets
Prep time: 38 min
Cook time: 2 min
Ingredients: 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; 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; 1 tbsp pine nuts; Fresh basil to garnish

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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.