Name: Mini Tomato Tarts
Prep time: 30 min
Cook time: 30 min
Yield: 6 tarts
Cuisine: American
Ingredients: 1 cup sun-dried tomatoes; 3 dates; 1.5 Tbsp tahini; 4 Tbsp olive oil ((extra virgin)); 4 Tbsp lemon juice; pinch sea salt; paprika ((to taste)); 2/3 cup almonds; 1/4 cup sesame seeds; 1/4 cup macadamia nuts ((or nuts of choice)); 1/4 cup linseed ((flax meal)); 1 tsp garlic (powder); 2 Tbsp olive oil ((extra virgin)); 1 Tbsp balsamic vinegar; 1 Tbsp basil ((chopped fresh)); pinch sea salt

Serves

Level

Moderate

Ingredients

Ingreds.

Total

30min

Serves

Level

Moderate

Ingredients

Ingreds.

Total

30min

Tomatoes are awesome. Sun-dried tomatoes are unbelievable! So much flavor! These sun-dried tomato tarts are zesty, delicious, creamy, and a bit nutty! Wonderful as an appetizer or for a tasty snack.

Ingredients

Tomato Pate

1 cup sun dried tomatoes
3 dates
1.5 Tbsp tahini
4 Tbsp olive oil (extra virgin)
4 Tbsp lemon juice
pinch sea salt
paprika (to taste)

Tart Base

2/3 cup almonds
1/4 cup sesame seeds
1/4 cup macadamia nuts (or nuts of choice)
1/4 cup linseed (flax meal)
1 tsp garlic powder
2 Tbsp olive oil (extra virgin)
1 Tbsp balsamic vinegar
1 Tbsp basil (chopped fresh)
pinch sea salt

Servings: tarts

Units:

Directions

Prep

30 min

Total

30 min

Soak the sun dried tomatoes and dates in water for half an hour to an hour.
Add to a blender the nuts and seeds, garlic powder, 2 TBSP olive oil, balsamic vinegar, basil and pinch of sea salt. Process until it incorporates and becomes a slightly sticky mixture. Leave a bit of texture to it, but make sure it’s sticky.
Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
Press firmly with your hands to create the tart shapes.
Place in fridge.
Drain tomatoes and dates and add them to a blender with tahini, 4 TBSP olive oil, lemon juice, pinch sea salt and paprika. Process until smooth.
Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
Place in fridge until ready to serve.
Decorate with more basil and a pistachio nut and serve chilled.