Mini Tomato Tarts
Mini Tomato Tarts
Prep
30min
Total
30min
Servings
6
Ingredients
14
Level
Moderate
Prep
30min
Total
30min
Servings
6
Ingredients
14
Level
Moderate
Recipe by:Chris
Mini Tomato Tarts
Prep:30minTotal:30minServes:6
Ingredients
Tomato Pate
Tart Base
Directions
  1. Soak the sun dried tomatoes and dates in water for half an hour to an hour.
  2. 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.
  3. Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
  4. Press firmly with your hands to create the tart shapes.
  5. Place in fridge.
  6. 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.
  7. Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
  8. Place in fridge until ready to serve.
  9. Decorate with more basil and a pistachio nut and serve chilled.
Ingredients
Tomato Pate
Tart Base
Directions
  1. Soak the sun dried tomatoes and dates in water for half an hour to an hour.
  2. 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.
  3. Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
  4. Press firmly with your hands to create the tart shapes.
  5. Place in fridge.
  6. 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.
  7. Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
  8. Place in fridge until ready to serve.
  9. Decorate with more basil and a pistachio nut and serve chilled.
Directions
  1. Soak the sun dried tomatoes and dates in water for half an hour to an hour.
  2. 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.
  3. Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
  4. Press firmly with your hands to create the tart shapes.
  5. Place in fridge.
  6. 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.
  7. Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
  8. Place in fridge until ready to serve.
  9. Decorate with more basil and a pistachio nut and serve chilled.
Notes

Tomato Mini tarts

Chris

Chef: 

Chris is an author, recipe developer and amateur photographer behind Tales of a Kitchen. This blog is a place where she celebrates a healthy, positive lifestyle and the food she loves.