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Tomato Mini tarts ftr

Mini Tomato Tarts

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 tarts
Ingredients Method

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

Method
 

  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.