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Mediterranean Mini Tarts brought by Veggie Girl


Posted 4 years, 9 months ago at 2:50 pm. 1 comment

This recipe was made for the Matthew Kenney Project by Veggie Girl

Crust
2 cups almonds, processed to crumb form
1/2 cup cashew flour
1/2 T salt
1 T nutritional yeast flakes
3 T olive oil
1/4 cup water
1/2 T cumin

Mix all ingredients in a bowl with hands. Press into plastic-lined mini tart shells and dehydrate 4-5 hours. Remove from plastic and place on dehydrator screens; dehydrate overnight. **Veggie Girl put it in 8 inch pie plate and kept it in the glass to serve.

Hummus Filling
1 cup cashews, soaked 1-2 hours
1/2 cup macadamia nuts, soaked 1-2 hours
3 T fresh lemon juice
1 1/2 T olive oil
1/4 cup tahini
3/4 t salt
1/2 clove garlic
1/2-2/3 cup water

Blend all ingredients in a Vita-mix until completely smooth, adding water onley as necessary to form a thick puree. Pour into a piping bag. **Veggie Girl just used a straight edge spatula to take it out of Vita-mix because the pie is larger than mini tarts.

Tomatoes
2 cups halved or thinly sliced cherry tomatoes
1/4 cup olive oil
salt and pepper to taste (omitted)

Toss cherry tomatoes with olive oil, salt and pepper. Spread on Teflex sheets and dehydrate 20-30 minutes.

Tapenade
1/4 cup olive oil
1 1/2 cups pitted green olives (these were not raw, I couldn’t find raw)
1 T lemon juice
1 T chopped parsley
Black pepper to taste

Blend ingredients in a Vita-mix until smooth.

Garnish OMITTED
1/2 cup diced cucumber
3 T parsley

Garnish is supposed to stirred into hummus, but VG left it out.

Drizzle the mini tarts with tapenade and finish with finely chopped parsley.

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