Sweet Utopia Blog

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Cheese Tartlets with Gazpacho September 21, 2014

These creamy, flavor-packed cheesy, filled tarts go well with the cooling, tangy Spanish soup to dip them into. Add some salad and you have a nice, light meal. You can enjoy being flexible in your proportions of the gazpacho to personalizeIMG_9922 the soup, and make it as spicy as you wish!

Quantity: 12

Size: Jumbo


Base Ingredients:

1/3 cup tapioca flour

1/3 cup sweet sorghum flour

1/3 cup sweet rice flour

1 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 cup nondairy cream cheese

2 tablespoon plain nondairy milk

2 tablespoons cold vegan butter

Filling Ingredients:

1 small uncooked potato, peeled and chopped roughly

2/3 cup nondairy cream cheese

1 large clove garlic

2 tablespoons fresh lemon juice

1 1/2 tablespoons vegan Parmesan cheese

1 1/2 tablespoons chopped scallions (white and light green parts)

1 tablespoon fresh thyme

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Gazpacho Ingredients:

1 cup chopped tomatoes

1/2 cup chopped cucumber

1/2 cup chopped red, green, yellow and/or orange bell pepper

2 tablespoons chopped red onion

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1 tablespoon extra virgin olive oil

1-2 teaspoons chopped fresh spicy pepper, optional

1 teaspoon agave

1/2 teaspoon sea salt

Dash black pepper


Preheat the oven to 350 degrees F and oil two jumbo 6-muffin pans. To make the base, combine the flours, baking powder, salt, xanthan gum and baking soda. In a separate bowl, combine the cream cheese, milk and butter. Knead together the two mixtures until integrated. Press the dough into the pans.

To make the filling, combine all the filling ingredients in a food processor and process until smooth. Spread an equal amount of filling over each base. Bake for 25 minutes or until lightly brown. Let the tarts cool in the pans. Serve with the chilled gazpacho.

To make the gazpacho, process all the ingredients in a food processor or blender, leaving some texture. Refrigerate at least an hour prior to using and keep refrigerated until serving. Serve in small bowls with the tarts.






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