Sweet Utopia Blog

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Sundried Tomato Walnut Basil Tarts with Tahini Drizzle September 21, 2014

I love this hearty combination of flavorful sundried tomatoes with rich walnuts and fresh basil. The tahini ties it together, and, paired with salad, these make a nice lunch. Feel free to make extra drizzle to use over some fresh baby greens!

IMG_0248e

Quantity: 12

Size: Regular

Base Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1/4 cup vegan butter

1/2 cup plain nondairy milk

Filling Ingredients:

2/3 cup walnuts

1/3 cup chopped sundried tomatoes, soaked and drained

1 clove garlic

1/2 teaspoon salt

1 tablespoon nutritional yeast

2 tablespoons water

3 tablespoons chopped fresh basil

Extra virgin olive oil for brushing

Tahini Drizzle Ingredients:

1/4 cup tahini

1/4 cup fresh lemon juice

1/4 cup water

1 clove garlic

1/2 teaspoon sea salt

Garnish:

Fresh basil

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. To make the dough for the base, grind the oats in a blender or food processor. Combine the ground oats with the flours, baking powder, xanthan gum, baking soda, and salt. Add the butter and milk. Knead the mixture until integrated. Press the dough into the pan, forming a short ridge of about 1/4 inch up the sides.

To make the filling, combine all of the filling ingredients in a blender or food processor and process until integrated and roughly ground. Distribute the filling evenly onto the base. Drizzle or brush 1/4 teaspoon of olive oil over each tart.

Bake 25 minutes and garnish with additional strips of fresh basil. Serve warm with Tahini Drizzle either in a small bowl next to the tarts or drizzle it over the tarts.

To make the tahini drizzle, combine all the ingredients in a blender and blend until smooth. Store refrigerated.

Enjoy!

Love,

Sharon

www.sweetutopia.com

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