Tomato Tartlets with Spinach Pesto
Tomato Tartlets with Spinach Pesto are the perfect party treat. Your omnivore friends probably won't even realize that they're vegan!
Ingredients
For the Crust
- 1 ½ cups spelt flour whole wheat flour, or multipurpose gluten-free flour
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- ⅓ cup cold water
For the Tarts
- 2 cups Cashew Ricotta or our favorite store-bought nondairy ricotta
- 1 cup Spinach Pesto Arugula Pesto, or you favorite store-bought nondairy pesto
- 2 or 3 Roma tomatoes sliced into 12 slices
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400 degrees.
- Lightly oil the insides of a mini tart pan or muffin pan.
Make the Crust:
- Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about ¼” to ⅛” thick. Use a round cookie cutter, a round glass, or a ring mold that’s approximately the size you’ll need for your pan to cut the dough into 12 circles. I used a 3” ring mold.
- Gently pick up each piece of the dough and place in the pan compartments. Press into all of the corners and trim away any excess.
Make the Mini Tarts:
- Fill each crust with cashew ricotta and then top with a tomato slice. Bake for 15 to 20 minutes, until the crusts look golden brown.
- Remove from the oven and let cool for a few minutes.
- Top with a dollop of the pesto and a few basil leaves.