Ingredients
Units
Scale
For the dough:
- 2 cups whole wheat flour
- 1/3 cup water
- 1/3 cup soft coconut oil (not melted) or plant-based margarine (you might want to add some more if the dough is too crumbly – just press the dough together with your fingers and see if it sticks well)
- 1/2 tsp Himalayan salt
For the filling:
- 400g silken tofu
- 1 Tbsp olive oil
- 1 Tbsp potato starch
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 Tbsp dried herbs de Provence (basil, rosemary, oregano, thyme)
- pinch of Kala Namak (black Himalayan salt)
- 3/4 cup spinach leaves, chopped
- 1/4 cup green onions, cut into thin rings
- 10 sun-dried tomatoes in oil, chopped
- 6 cherry tomatoes, cut in halves
- vegan parmesan to sprinkle on top (optional)
Instructions
- Make the dough by combining the flour, water, softened coconut oil (make sure it’s not melted) and salt in a medium sized bowl.
- Knead the mixture into a smooth dough (you can use a hand mixer for help) and form a ball. Let it rest in the fridge for about 30 minutes, covered with a kitchen towel.
- In the meantime, cut the green onions into thin rings and chops up the spinach and sun dried tomatoes.
- In a medium bowl, combine the tofu, oil, starch, spices and Kala Namak (optional). Whisk together and add in the sun-dried tomatoes, green onions and spinach one after another. Combine well and let rest in the fridge.
- Divide the dough into 12 equally sized small portions and place baking cups into a muffin tray. Use one portion per cup and evenly press the dough into the cups and make sure to press it up the sides as well.
- Preheat the oven to 180°C.
- Pour in the tofu mix evenly into the cups and top with half a cherry tomato (you can also sprinkle vegan parmesan on top but that’s optional).
- Place the whole tray in the oven and bake for 30-35 minutes at 180°C. Let cool down a bit and serve with a fresh salad on the side, or as a single snack!
Description
Makes 12 tarts