Balsamic Sunflower Baby Plum Tomato Tartlets

by Edward Daniel
Caption of Balsamic Sunflower Baby Plum Tartlets. Image by Edward Daniel (c).

Balsamic Sunflower Baby Plum Tomato Tartlets are perhaps one of my favourite quick and easy yet elegant dishes to prepare as a starter, snack or as a main dish. Colourful and yet really tasty. I love the combination of tomatoes and balsamic vinegar.  Sometime, I like to add caraway seeds too but I wanted to keep this dish simple.

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Caption of Balsamic Sunflower Baby Plum Tartlets. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Dry ingredients
  • 85g chick pea flour
  • 50g buckwheat groats
  • 60g millet
  • 25g oats
  • 25g flaxseeds
  • 1tsp unrefined cane sugar
  • Pinch of salt
  • 50g tapioca
  • 1tsp bicarbonate of soda
  • Wet ingredients
  • 40g olive oil
  • 100ml filtered water
  • ½ lemon, juice
  • Filling
  • 25g sunflower seeds
  • 400g plum tomatoes
  • 2tbs balsamic vinegar
  • 2tbs olive oil
  • 1tbs orange juice
  • Pinch of salt


  1. Pre-soak the sunflower seeds in filtered water for at least 30 minutes. (Though, I prefer leaving to pre-soak overnight).
  2. Slice and marinade the plum tomatoes in the balsamic vinegar, olive oil, orange juice and pinch of salt.
  3. Make the dough my placing the buckwheat, millet, oats, flaxseeds, salt and sugar into a high-speed blender and blend until fine. Place in a large mixing bowl with chick pea flour, tapioca and bicarbonate of soda. Then add the wet ingredients, the water, oil and lemon juice. Mix well. Leave to rest for about 20 minutes.
  4. Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  5. Line 6 tartlet dishes with oil.
  6. Weigh and separate out the dough into six equivalent weights. Roll each into a ball.
  7. Roll the dough by placing between two sheets of parchment paper and roll into a circle and slide into the tartlets and press around with the fingers. Prick the dough.
  8. Drain the sunflower seeds. Add to the tomatoes. Give it a stir.  Drain the marinade, retaining for later.
  9. Lay the tomatoes and sunflower seeds on top of the dough.
  10. Bake in the oven for about 20 minutes until the crust turns a golden colour.
  11. Serve warm or cold, drizzled with the marinade.


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