Sunflower Balsamic Baby Plum Tartlets

by Edward Daniel

 

Sunflower Balsamic Baby Plum Tartlets
 
Prep time
Cook time
Total time
 
Sunflower Balsamic Baby Plum 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.
Author:
Recipe type: Main, Starter, Snack
Cuisine: Vegan
Ingredients
  • Crust
  • 200g ‘00’ doppio flour
  • 35g oats
  • 90ml filtered water
  • 20ml olive oil
  • Filling
  • 25g sunflower seeds
  • 400g plum tomatoes
  • 2tbs balsamic vinegar
  • 2tbs olive oil
  • 1tbs lemon juice
  • Pinch of salt
Instructions
  1. Pre-soak the sunflower seeds in filtered water for at least 30 minutes. (Though, I prefer leaving to pre-soak overnight).
  2. Marinade the plum tomatoes in the balsamic vinegar, olive oil, lemon juice and pinch of salt.
  3. Make the dough my mixing together the flour and oats. Then add the wet ingredients, the water and oil. Leave in the fridge for about 30 minutes.
  4. Preheat oven to 180 degrees Celsius.
  5. Roll the dough out and place into tartlets grease lined with a little oil. Prick the dough.
  6. Drain the sunflower seeds.
  7. Lay the tomatoes and sunflower seeds on top of the dough. and drizzle the marinade.
  8. Bake in the oven for about 10 to 15 minutes until the crust turns a golden colour.
  9. Serve warm or cold.

 

 

 

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