Sunflower Balsamic Baby Plum Tartlets
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: Edward Daniel
Recipe type: Main, Starter, Snack
- 200g ‘00’ doppio flour
- 35g oats
- 90ml filtered water
- 20ml olive oil
- 25g sunflower seeds
- 400g plum tomatoes
- 2tbs balsamic vinegar
- 2tbs olive oil
- 1tbs lemon juice
- Pinch of salt
- Pre-soak the sunflower seeds in filtered water for at least 30 minutes. (Though, I prefer leaving to pre-soak overnight).
- Marinade the plum tomatoes in the balsamic vinegar, olive oil, lemon juice and pinch of salt.
- 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.
- Preheat oven to 180 degrees Celsius.
- Roll the dough out and place into tartlets grease lined with a little oil. Prick the dough.
- Drain the sunflower seeds.
- Lay the tomatoes and sunflower seeds on top of the dough. and drizzle the marinade.
- Bake in the oven for about 10 to 15 minutes until the crust turns a golden colour.
- Serve warm or cold.