I love sun dried tomatoes. Heck, I love almost all sun dried veg and fruits! The thing with sun dried tomatoes is that it seems to me they have the gift of adding wonderful layers of flavor to any dish they’re into. So I thought why not make them little cutties the main
ingredient star? Why not make a sun dried tomato pate?
One thing led to another, tiny tomatoes started to float around in my head and now here you go, my tiny tarts filled with the most awesome sun dried tomato cream! They’re amazingly flavorsome, zesty, creamy and nutty. They’re so good as an appetizer or whenever you want to have a healthy snack. Or a light lunch like myself.
- 1 cup sun dried tomatoes
- 3 dates
- 1.5 TBSP tahini
- 4 TBSP extra virgin olive oil (I used cold pressed)
- 4 TBSP lemon juice
- Pinch of sea salt
- Paprika, to taste
- ⅔ cup almonds
- ¼ cup sesame sesame seeds
- ¼ cup macadamia nuts (or other nuts of choice or more almonds)
- ¼ cup linseed (flax meal)
- 1 tsp garlic powder
- 2 TBSP extra virgin olive oil (I used cold pressed)
- 1 TBSP balsamic vinegar
- 1 TBSP chopped fresh basil (I used Thai basil)
- pinch of sea salt
- Soak the sun dried tomatoes and dates in water for half an hour to an hour.
- Add to a blender the nuts and seeds, garlic powder, 2 TBSP olive oil, balsamic vinegar, basil and pinch of sea salt. Process until it incorporates and becomes a slightly sticky mixture. Leave a bit of texture to it, but make sure it’s sticky.
- Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
- Press firmly with your hands to create the tart shapes.
- Place in fridge.
- Drain tomatoes and dates and add them to a blender with tahini, 4 TBSP olive oil, lemon juice, pinch sea salt and paprika. Process until smooth.
- Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
- Place in fridge until ready to serve.
- Decorate with more basil and a pistachio nut and serve chilled.