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Mini Tart Appetizers

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I was thinking that it might be fun to try to make mini tart appetizers like the finger food you sometimes get at big functions but the key was to get the filling to work without eggs and milk. I decided to use a cashew "cheese" to make a cheese like base for some of the fillings and used soy cream and soy flour to make a creamy base. They were really delicious and my husband wanted to know what kind of cheese that was so he didn't even taste the cashews!

 

Servings: makes 24 super mini tarts or 10 muffin size tarts
Duration: 1 hour
Utensils: mini tart pan or muffin tin, frying pan, sauce pan
Cooking surface: stove top, oven
Oven temperature: 350 degrees


Tip:

Already made cashew butter is also a way to smooth out the fillings but it would have less mass than cashew cheese.

Ingredients:

1 package fresh puff pastry or phyllo dough

2 Tab olive oil and extry to grease the tins

 

Mushroom filling:

8 oz mushrooms, finely chopped

1 small onion, finely chopped

2 teas thyme

2 Tab soy cream

1 Tab soy flour

Salt and Pepper

 

Spinach filling:

8 oz chopped frozen spinach thawed

1 small onion, diced

6-8 sundried tomatoes, not in oil, finally chopped

Cashew Cheese

2 Tab soy cream

1 Tab soy flour

 

Pepper Tomato filling:

4 oz Red and or Orange peppers, finely chopped

4 oz Cherry tomatoes, diced

Cashew Cheese

2 Tab soy cream

1 Tab soy flour

1 teas oregano

Salt and Pepper

 

Instructions:

Mushroom filling:

Sauté the onions and mushrooms together until the mushrooms are soft and the onions clear. Spice with thyme, salt and pepper. Mix soy cream and soy flour to make it thick. You may need to add more flour. Set aside.

 

Spinach filling:  

Cook the frozen spinach and onions in water until thawed, cooked. Drain. Mix the sundried tomatos, cashew cheese, soy cream and soy flour with the spinach onion mixture. Salt and pepper. Set aside.

 

Pepper Tomato filling:

Mix diced pepper and tomato with cashew cheese and spices. Use the soy cream and soy flour to smooth the mixture. Set aside.

 

Tart bases:

Preheat oven at 350 degrees. Very lightly oil the tart/muffin pans. Cut the phyllo dough into small squares or strips and mold into the tart forms. Make sure that there aren't any gaps in the dough. Spoon fillings into the phyllo dough cups and bake for 20-30 minutes. You can check if the tarts are done by carefully inserting a knife on the side and trying to lift out the dough. If it is crispy, the appetizers are done.

I made these Mini Tart Appetizers without paying too much attention to the amounts I was using. I just wanted to try lots of different fillings. The photo doesn't really do them justice. The fillings were all great and we just made a meal of appetizers!

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Vegan Recipes for Appetizers

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