Vegan MoFo: Gluten Free Vegan Savoury Tarts

I'm so excited about this month, so please forgive me if I gabble excitedly for a few posts. This is the first time I've participated in Vegan MoFo and I'm salivating thinking about all the delicious cruelty free food that over 650 bloggers are going to be whipping up.It's going to be AMAZING! In fact, it will probably take me the best part of a year to get through all the recipes that I will undoubtedly want to try! So here is the first post for Vegan MoFo...or as I'm beginning to think of it as ... Vegtoberfest :)

Tart Case Ingredients

200g almond meal

200g vegan cheddar style cheese (I used shreese)

Pinch salt

2 teaspoons Italian herbs

Method

In a food processor, combine all ingredients. Add a teaspoon water to bring dough together. If it’s still too dry add a little bit more – but not too much! It should just come together. Roll into a ball and flatten down. Cover and place in fridge for about an hour. This is important, as it will help your dough to stick together.

Turn on oven to 150C, and grease a shallow mini tart pan. It’s kinda important to have a really good non stick one! I used a tin that holds a dozen cases that were approx. 55mm in diameter. This much dough gave me 2 dozen cases.

Roll out dough between two pieces of greaseproof or plastic wrap until approx. 3mm thick.  Using a biscuit cutter, cut out circles and gently pull away remaining dough. Very gently slide a wide knife or better yet, a pastry knife under the circle, and then transfer to tart tin. Gently press down. Don’t worry if the pastry cracks a little, just gently press together again.

Bake in oven for about 10 minutes on 150C, then cover and turn down oven to 120C for a further 30 minutes. Allow to cool and turn out onto racks. They will keep for a week in an airtight container, so you can make these ahead of filling.

For the Filling

Vegan cream cheese ( I use Tofutti) but cashew cream cheese also works a treat. Go here for a really good recipe  http://www.vegetariantimes.com/recipes/10952  If you don’t bake the cashew cheese by the way, and just let it age at room temperature over a couple of days, it stays much softer and creamier for filling.

Dairy free pesto

Sliced black olives

Chopped semi dried tomatoes

To make the dairy free pesto, process 1/4 cup basil leaves, 1/4 cup baby spinach, 1 large garlic clove, 1/4 cup pine nuts,  3-4 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons lemon juice. (Just like the one for the vol au vent fillings).

Pipe or spoon a blob of cream cheese into the tart, then layer the tomato, pesto and olives. These moreish little bites are perfect for snacking or parties, and in my opinion, certainly satisfy cheesy cravings. And they’re gluten free!