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TOMATO, BLACK OLIVE and BASIL TOFU TARTS
Mountain Trek Fitness Retreat and Health Spa
Makes 5 individual or one 9 inch Tart
TART SHELLS
¼ cup whole flax seed
¼ cup toasted sesame seeds
¼ cup ground sunflower seeds
¼ cup ground almonds
1 ½ cup unbleached white or spelt flour
2 teaspoons sea salt
1/3 cup canola oil
¼ cup water
Preheat oven to 350 degrees. Mix all dry ingredients together in mixing bowl. Drizzle oil over and mix until resulting mixture is crumbly. Add water
a bit at a time and stir until mixture forms a ball. Wrap and refrigerate ½ hour. Remove and roll out dough. Press into either a 9 inch flan pan, or in to 5 individual 3 inch tart
pans. Pierce dough with a fork several times and bake for 10 minutes. Remove from oven and set aside.
FILLING
1½ lb. firm tofu
¼ cup pesto (see recipe: Minestrone with Basil and Pesto)
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1 cup black kalamata or dried olives, pitted
2 tomatoes, sliced
salt & fresh cracked pepper to taste
Puree tofu in food processor until creamy. Add pesto, yeast, lemon juice, salt and pepper and puree to a paste. Spoon mixture into tart shell(s) and
arrange olives and tomatoes decoratively on top, pressing lightly. Sprinkle with salt and pepper and bake for 20-30 minutes. Remove from pan(s) and serve.
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