Veggie Tarts with Whipped Goat's Cheese

Veggie Tarts with Whipped Goat's Cheese

We definitely love to tuck into shop-bought party food over Christmas but there's nothing better than some homemade savoury bites. These mini tarts are made up of an almond meal and rosemary shortcrust pastry base and topped with whipped goat's cheese and roasted veggies. Have we convinced you yet?


Almonds are such a nutritious alternative to refined white flour. It's a bit more expensive but in terms of your health it's money well spent. Almonds are rich in minerals like stress-relieving magnesium and bone-building calcium. Plus they're rich in the mineral iron which is essential for carrying oxygen around your body. They’re also full of B vitamins which helps convert food into fuel, giving you energy. Plus like all nuts they're full of heart healthy unsaturated fats. So even though they're high in calories, lots of nuts = a smaller waistline and a lower risk of heart disease. Combine this with antioxidant-loaded veggies and you've got a nutrient-packed little tart!

 

Ingredients:

Pastry:

  • 150g ground almonds
  • 1 egg (whisked)
  • 15g butter/coconut oil
  • 2 sprigs of fresh rosemary
  • pinch of salt & pepper

Filling ideas:

You can do pretty much any topping you'd like but here are a few ideas.

Whipped goats' cheese:

  • 150g goat's cheese
  • 1 TBSP olive oil
  • zest of ¼ lemon 
  • juice of a lemon wedge

*as a dairy free alternative, fill the tarts with hummus

Roasted squash:

  • butternut squash (peeled and chopped into small cubes)
  • ½ x red onion (chopped into small chunks)
  • a few garlic cloves (skin on)
  • handful of fresh sage leaves

Roasted peppers:

  • 1 pepper (diced into small cubes — red, yellow or green are all fine)
  • ~6 cherry tomatoes
  • a few garlic cloves (skin on)
  • handful of fresh rosemary
  • fresh pesto (we cheated and used shop bought!)
  • 2 handfuls of fresh walnuts (roasted and crushed)

 

Instructions:

Pastry:

  • Preheat the oven to 180°C.
  • Grease a muffin tin with butter or coconut oil.
  • Finely chop the fresh rosemary and mix in a bowl with the rest of the pastry ingredients. 
  • Press it firmly into all corners of the muffin tray.
  • Prick the pastry with a fork a few times before placing in the oven for ~10 mins until golden.
  • Leave to cool on a wire tray while you prepare the fillings.

*You can also roll out the pastry (using a little flour of your choice) and cut them in circles with a pastry cutter or a glass. This will make crunchy crackers that still work really well as a base for the toppings.

Fillings:

  • Add all the ingredients for the roasted squash filling to one tray and the roasted pepper filling to another. Roast in the oven for ~20 minutes.
  • To make the whipped goat's cheese, add it to a food processor (or use a hand blender) with the olive oil, lemon zest, lemon juice and a pinch of salt and pepper. Blend until smooth and creamy. (You can skip this step and just use a teaspoon of plain goat's cheese if you'd like.)
  • Spoon a teaspoon of goat's cheese into each tart and top with the roasted veggies using any combination you'd like.
  • As a final touch, you can add some crushed nuts and pesto (we used walnuts).