These lovely little cheesy tarts make a lovely festive starter or tasty lunch. With gorgeous caramelised onions, and a creamy ‘cheese’ filling.
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Cheesy, nutty tarts with double sweet caramelised onion, which pairs incredibly well with earthy nutty crust and creamy cashew filling.
As the tarts are quite rich I have served with a fresh and crunchy sprout and walnut slaw on the side – if you don’t like cooked sprouts – eating them are in a salad or slaw could be a great way to try them – way more crunchy. I love them.
I made these little tarts in a muffin/cupcake tray, which makes them super easy to make- just lay the crust dough in the holes, then fill and bake.
Some other filling ideas (depending on the season)are; cashew ‘cheese’ and mushroom, pesto and roast veg, or ‘cheese’ and roast cherry tomatoes.
I hope you enjoy xxx
These lovely little cheesy tarts make a lovely festive starter or tasty lunch. With gorgeous caramelised onions, and a creamy 'cheese' filling.
Prep time: 15 minutes mins
Cook time: 1 hour hr
Makes 6 tarts
No ratings yet
Ingredients
For the caramelised onions
- 2 onions sliced into strips
- 3 tbsp olive oil
- Sea salt
For the cashew cream 'cheese'
- 150 g cashews soaked for at least 2hrs
- 3 tbsp nutritional yeast
- 1 tsp white miso
- 1 tsp sea salt
- 1/2 tsp smoked garlic granules
- 1 tbsp apple cider vinegar
- 3 tbsp self raising flour
- 1/2 tsp baking powder
- 50 ml water
For the tart base
- 2 tbsp ground flaxseed
- 6 tbsp water
- 50 g ground walnuts
- 150 g plain flour
- 2 tbsp oil
- 7 tbsp almond milk
- Pinch sea salt
For the fillings
- 1 tsp per tart of caramelised onion marmalade or chutney
- 18 walnuts halves
- Fresh thyme
- Olive oil
For the spout slaw
- 85 g white cabbage sliced finely
- 50 g sprouts sliced finely
- 30 g walnuts
For the dressing
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Pinch sea salt
Instructions
To cook the caramelised onions
Add the oil and sliced onion to a small pan and fry slowly on a low heat for 15-20 minutes until caramelised.
Then add the salt and pepper. Set aside.
To make the cashew 'cheese'
Add all the ingredients to a food processor or high-speed blender and blitz until smooth.
Mix in the caramelised onions
To make the tart
Preheat the oven to 180c
Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
Blitz the walnuts in a food processor to a chunky crumb.
Then add all remaining ingredients and blitz throughly to form a dough. Set aside
To compile
Grease a 6 hole muffin tin.
Roll the dough into a ball and then divide the dough into 6.
Then roll each out into small discs.
Transfer the dough discs to the muffin tin and press into the bottom and fold over the sides to make a lip over the edge.
Prick the bottom with a fork, then spoon 1tsp of chutney into the bottom.
Now spoon in the cheesy onion mix on top.
Top with walnuts and fresh thyme and bake for 15 minutes.
Remove from the oven to cool a little.
Brush a little olive oil over the top.
To make the slaw
Add all the ingredients to a bowl and mix to combine.
Make the dressing by combining the ingredients in a jar, then pour over the slaw.
Mix to combine.
To serve
Serve the tarts with some slaw on the side.
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More Recipes with 'Cheese', Onions or Walnuts
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Creamy Coconut Dal with Tarka and Mini Flatbreads
Fruity Carrot Cake Muffins
Asian Style Cabbage Pancakes
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Thank you, and much love, Niki xxx
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