These are tasty and variations were very popular at events the last
few months. I've made variations of these for many years but not very
often. I'll be putting them in the regular rotation.
One great thing about them- you can really get into substituting the
main ingredients to your liking and for zany variations.
I won't bother with yet another pie crust recipe every time for
something like this, just use your favorite savory pie crust recipe.
One fun gluten-free variation would be to use a mix of almond and
pecan flours instead of regular flour. Also, when doing a lot of
gluten free crusts, you will likely want to press the crust into
the muffin tins rather than rolling it out, which is usually quarrelsome
with gluten free crust dough.
For Little Tarts:
1 batch of your favorite savory pie crust, the more "buttery" the better
2/3 C. cooked white beans
2/3 C. firm crumbled tofu or cooked potatoes or cooked eggplant (no skin)
1/4 C. favorite vegan milk
4-6 peeled garlic cloves
2-3 Tbsp. oil (whichever one you prefer to use)
1/3 C. lemon juice
1 tsp. salt (more or less to taste)
2-3 Tbsp.chopped Italian parsley
1 tsp. curry powder or turmeric (optional)
3-4 Tbsp. flour (gluten free flours are also fine in this)
1/2 tsp. baking powder
1/2 C. chopped, packed spinach
12 green apple slices
12 slices of cooked veggie bacon (don't burn it!!) or similarly seasoned
and delicious thin sliced potato, mushroom, tempeh, eggplant, coconut,
etc.
a little extra flour for rolling if needed
oil for greasing your tins
Blend together white beans through curry powder on ingredients list.
Adjust seasonings to taste. Mix in flour, spinach, and baking powder.
Preheat oven to 425 degrees (may be less for certain gluten free crusts).
Lightly grease muffin tins. Roll out 12 little rounds of dough on floured
board to fit your muffin tins. About 1/4" thick is sufficient. Press into
tins. Press apple slice into each tin. Press bacon slices around the inside
of the little crusts so that it will encircle the filling. Fill each tin almost
to the top (leave half an inch or so, make sure the edge of some of the
"bacon" is visible). Bake at 425 for 10 minutes, then lower the heat to
375 degrees and bake for another 10-15 minutes or until done to your
liking (crust should be browned but ought not to burn, if it does you
need to check your oven with a thermometer some time).
It might all wind up making more than a dozen, depending on how
large your tins are.
Serve warm with green apple chimichurri.
Green Apple Chimichurri:
1 minced green apple
1/2 C. minced italian parsley
1/4 C. minced onion
2-3 minced garlic cloves
1 tsp. minced fresh chili pepper
1-2 tsp.minced fresh oregano
1/4 tsp. red chili flakes (or to taste)
1-2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
2-3 Tbsp. olive oil
salt and pepper to taste
optional: minced cilantro, capers or other fun thing
green olives are another potentially tasty thing to put in
there.
Toss all of this together thoroughly. Adjust seasonings to taste.
Keep stored in the fridge (can last 2 weeks or so in there).
Yes, it really chimichurri just with a green apple in there.
I don't put sugar, one way to sweeten it would be to use half
balsamic reduction, half red wine vinegar.
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