These savory little tarts are easy to whip up for any event, but their bright green color makes them especially great for the holidays. A crumbly crust is filled with a creamy pâté made from avocado puréed with spinach and broccoli. Serve these tarts with a sprinkle of a festive red berries or any garnish of your choice.

Broccoli and Spinach Pâté Tart [Vegan, Gluten-Free]

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Cooking Time



For the Crust:

  • 1 1/2 cups, plus 2 tablespoons chickpea flour
  • 3.5 ounces einkorn flour
  • 3 1/3 tablespoons olive oil
  • 1/3 cup, plus 2 tablespoons soy milk or other non-dairy milk
  • A pinch of salt
  • 1 tablespoon tahini

For the Filling:

  • 1/2 avocado
  • 5/8 cup steamed broccoli
  • 1.7 ounces fresh spinach
  • 1/4-1/3 cup soy milk or non-dairy milk, as needed
  • Salt, to taste


For the Crust:

  1. In a bowl, sift together the flours for the crust. Add the rest of the ingredients and knead into a uniform dough.
  2. Grease a cupcake pan, then press the dough into the moulds using your fingers.
  3. Bake for about 20 minutes or until lightly browned.

To Make the Filling

  1. Blend all products until the desired consistency is achieved. Let the crusts cool before filling and decorate as desired.


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  1. Is the 3.5 oz of Einkorn flour by weight or measure? If it is by weight, can you say what volume that would be? I don\’t have a scale, and since I have a "compact" kitchen, I have no room to store one. ;)