Creamy spinach, savory sun-dried tomatoes, and fresh herbs come together in these delicious tarts. They are perfect for lunch with a small salad on the side or just to bring to picnics as a snack! Yum!

Spinach Tomato Quiche Tarts [Vegan]

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Serves

12 tarts

Cooking Time

30

Ingredients

For the Dough:

  • 2 cups whole wheat flour
  • 1/3 cup water
  • 1/3 cup soft coconut oil (not melted)
  • 1/2 teaspoon salt

For the Filling:

  • 1 14-ounce package silken tofu
  • 1 tablespoon olive oil
  • 1 tablespoon potato starch
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 tablespoon dried herbs (basil, rosemary, oregano, thyme)
  • A pinch of black Himalayan salt
  • 3/4 cup spinach leaves, chopped
  • 1/4 cup green onions, cut into thin rings
  • 10 sun-dried tomatoes in oil, chopped
  • 6 cherry tomatoes, cut in halves
  • Vegan Parmesan cheese, for garnish (optional)

Preparation

  1. Make the dough by combining the flour, water, softened coconut oil (make sure it’s not melted) and salt in a medium sized bowl.
  2. Knead the mixture into a smooth dough (you can use a hand mixer for help) and form a ball. Let it rest in the refrigerator for about 30 minutes, covered with a kitchen towel.
  3. In the meantime, cut the green onions into thin rings and chops up the spinach and sun dried tomatoes.
  4. In a medium bowl, combine the tofu, oil, starch, spices, and black Himalayan salt, if you desire. Whisk together and add in the sun-dried tomatoes, green onions, and spinach one after another. Combine well and let rest in the refrigerator.
  5. Divide the dough into 12 equally-sized small portions and place baking cups into a muffin tray. Use one portion per cup and evenly press the dough into the cups and make sure to press it up the sides as well.
  6. Preheat the oven to 355°F.
  7. Pour in the tofu mix evenly into the cups, top with half a cherry tomato, and sprinkle vegan Parmesan on top if you'd like.
  8. Place the whole tray in the oven and bake for 30-35 minutes at 355°F.
  9. Allow to cool down a bit before serving.


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