Balsamic Sunflower Baby Plum Tartlets
A quick and easy elegant dish to prepare as a starter, snack or as a main dish. Colourful and really tasty!
- 50g (1.7 oz) buckwheat groats
- 60g (2.1 oz) millet
- 25g (0.8 oz) oats
- 25g (0.8 oz) flaxseeds
- 1 tsp unrefined cane sugar
- Pinch of salt
- 85g (3 oz) chickpea flour
- 50g (1.7 oz) tapioca
- 1 tsp bicarbonate of soda
- 40ml (1.3 fl oz) olive oil
- 100ml (3.3 fl oz) filtered water
- ½ lemon, juice
For the filling:
- 25g (0.8 oz) sunflower seeds
- 400g (14.1 oz) plum tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp orange juice
- Pinch of salt
- Pre-soak the sunflower seeds in filtered water for at least 30 minutes, or preferably overnight.
- Slice and marinade the plum tomatoes in the balsamic vinegar, olive oil, orange juice and salt.
- Make the dough by placing the buckwheat, millet, oats, flaxseeds, sugar and salt into a high-speed blender and blend until fine. Place in a large mixing bowl with chickpea flour, tapioca and bicarbonate of soda. Then add the wet ingredients, the oil, water and lemon juice. Mix well. Leave to rest for about 20 minutes.
- Preheat oven to 180°C/160°C (fan)/350°F/ Gas 4, and line 6 tartlet dishes with oil.
- Weigh and separate out the dough into six equivalent weights. Roll each into a ball.
- Roll the dough by placing between two sheets of parchment paper and roll into a circle and slide into the tartlets and press around with the fingers. Prick the dough.
- Drain the sunflower seeds, and add to the tomatoes, then stir. Drain the marinade, retaining for later.
- Lay the tomatoes and sunflower seeds on top of the dough
- Bake in the oven for about 20 minutes until the crust turns a golden colour.
- Serve warm or cold, drizzled with the marinade.