Mini Vegan Cheese Tarts with Sprout and Walnut Slaw

These lovely little cheesy tarts make a lovely festive starter or tasty lunch. 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 great way to try them – way more crunchy. I love them.


These little tarts are made 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);

  • Cashew cheese and mushroom
  • Pesto and roast veg
  • Cheese and roast cherry tomatoes.


I hope you enjoy xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  6 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

Caramelised onions

  • 2 onions sliced into strips
  • 3 tbsp olive oil
  • Sea salt

For the Cashew cream cheese 

  • 150g 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
  • 50ml water 

For the Tart base;

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 50g ground walnuts
  • 150g plain flour 
  • 2 tbsp oil –
  • 7 tbsp almond milk 
  • Pinch sea salt 

Fillings;

  • 1 tsp per tart of caramelised onion marmalade or chuntey 
  • 18 Walnuts halves
  • Fresh thyme
  • Olive oil

Spout slaw;

  • 85g white cabbage sliced finely 
  • 50g sprouts sliced finely 
  • 30g walnuts

For the dressing;

  • 1 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Pinch sea salt

Directions

To cook the onions;

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 15-20 minutes until caramelised. 
  2. Then add the salt and pepper. Set aside

To make the cashew cheese; 

  1. Add all the ingredients to a food processor or high speed blender and blitz until smooth and creamy.
  2. Mix in the caramelised onions

To make the tart; 

  1. Preheat the oven to 180c 
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  3. Blitz the walnuts in a food processor to a chunky crumb
  4. Then add all remaining ingredients and blitz throughly to form a dough. Set aside 

To compile; 

  1. Grease a 6 hole muffin tin.
  2. Roll the dough into a ball and then divide the dough into 6
  3. Then roll each out into small discs. 
  4. 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.
  5. Prick the bottom with a fork then spoon 1tsp of chutney into the bottom.
  6. Now spoon in the cheesey onion mix on top.
  7. Top with walnuts and fresh thyme and bake for 15 minutes.
  8. Remove from the oven to cool a little.
  9. Brush a little olive oil over the top.

To make the slaw;

  1. Add all the ingredients to a bowl and mix to combine.
  2. Make the dressing by combining the ingredients in a jar then pour over the slaw.
  3. Mix to combine.

To serve;

  1. Serve the tarts with some slaw on the side.
  2. Mini cheese, caramelised onion & walnut tarts with sprout and walnut slaw

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