Tomato & Tapenade Tartlets

Summer is for picnics and parties, cool sweets and ice in glasses. I love making these dainty tomato tartlets because like all classic picnic treats, they’re finger food that travels well.

Health benefits:

·       The health benefits of tofu as a meat substitute are numerous. Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer.

·       The only difference between tofu and meat protein is that you have to eat more tofu to meet the recommended dietary protein levels. Every 100g of tofu yields approximately 17g of protein. To get the protein benefit of 150g of lean meat, consume 290g of tofu.

TOMATO & TAPENADE TARTLETS

Makes 6 tartlets

PB, V

Tapenade:

1 cup (130 g) mix of black and green olives, pitted and chpd

3 shallots, chpd

½ cup (50 g) capers, rinsed and drained, chpd

2 tbsp fresh parsley, chpd

1 lemon, juice and zest

splash of extra virgin olive oil

Tartlet cases:

3 sheets of vegan puff pastry

Filling:

1¼ cups (300 g) lite firm tofu

tapenade

3 cups (300 g) cherry tomatoes, halved

fresh basil leaves

Make the tapenade by combining all the ingredients in a small bowl. Add olive oil and mix well. Makes about 1 cup which is enough to make 12 tarts.

Preheat the oven to 180’C. Cut vegan puff pastry to fit a jumbo muffin tin and trim the excess. In a small bowl, gently mix the tofu and tapenade together. Place spoonfuls of the tapenade mixture into each pastry case and top with halved cherry tomatoes. Push the tomatoes slightly into tapenade mixture. Brush the puff pastry with plant milk and bake for 30 minutes until the puff pastry is golden. When serving, add a few fresh basil leaves.