Vegan and Gluten-Free Christmas Mini Savory Tarts
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Medium
Ingredients
Savory Dough
-
250
g
rice flour
-
50
g
cornmeal
-
145
ml
room tempertature water
-
60
g
cornstarch
-
125
g
margarine or vegetable butter at room temperature
-
5
g
salt
Potato Mousse
-
400
g
boiled potatoes
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
grated vegan aged cheese alternative or nutritional yeast
-
4
tablespoons
soy or oat-based vegetable milk
-
to taste
salt
-
to taste
pepper
Tomato and Mushroom Sauce
-
400
g
Polpa Mutti
-
100
g
fresh champignon mushrooms
-
2
tablespoons
extra virgin olive oil
-
1
clove
garlic
-
to taste
salt
-
to taste
pepper
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Vegan and Gluten-Free Christmas Mini Savory Tarts : Method
- In a large bowl, combine the rice flour, cornstarch, cornmeal, and salt. Mix well.
- Add the cubed, softened butter at room temperature to the dry ingredients. Begin working the ingredients with your hands. Then, add water and continue kneading the dough until you achieve a smooth and homogeneous ball.
- Cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour.
- While the dough is resting, you can prepare the tomato and mushroom sauce and the potato mousse.
- For the sauce, clean and chop the mushrooms into small pieces.
- Heat a couple of tablespoons of oil in a large pan, add a crushed clove of garlic in its skin, and let the oil become flavored.
- Add the mushrooms and let them sauté for a few minutes.
- Remove the garlic, add Mutti Finely Chopped Tomatoes to the mushrooms, cover, and cook on low heat, stirring occasionally, for about 20 minutes. The Polpa should slightly thicken for optimal tart assembly.
- For the potato mousse, steam or boil the potatoes. Once ready, let them cool and peel them.
- Mash them inside a bowl using a potato masher (or fork). Season with oil, grated vegan aged cheese alternative, vegetable milk, salt, and pepper to taste. Mix well until you obtain a smooth mousse.
- After the dough has rested for an hour, preheat the oven to 175ºC in static mode. Lightly dust the work surface with rice flour and roll out the dough to a thickness of about 1.5 mm.
- Using round molds, cut out 12 circles with a diameter of 5 cm and 12 strips measuring 16 x 3 cm. Transfer the circles to a slightly buttered 12-piece muffin tin on both the bottom and the sides. Attach the dough strips to the edges of the molds and the dough placed at the bottom. Finally, seal the ends with a slight press. Prick the bottom of the dough baskets with a fork.
- With the remaining dough, make biscuits in the shape of Christmas trees, snowflakes, or stars.
- Bake the dough baskets and biscuits for 30 minutes.
- Once ready, let them cool for about ten minutes.
- Assemble the tarts by filling them with the potato mousse. Add the mushroom sauce, and for decoration, place a Christmas-themed biscuit and rosemary needles.
- You can enjoy these delicious savory mini tarts at room temperature or slightly warmed in the oven.
