Herbed Nut Cheese Tartlets

food Dec 04, 2016

This is a beautiful recipe for a pie or tart base which you can use for both savoury and sweet fillings. The bulk of the base is sprouted buckwheat. Here I will show you how to make the base and how to fill them with a delicious herbed nut cheese, topped with marinated tomatoes. Watch out for my next block post, where I will use these to create mini apple pies.

I dehydrate the bases in my dehydrator and store them in an airtight container. They'll last for several weeks, so make them and then use them as and when needed. However, if you don't have a dehydrator, you could dry them in the oven or use them wet.

Recipe for Tartlets (makes eight 9cm tartlets)



200g sprouted buckwheat 

75g dried almond pulp

70g ground linseed (flax seed)

60-80ml water

2 tablespoons extra virgin olive oil

1-2 tablespoons nutritional yeast flakes (optional)

1 teaspoon sea salt


Place all ingredients with 60ml of the water into a food processor. Process into a sticky dough and add more water if it's too dry. The linseed will soak up quite a bit of the water, so you might want to leave the dough for a few minutes and then add more water if needed. 

I use tartlet tins with removable bases and I oil them with a little olive oil. If you don't have removable bases, you might want to line them with cling film so you can remove the dried bases more easily. I bought mine at Waitrose, but I've also seen them in other large supermarkets. Alternatively search for 'removable base tartlet tin' on Google and I'm sure you'll find somewhere to buy them online. 


Divide the dough in equal portions into the 8 tartlet tins and press them into the bottom and up the sides. Place on a dehydrator rack and dehydrate at 46ºC for 6-8 hours. Then carefully remove the tartlets from the tins and dehydrate for a further 6-8 hours until completely dry. 

Let them cool and then you can store them in an airtight container for several weeks. Or fill them and eat them straight away. 

Recipe for Herbed Nut Cheese


130g (1 cup) macadamia nuts, soaked for 20 minutes

130g (1 cup) cashew nuts, soaked for 20 minutes

250ml (1 cup) filtered water

1 teaspoon dairy/lactose free pro-biotic powder

2 tablespoons nutritional yeast flakes (optional)

0.5 teaspoon sea salt

2 tablespoon finely chopped fresh herbs (oregano, chives, parsley, coriander, basil or whatever you have available)



Blend all ingredients except the herbs into a smooth cream cheese consistency. Add the herbs and mix well. 

Assemble the Tartlets

 16 cherry tomatoes

1 tablespoon cider vinegar

1 tablespoon extra virgin olive oil



Slice the cherry tomatoes and marinate with the vinegar and olive oil. Fill each tartlet with the nut cheese – you may have some cheese left over... don't worry it's great with crackers! – and top with slices of tomatoes. Add some herbs, caramalised onions or olive slices and serve. The tartlets will be fine to sit for perhaps half an hour. But I wouldn't wait much longer before serving them, as the base will soak through from the cheese. 


Serve them with a mixed salad and some kimchi or sauerkraut.


Let me know how you get on!


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