Today I posted a picture of some savory tarts, which I made on Sunday. I also filmed the maing of them on my Instagram stories. It was actually fun to make tha video :-D. The tarts were so yummy and tasted even better, because I knew that I was reducing food waste with them. I could use some brokkoli and tomato leftovers, the tart leftovers and some almost spoiling arugula. Check out a picture of the tarts below:
For 2 tarts being enough for a portion for 1 person, you need:
For the tarts:
- 2 small tarts (check the tart recipe on the blog, search for “tart” and leave the sugar out)
- 2 table spoons of spicy hummus
- 1 cup of brokkoli
- 1 tomato
- 1 hand of rucola
- 1 table spoon of baked onions
- 1 tea spoon of vegetable spice
- A bit of pepper
- 1 tea spoon of sweet pepper spice
- 1 garlic clove
For the dip:
- 1 big or 2 small ripe avocados
- 2 table spoons of (soy) yoghurt
- Salad seasoning
Start with chopping the garlic clove into very small pieces and fry it in a pan. In the mean time, cut the tomato and the brokkoli into very small pieces and add them to the pan, once the garlic is fully fried. Fry the veggies and the garlic for about 10 minutes.
In the mean time, spread the spicy hummus on the tarts. Once the veggies are fully fried, place them on the tarts with the spicy hummus and bake them in the oven at 170° Celcius for about 10 minutes.
In the mean time, mash the avocado into a mousse in a bowl and add the yoghurt and the salad seasoning to it. Mix until an even mixture/dip emerges.
Finally place the baked tarts on a plate and surround them with the arugula, the baked onions and the avocado yoghurt.
Enjoy and CARPE DELI 🙂