Savory Tart

By January 1, 2010appetizer

Savory Tart

A Savory tart are a great addition to any party! I made a batch ahead of time on a rainy day and froze them for an easy appetizer.
1/2 cup unflavored whey
3/4 cup blanched almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter
2 TBS water(just enough to hold dough together)
1 additional large egg (to brush on pastry)
Filling:
Fill with crab, pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds if desired. I used crab and dipped it in a Ginger Sauce (recipe follows).
savory tart
Preheat the oven to 350 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water to form a stiff dough.On parchment paper, place 10 balls of dough a few inches apart. Shape with hands into rectangle shapes (This recipe will make a batch of 16 2 1/4″ x 3″ rectangles or ovals.).Beat the additional egg and brush it over the entire surface of the rectangles. Even the “insides” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/8-inch perimeter around it. Fold the other side over and using your fingertips, press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. You could either freeze the filled tarts or bake them at this time.Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become fluffy pillows instead of flat toaster pastries (my mistake number 1). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up.Nutritional Info for the WHOLE Batch: 995 calories, 18 carbs, 9 fiber

Pop Tart Minis: These are tough, but totally worth it for a cocktail party!

GINGER SAUCE:
1 TBS peeled and minced ginger
1/2 cup macadamia nut oil
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Celtic sea salt to taste
2 TBS aged tamari or coconut aminos
1 tsp sesame oil

To make the sauce, stir together all ingredients in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.

 

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savory tart

9 Comments

  • malpaz says:

    guey….need more recipes without protein powder!!! any replacements??

  • Many of my clients are dealing with gastric bypass recovery so I am always trying to help them keep their protein up, while going easy on the stomach. You could try flaxseed meal…

  • Chris says:

    this recipe does not list a “sweetener” but yet the instructional does as it says to add almond water(also not listed) and sweetener…am I missing something?

  • Anonymous says:

    Maria, In ginger sauce, when do we add the tamari and sesame oil, as it’s not listed in directions?

  • Explorer says:

    Hi Maria, just tried this recipe and didn’t have protein so I left it out…not sure if it’s a must because I’ve seen in other recipes (like the pizza ones) that it can be left out. Can it? Also, the recipe mentions one additional egg…does that mean that we should include one egg into the batter? I initially checked the recipe in your Nutritious & Delicious cookbook and I think it says the same thing as on the blog. Thanks so much!

    • cemmerich says:

      You might be able to leave it out. I find it holds the batter together better and gives a better overall texture. You brush the egg on the outside to give it a nice golden brown. 😉

  • Kathryn says:

    Hi Maria, Could I use a Paleo (beef) Protein Powder instead of the Whey? I don’t keep whey powder on hand. Thanks!

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