Leek and sweet potato tartlets

Delicious little vegan 'cheesy' tartlets. The omega 3 rich crust is made with flaxseeds, walnuts and spelt flour. The cream 'cheese' is made from tofu with some sunflower seeds and combined the cream with leek and sweet potato.

1 cup whole spelt flour
1 cup walnuts
1/4 cup flaxseeds
1/2 tsp salt
1/4 cup organic canola oil or olive oil
1/4 cup water

1 box tofu (200 g)
1/4 cup sunflower seeds
2 tbl water
2e tbl olive oil
2 tbl nutritional yeast flakes
1 tsp lemon juice (from a bottle)
1 tsp balsamico vinegar
1 tsp mexican spice mix (wrapkruiden)
1/2 tsp salt
1/4 tsp pepper

3 cups chopped leek (245 g)
8 oz sweet potato (230 g)
1 large garlic clove

sesame seeds

heat the oven to 180 C

Chop the walnuts:














Place the walnuts in a bowl. Grind the flaxseed in an electric coffee mill. Place the ground flaxseed in the bowl. Add the flour and salt and mix. Then pour in the oil and water and mix and knead the dough.

Grease the small tart forms with olive oil. My recipe makes 7 tartlets.

Press the dough in the forms with your fingers. Make sure that the crust is evenly thick on all sides and that the crust is not too thick at the bottom.














Cut the sweet potato into small pieces.














Also chop the leek into small pieces. Sautee the vegetables in a pan.

To make the tofu filling place the tofu and sunflower seeds in the food processor. Turn the machine on and turn the tofu into crumbs. Add the rest of the ingredients (except the vegetables) and turn the machine on again. The tofu will now turn into a cream cheese.

Mix the vegetables together with the tofu cream cheese and fill the tartlet forms with this filling. Sprinkle sesame seeds on the tartlets.














Bake the tartlets in the oven for 30 to 35 minutes.