These little spinach apéro tartlets remind me of my Nonna’s dinner parties. She would always serve nibbles before we all sat down to eat. One of them was smoked salmon canapés (which I’m currently working on veganising), the other one was frozen spinach tartlets that she would put in the oven to heat up.
Although frozen tartlets can be very handy, unfortunately a lot of them aren’t vegan. Plus, I really find a lot of joy in making my own and find it much more rewarding serving up. Whenever I made them for dinner parties at my place, guests loved them. They’re just the perfect savoury appetizer.
If you’re on the search for more delicious appetizers and party snacks, don’t forget to check out these recipes:
I hope you enjoy making & eating these spinach apéro tartlets. Please let me know how you go in the comments or tag your creations on Instagram @nothangryanymore.
Spinach Apéro Tartlets
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- 100 g cashews
- 1 tbsp nutritional yeast
- 1 pinch salt
- 75 g oat milk
- 225 g frozen spinach
- 1/2 red onion
- 40 g sun dried tomatoes
- 400 g flour
- 2 tsp salt
- 2 tsp dried oregano
- 100 g olive oil
- 100 g water
- Soak the cashews in hot water to soften. This takes about 30 minutes. During that time I like to start working on the pastry dough.
- Once the cashews are soft, add them to a blender together with the nutritional yeast, salt and oat milk and blend until smooth (ish) – it's ok if there's still some chunks of cashews left after blending, it doesn't have to be a paste.
- Add the frozen spinach to a pot and heat it up until defrosted and warm.
- To a bowl, add the cashew creme and cooked spinach.
- Finely dice the red onion and cut the sundried tomatoes into small pieces. Add them to the bowl too and mix everything until combined.
- Add flour, salt and oregano to a big bowl. Mix until combined.
- Now add the olive oil and water and lightly kneed the dough until smooth. It won't be a super elastic dough, just make sure its combined. Wrap the dough in glad wrap and place in the fridge to rest for 30minutes (don't rest the dough for much longer than that as the oil will freeze and the dough gets hard to roll out).
- Once the dough has rested, take it out of the fridge and roll it out onto a lightly floured surface.
How to bring it together
- Preheat the oven to 180°C and coat the muffin tray lightly in olive oil as well as lining it with small baking paper strips to ensure the tartlets can easily be removed after baking.
- Cut big round circles out of the pastry with either a cookie cutter or use a bowl as a template. Put the pastry into the muffin holes.
- Spoon the filling, about 1 tablespoon into each pastry dish.
- Bake the tartlets for about 20 minutes. Once baked, let them cool down for just a few minutes and enjoy warm.
Made these this afternoon for lunch. Exquisite! I was hoping to speed things up with some phylo dough from the freezer, but we were out, so I made your crusts. Came together quick and easy. We also didn’t have cashews so I subbed quinoa and put in a tablespoon of tahini to immitate the creaminess from the cashews. Had a few ‘cups’ left over and filled them with apricot jam 🙂
Love the idea of adding apricot jam to make dessert tartlets! Glad you liked the recipe 🙂