Broccoli and Spinach Pâté Tart [Vegan, Gluten-Free]

These bite-sized savoury tarts are effortless to prepare for any gathering, yet their vibrant emerald hue makes them an ideal choice for festive celebrations. A delicate pastry crust yields to a rich, velvety filling of avocado pâté, subtly enhanced by the emerald hues of puréed spinach and broccoli. Delightfully serve these sweet tarts with a scattering of vibrant red berries or embellish to your liking.

Contents

Creamy Broccoli and Spinach Pâté Tart: A Decadent Vegan and Gluten-Free Delight?Pâte Brisée [Gluten-Free Crust] * 2 cups brown rice flour ? 1/4 cup coconut oil * 1/4 cup ice-cold water * 1 tablespoon apple cider vinegar * 1 teaspoon salt For the Crust:For the Filling:Preparation of a scrumptious Vegan, Gluten-Free Broccoli and Spinach Pâté Tart begins with the assembly of essential ingredients. You will require: Fresh broccoli florets, 1 cup; fresh spinach leaves, 2 cups; vegan cream cheese substitute, 8 ounces; nutritional yeast, 2 tablespoons; garlic powder, 1 teaspoon; salt-free seasoning blend, to taste; and a flaky gluten-free pastry crust (homemade or store-bought), for the tart shell.For the Crust:To Make the Filling Broccoli and Spinach Pâté Tart - A Deliciously Vegan and Gluten-Free Option

Creamy Broccoli and Spinach Pâté Tart: A Decadent Vegan and Gluten-Free Delight?

Pâte Brisée [Gluten-Free Crust]

* 2 cups brown rice flour
? 1/4 cup coconut oil
* 1/4 cup ice-cold water
* 1 tablespoon apple cider vinegar
* 1 teaspoon salt

For the Crust:

1 1/2 cups and 2 tablespoons chickpea flour
3.5 ounces einkorn flour
3 1/3 tablespoons olive oil
1 1/3 cups, plus 2 tablespoons of soy milk or other non-dairy milk
A pinch of salt
1 tablespoon tahini

For the Filling:

1/2 avocado
5/8 cup steamed broccoli
1.7 ounces fresh spinach
approximately 2-3 tablespoons of soy milk or non-dairy milk, as needed
Salt, to taste

Preparation of a scrumptious Vegan, Gluten-Free Broccoli and Spinach Pâté Tart begins with the assembly of essential ingredients. You will require:

Fresh broccoli florets, 1 cup; fresh spinach leaves, 2 cups; vegan cream cheese substitute, 8 ounces; nutritional yeast, 2 tablespoons; garlic powder, 1 teaspoon; salt-free seasoning blend, to taste; and a flaky gluten-free pastry crust (homemade or store-bought), for the tart shell.

For the Crust:

Sift flour combinations needed for crust preparation into a bowl. Combine the remaining ingredients and work them into a cohesive, evenly textured batter.
Preheat the oven and prepare the cupcake pan by greasing it generously, ensuring an even coating to prevent the delicate dough from sticking. Next, gently press the dough mixture into each mold using your fingertips, taking care not to overwork or compact the batter excessively.
Preheat your oven to a moderate temperature and bake for approximately 20 minutes, or until the food is lightly golden in colour.

To Make the Filling

Combine all ingredients thoroughly to attain the preferred texture. Allow the crusts to completely cool and set before proceeding with filling and decorating.