Blueberry and Chèvre Tarts
INGREDIENTS
For the crust:
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3/4 cup flour
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3/4 cup cornmeal
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2 tbsp Bumblebloom honey or maple syrup
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2 tbsp olive oil
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1 tbsp thyme
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1 tablespoon cornstarch
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1 cup water
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A pinch of salt
For the filling:
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1/2 package Chèvre Style Nut Grove Cheese
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1/2 cup vanilla vegan yogurt
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3 tbsp Bumblebloom honey or maple syrup
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1 cup fresh blueberries
* Note: Remove ash rind from the Chèvre style cheese for a whiter-coloured filling.
DIRECTIONS
For the crust:
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In a bowl, mix all the crust ingredients. Pat in a disk, wrap in a plastic film and refrigerate fora half an hour.
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Preheat oven to 350 degrees.
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On a lightly-floured working surface, roll out the dough. With a glass, round cookie cutter or the rim of a Mason jar, cut out circles big enough to fit a muffin pan.
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Place circles in a muffin pan and bake for 10-15 min. Don't overbake or crust will be harder. Remove from pan and cool on a cooling rack.
For the filling:
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Blend all the ingredients in a food processor until a creamy consistency. Taste and adjust the sweetness to taste.
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Fill each crust with filling and top with the Chèvre filling and top with blueberries.