Mediterranean Veggie Tarts

Nut paste:

• Add ½ cup (50g) cashew nuts and ½ cup (50g) pumpkin seeds to a blender and pulse until both are mixed up into a powder

• Add the powder to a mixture of ⅓ cup plant milk of choice, ¼ cup tomato paste, 1 Tsp Tahini, ½ tbs oregano and stir well

• grate carrots (I use my blender and pulse to chunky small pieces) and add to the nut paste

Tarts:

• spread a puff pastry roll on a flat surface and cut in half into 2 rectangle or square (depending on length) pieces (the nut paste is good for 2 full rolls- 4 tarts)

• spread the nut paste on one side of each puff pastry and top with any or all of these ingredients:
  vegan feta cheese cubes (1 pack for 4 tarts including the crumbles on top)
  halved cherry tomatoes
  a few green or black olives
  thinly sliced onion rings
  bell pepper (small pieces)
  thinly sliced zucchini
  eggplant (small pieces)

• now take each corner of the puff pastry and fold into center

• beat 1 egg yolk and brush on top of the unbaked tart, adding some more vegan feta crumbles on top

• bake until golden brown and enjoy with fresh basil and/or parsley