Tempting Tempeh Tarts with Goulash-Spiced Cutlery

If you’re looking for a delightful and satisfying dish that merges flavors from different cuisines, look no further than the Tempting Tempeh Tarts with Goulash-Spiced Cutlery. These luscious tarts are packed with protein-rich tempeh and are beautifully spiced with Hungarian goulash seasoning, creating a dish that is sure to impress. Perfect for a cozy dinner or a gathering with friends, these tarts offer both flavor and visual appeal.

Ingredients

For the Tempeh Tarts:

• 1 package (8 oz) tempeh, crumbled
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons goulash spice mix (paprika, cumin, caraway seeds, and a pinch of chili powder)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped

For the Tart Shells:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water

Instructions

Preparing the Tart Shells

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat Oven: Preheat your oven to 375°F (190°C).

3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles large enough to fit into your tart pans.

4. Assemble the Tarts: Gently press the dough into the tart pans and trim the edges. Prick the bottoms with a fork to prevent bubbling.

5. Blind Bake: Place parchment paper over the dough and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until golden. Set aside to cool.

Preparing the Tempeh Filling

1. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

2. Cook the Tempeh: Add the crumbled tempeh and diced red bell pepper to the skillet. Stir in the goulash spice mix, salt, and pepper. Cook for about 5-7 minutes until the tempeh is heated through.

3. Add Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 3 minutes until they soften slightly and release their juices. Remove from heat and fold in the fresh parsley.

Assembling and Baking the Tarts

1. Fill the Tarts: Spoon the tempeh mixture into the baked tart shells, distributing evenly.

2. Final Bake: Return the filled tarts to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the top to slightly brown.

3. Serve: Allow the tarts to cool for a few minutes before serving. Drizzle with a bit of olive oil and garnish with additional parsley if desired.

Cooking Tips

• Goulash Spice Mix: If you can’t find pre-made goulash spice mix, you can easily make your own by combining paprika, cumin, caraway seeds, and a pinch of chili powder.
• Tempeh Preparation: Steaming tempeh before using it in recipes can help soften its texture and improve its ability to absorb flavors.
• Serving Suggestions: These tarts pair wonderfully with a crisp green salad or a side of roasted vegetables for a complete meal.

Variations and Substitutions

• Vegan Option: Ensure that the butter used in the tart shells is replaced with a vegan alternative.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the tart shells.
• Vegetable Add-ins: Feel free to add other vegetables like zucchini or spinach to the filling for extra nutrition and flavor.

These Tempting Tempeh Tarts with Goulash-Spiced Cutlery are not only visually appealing but deliver a punch of flavor that will have everyone coming back for seconds. Enjoy experimenting with different spices and vegetables to make this dish your own.

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