Tomato Avocado Tarts with Garlic Herb Crust

These mini tarts pack a lot of flavor with fresh cherry tomatoes, avocado, basil and oregano sprinkled with fresh lemon juice. What makes these already fresh and flavorful tarts even more incredible is the garlic herb crust the fresh veggies are nestled in. The crust can be made in advance and chilled in the fridge until ready for use. These tarts make a great appetizer for a party or even a perfect summer salad alongside a main entree item like salmon or steak!


Tomato Avocado Tarts with Garlic Herb Crust
 
Ingredients
  • 1 pint cherry tomatoes, halved
  • 1 to 2 avocados, diced
  • 2 green onions, finely diced
  • 2 garlic cloves, minced
  • Juice of lemon
  • 2 tablespoons olive oil
  • ½ cup fresh basil, chopped
  • ⅓ cup plus 2 tablespoons fresh oregano, diced
  • ⅓ cup fresh thyme, diced
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • 1 stick chilled unsalted butter, cut into 8 pieces
  • 5-6 tablespoons ice cold water
Instructions
  1. To make the Garlic Herb Crust pulse the herbs (1/3 cup each of basil, oregano and thyme) and 1 clove of garlic in the bowl of a food processor until finely chopped. Add flour and salt and pulse to combine. Add butter and pulse until the pieces resemble pea size balls. One tablespoon at a time add water. Pulse the mixture about 6-8 times between water additions. Once mixture forms a ball while pulsing, remove from bowl. Wrap in plastic wrap and chill at least 1 hour.
  2. Remove from refrigerator and place on a floured work surface. Using a rolling pin, roll out dough to fit into small tart pans. Ensure tart pans are greased (I used non-stick cooking spray with flour, but you can also use coconut oil) before adding dough. Place small tart pans on a large cookie sheet and bake in 350 degree pre-heated oven for 10-12 minutes or until slightly golden. Allow tarts to cool in tins before removing. Remove carefully and let them come to room temperature.
  3. To make the tomato avocado salad combine tomatoes, green onion, garlic, lemon juice, olive oil, salt and pepper in a large bowl. Toss to combine. Gently stir in avocado, basil, and oregano.
  4. Fill tarts with tomato avocado salad and sprinkle with additional herbs and serve!