• 250 g peeled almonds
  • 2 tbsp gomasio (Japanese sesame seed condiment or use Parmesan cheese instead)
  • Extra virgin olive oil
  • 1 egg
  • 320 g broccoli
  • 330 g cream cheese
  • 1/2 tsp red pepper
  • 1/2 pomegranate
  • 1 tsp lemon juice
  • 2 tbsp sunflower seeds
  • Salt and pepper

These petite pastries are perfect for Christmas, with broccoli, pomegranate seeds cream cheese and sunflower seeds. 

Total votes: 375


  • Preheat the oven to 170 degrees Celsius.
  • To prepare the base of the tartlets: pour the almonds, gomasio, 1 tablespoon of extra virgin olive oil, and 1 egg into your blender. Blend for about 3 minutes in order to obtain a crumbled mixture.
  • Place dough in small tart molds and let it rest in the fridge for at least 30 minutes.
  • Prick the base with a fork and bake in the oven for about 15 minutes or until golden.
  • Let the tartlets cool. In the meantime, wash and cut broccoli into small florets.
  • In a small non-stick pan, toast the sunflower seeds until golden brown.
  • In another pan, heat 2 tablespoons of extra virgin olive oil, add the broccoli and season with salt and pepper. Pour in the lemon juice and stir-fry for 4 minutes.
  • To assemble: spread the cream cheese on the base of the tartlets, add the stir-fried broccoli and pomegranate seeds.
  • Serve with sunflower seeds and a drizzle of extra virgin olive oil.

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