Assemble your ingredients!
Before using the puff pastry, it must be defrosted in the fridge overnight. Do not attempt to heat frozen puff pastry quickly or work with it when it is warm. It’s likely to become a sticky mess!
For this recipe, you’ll line a cupcake tray with puff pastry. cut 16 strips that are about 6.5 inches long and 1 inch tall. If you don’t have a ruler, take a cupcake liner and roll it on its side along the pastry, keeping on finger on the starting point. This will show you its approximate circumference.
Use a glass with a slightly bigger circumference than the bottom of your cupcake wells as a cookie cutter. Make 16 discs.
You should almost use up two puff pastry sheets. To get the last few shapes, roll out the puff pastry on a well-floured surface with a well-floured rolling pin.
Roll and pinch the puff pastry strips into calamari-like rings.
Firmly press the rings into cupcake-liners in a cupcake tray. It helps to use two hands, pressing/pulling the ring in opposite directions.
(you will have four strips left over for a second batch)
Firmly pat a disc into each ring, sealing the base of the puff pastry shell to the walls.
(you will have four discs left over for a second batch)
Preheat your oven to 400 degrees F.
Dice one cup each of celery and green onions. Dice 3/4 cup of red onion.
Heat two tablespoons of oil on a pan. Leave a bit of onion on the pan to test it. You’ll know the oil is ready for sautéing when bubbles appear on the sides of the onion.
Sauté celery, red onion, and five teaspoons of minced garlic. Hold back the green onions for now.
Take 1/3 cup of the can of chickpeas and set aside. Drain the remaining chickpeas and pour them into a food processor.
Add 3/4 cup walnuts, 2 tablespoons of lemon juice, two tablespoons of soy sauce, 1/4 teaspoon of salt, and pulse to lightly chop.
Scoop out about half of the lightly chopped mixture from the food processor and move it to a mixing bowl.
In the food processor, add the 1/3 cup of unprocessed chickpeas and all of the sautéd onions, celery, and garlic. Thoroughly process this mixture until it is a puree.
Combine the puree with the lightly chopped mixture in a mixing bowl. This half-and-half mixture allows some of the walnuts to be big enough to slightly crunch, while the other flavors are diffuse enough to seep into every bite of the tart.
Chop 1 1/4 cups of fresh spinach.
Stir in the cup of green onions, the 1 1/4 cups of fresh spinach, and three tablespoons of craisins (dried cranberries.)
Spoon the mixture into the puff pastry shells.
Stick one whole walnut on top of each tart, sunk in slightly.
Drizzle the top with a 1:1 mixture of oil and soy sauce, no more than half a teaspoon for each mini tart. Too much liquid will give your tarts soggy bottoms.
You will have enough filling left over to make about four more tarts.
Cook until the sides and bottoms of the puff pastry are golden brown. The bottom of a well cooked tart should be dry.
At 400 degrees F, this will take at least 15 minutes. Check frequently and do not cook longer than 25 minutes.
After removing the first batch from the oven, remove and plate the completed tarts and cook the rest of the ingredients (about four tarts’ worth.)
Serve the tarts warm. They can also be frozen, defrosted and reheated. Enjoy!