Friday, January 27, 2012

mini veggie tartletts ~ spinach tofu ricotta

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ever since seeing bon appetit's january cover i have had veggie tarts on the mind
the photo was unpretentious but beautiful
food simply at its best

i am officially in love with my mini tart pans
is that healthy? to be in love with your kitchen products

this weekend was a weekend full of finds
first the dandies
then the confetti eggplant, i had never come across one before saturday
it was love at first sight

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i was contemplating even making this on sunday
 attempting a *relaxing* sunday - hmmm what's that again
that just didn't happen - i am not known for being able to sit still for too long
about a half hour in to my book and cup of tea i was getting antsy
so i decided to head over to homegoods while justin was napping, he apparently has no issue with relaxing
i bought a few baskets for organizing my ever growing collection of photo props , a table runner
 and a few adorable forks
when i got home the confetti eggplant was calling my name
i couldn't not not make these

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confetti eggplant, orange pepper, red onion & shitake mushrooms make the filling
fresh rosemary & tarragon add a wonderful earthiness to the final dish
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spinach tofu ricotta adds another layer of flavor
along with a burst of color








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veggies are sauteed with fresh herbs & olive oil








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the spinach tofu ricotta is made
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the tarts are filled








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beautiful, colorful
fantastical
 
yup, i just used the word fantastical
 
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serve these on game day
or with a salad for lunch
invite a friend over, or two








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mini veggie tartletts ~ spinach tofu ricotta
makes 3 mini tarts

you will need:

for the veggies
1/2 small confetti eggplant cubed & salted
1/2 large orange pepper - large dice
1/4 cup red onion- diced
8oz sliced shitake mushrooms
1 tsp fresh tarragon - torn
1 tsp fresh rosemary - finely diced
1 tsp olive oil
1/2 tsp good sea salt

for the spinach ricotta
1 cup firm tofu drained
1 tsp nutritional yeast
1 tsp sea salt
juice of 1/2 a lemon
1 clove of garlic
1 cup fresh baby spinach leaves
3 tbsp olive oil


for the pastry
1 cup + 1 tbsp flour
6 tbsp cold vegan butter
1 tsp agave
pinch of sea salt
1/4 cup ice water

fresh tarragon & rosemary for garnishing

assembly:

pre- heat oven to 375*

in a large saute pan over medium heat add olive oil
add onion and saute until translucent - about a minute
add mushrooms and salt- sautee until golden brown
add remaining veggies - saute for an additional 5 minutes
add fresh herbs, cooking for an additional minute
remove from heat

in a food processor or mini prep add tofu through spinach
process until well combine
slowly drizzle olive oil while processing mixture until creamy

rinse processor
to make the dough, add flour through sea salt
process until pebble size clumps form
with the processor running add the ice water until a sticky dough forms

evenly divide the dough between the 3 tart pans, with the back of a floured spoon evenly distribute the dough through the bottom and up the sides

evenly divide the tofu ricotta mixture between the 3 pans
top with the veggies, evenly distributed between the pans

place filled tart pans on a rimmed baking sheet
bake in the preheated oven for 25-28 minutes

remove from oven and allow to cool for 5 minutes prior to removing from the pans
top with tarragon or rosemary

enjoy!

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Yum

17 comments:

  1. These sound so good! I should break out my little tart trays more...

    Also, I keep meaning to tell you how beautiful your photos are. The light is always so bright (jealous!) and the dishes/props are great. I want to shop at your homegoods store. :P

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    1. I have had so much fun with my little tart pans - I am partial to anything little in size, I love the presentation of mini's :-)

      Thank you for your photo compliments - I can definitely say the same of yours - simply beautiful. The day I shot these it was snowing which acted as a natural filter making for perfect lighting!

      Homegoods and I are very close friends- I can not walk in there without leaving with something :-)

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  2. These look delicious! I am excited to try and make the tofu ricotta. I saw the recipe in Bon Appétit and was drooling too! I agree with Willow... your photos are always gorgeous! :) Beautiful light and composition.

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    1. Thanks Court :-)

      The Tofu Ricotta was so flavorful - it was definitely my favourite part of the tart, besides photographing them

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  3. even though i don't eat tofu, i think these tartletts are beautiful and they look delicious. you rival any pastry chef ;)

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    1. Awww thank you Caitlin - the tofu ricotta was so pretty, the color from the spinach was just the fresh punch of color the tarts needed :-)

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  4. These look amazing - I am veg, spinach and ricotta is my favourite combo and I am a tofu addict - how did you know this is the perfect dish for me? A little sweet chilli sauce and I am off :D
    Thank you!!!

    Cheers
    Choc Chip Uru

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    1. mmmm chili sauce, that sounds like something my other half Justin would do; he is addicted to the stuff ;-)

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  5. This is something I've gotta try. Perfect for the weekend breakfasts that my husband and I so look forward to having. Thanks for te post!

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    1. Love lazy weekend breakfasts, by far my favourite part of the weekend - I hope you and your husband have a chance to try them!

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  6. You can totally use fantastical for these fantabulous tartletts! how cool is that spinach ricotta.. i am loving each of your creations! and your perfect presentation! how do you keep everything so clean..:) Have a fun weekend!

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    1. haha fantabulous - I may have to use that in one of my new posts...as for being so clean, it comes from being a bit obsessive at times :-)

      Hope you had a great weekend Richa!

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  7. Yes, it is perfectly healthy to be in love with a kitchen product. I'm in love with my pizza stone.

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  8. Just found your blog and these photos are BEAUTIFUL!!! I am definitely going to try this recipe. Thanks!

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    Replies
    1. Thank you so much for stopping by and for the lovely comment, I hope you enjoy these as much as we did!

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  9. I just found your blog, and it is wonderful! I made your Hunters Stew two nights ago, and tonight its these tarts!

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