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
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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spinach tofu ricotta adds another layer of flavor
along with a burst of color
the tarts are filled
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!
These sound so good! I should break out my little tart trays more...
ReplyDeleteAlso, 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
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 :-)
DeleteThank 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 :-)
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.
ReplyDeleteThanks Court :-)
DeleteThe Tofu Ricotta was so flavorful - it was definitely my favourite part of the tart, besides photographing them
even though i don't eat tofu, i think these tartletts are beautiful and they look delicious. you rival any pastry chef ;)
ReplyDeleteAwww thank you Caitlin - the tofu ricotta was so pretty, the color from the spinach was just the fresh punch of color the tarts needed :-)
DeleteThese 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
ReplyDeleteThank you!!!
Cheers
Choc Chip Uru
mmmm chili sauce, that sounds like something my other half Justin would do; he is addicted to the stuff ;-)
DeleteThis 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!
ReplyDeleteLove lazy weekend breakfasts, by far my favourite part of the weekend - I hope you and your husband have a chance to try them!
DeleteYou 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!
ReplyDeletehaha 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 :-)
DeleteHope you had a great weekend Richa!
Yes, it is perfectly healthy to be in love with a kitchen product. I'm in love with my pizza stone.
ReplyDeleteooh I love all my stoneware too!
DeleteJust found your blog and these photos are BEAUTIFUL!!! I am definitely going to try this recipe. Thanks!
ReplyDeleteThank you so much for stopping by and for the lovely comment, I hope you enjoy these as much as we did!
DeleteI 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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