mini veggie tartletts // spinach tofu ricotta

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

confetti eggplant, orange pepper, red onion & shitake mushrooms make the fillingfresh rosemary & tarragon add a wonderful earthiness to the final dish

spinach tofu ricotta adds another layer of flavor

along with a burst of color

veggies are sauteed with fresh herbs & olive oil

the spinach tofu ricotta is made

the tarts are filled

beautiful, colorful fantastical yup, i just used the word fantastical 

serve these on game day

or with a salad for lunch

invite a friend over, or two

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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