mini veggie tartletts ~ spinach tofu ricotta

These tarts looked so beautiful, I had to try them. They tasted as good as they looked! Serve these for lunch with a side salad and a simple dessert.

Makes 4 mini tarts

for the veggies

1/2 small 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 filling

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 butter

pinch of sea salt

1/4 cup ice water

fresh tarragon & rosemary for garnishing

 Assembly:

Pre- heat oven to 375 degrees.

In a large saute pan over medium heat add olive oil, add onion and saute until translucent - about a minute. Add remaining veggies and salt - 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.

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. Wrap in plastic wrap and refrigerate for at least an hour.

Evenly divide the dough between the 4 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 4 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!

 Until next time! XOXO!