A REAL brunch has a fresh tart, and this is one to surely impress your guests!
This tart wows the crowd just from the first look. The crust is flakey, and the filling has the consistency of ricotta, and the combination will have your guests thinking, "is this actually vegan?!" This is a tart that will easily steal the show at any brunch!
Brunch and the food associated with it, is my favorite time to eat and the mix between the sweet and the salty gives options for everyone! Some of my favorite brunch options are tarts, and this was one that I have been dreaming of making for a while now. It turned out so much better than I thought and I promise... It's a show stopper.
Recipe Details
Ingredients for pie crust:
1 1/2 cups of all purpose flour
1/3 cup of vegan butter
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 cup of ice cold water
Ingredients for filling:
1 block of firm tofu
2 - 3 cups of spinach (about half a bag)
2 cloves of garlic chopped
1 jar/can of artichoke hearts
1 lemon
2 tablespoons of sun-dried tomatoes
2 teaspoons of salt
Black pepper to taste
Optional toppings:
2 tablespoons of capers
1 tablespoon of pickled serrano peppers
Description:
1. Start by placing the vegan butter in the freezer for at least 30 minutes to help it remain firm and setting aside the cold water with ice so the temperature drops. Vegan butter tends to melt quick, so it is important to keep it cold throughout the formation process. While the butter sits in the freezer add the flour, salt, and sugar into a food processor and pulse a couple times to mix all of the ingredients well. Next, cube up the butter, all the while, touching as little as possible to keep it from warming up too quickly. Pulse the butter into the mix (flour, salt and sugar) until a crumbly texture is achieved. Slowly add in the ice cold water while mixing until you have reached a pie dough consistency. Pour the dough out onto a flat surface and gently push the dough together. Wrap in plastic wrap and let rest in the freezer for 15 minutes.
2. While the dough rests in the freezer, preheat the oven to 375. Next, chop up the garlic and place in a pan with a little olive oil on high heat. Let the garlic cook until slightly tan. Add in all of the spinach and let it cook down and release as much water as possible (about 5 - 8 minutes). Squirt all of the juice from the lemon onto the spinach and let cook for another 1 to 2 minutes. Take the sautéed off the heat and set aside.
3. In the clean food processor, add in the full block of tofu and blend until a ricotta like consistency has been achieved. Add the spinach into the food processor and pulse together. Add salt and pepper to taste.
4. Take the dough from the freezer and let sit for a minute. Roll out the pie dough into a rectangular shape, and place onto a parchment paper lined baking sheet. Place all of the filling in the food processor on top of the rolled out dough and spread around while leaving about an inch of the dough uncovered.
5. Place in the oven for 20-30 minutes or until the borders are golden. Take out of the oven and enjoy!
Try it and Let Me Know What YOU think!
If you try this recipe and love it as much as I do, please send me a picture of what you make! I would love to see how other people interpret the recipe and if there are any additions that you made!
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