This is a quick and easy lunch or brunch recipe. It is very tasty, as the summer season progresses we will look forward to enjoying this more often.

Vegan Zucchini Ricotta Tarts

Serving Size: 2

Ingredients:

  • 3 slices frozen puff pastry, thawed
  • 1 small zucchini, cut in slices
  • 3-4 tablespoons vegan ricotta cheese
  • 1 tablespoon pine nuts or pistachios
  • salt and pepper

for the vegan ricotta cheese:

  • 3/4 cup non dairy milk
  • 1 tablespoon cornstarch
  • 1/2 cup cashew butter
  • 1 teaspoon salt
  • 1 tablespoon light miso
  • 1/4 nutritional yeast.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 1/8 cup coconut oil, melted
  • pinch cayenne or splash Tabasco
  • 1/2 lemon, juiced

Directions:

  1. Make the vegan ricotta cheese.
  2. Preheat the oven to 428 F/ 220 C or according to instructions on the package.
  3. Thaw the puff pastry. Slice one sheet into 8 thin slices.
  4. Moisten the edges of each of the 2 pastry sheets and lay the thin strips on each side to form a low rim.
  5. Pierce the bottom of the pastry with a fork.
  6. Spread a generous tablespoon of vegan ricotta cheese on the bottom of the puff pastry.
  7. Put the zucchini slices o top.
  8. Dust with salt and pepper and a few nuts, such as pine nuts or pistachios.
  9. Bake in the oven for 15-20 minutes or until golden brown.

To make the vegan ricotta cheese:

  1. Combine all the ingredients in a small saucepan.
  2. Cook, stirring until the mixture has become thick.
  3. Remove from the heat.

Notes:

This recipe will make a bit over a cup, much more than what is needed. You can store the rest in the refrigerator for a couple of days or use it in more tasty recipes that call for a soft white cheese. This “cheese” turns bubbly and browns nicely in the oven.

inspired by http://appleandspice.blogspot.com/2009/09/courgette-ricotta-pine-nut-tart.html