Vegan Zucchini Ricotta Tarts
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.
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:
- Make the vegan ricotta cheese.
- Preheat the oven to 428 F/ 220 C or according to instructions on the package.
- Thaw the puff pastry. Slice one sheet into 8 thin slices.
- Moisten the edges of each of the 2 pastry sheets and lay the thin strips on each side to form a low rim.
- Pierce the bottom of the pastry with a fork.
- Spread a generous tablespoon of vegan ricotta cheese on the bottom of the puff pastry.
- Put the zucchini slices o top.
- Dust with salt and pepper and a few nuts, such as pine nuts or pistachios.
- Bake in the oven for 15-20 minutes or until golden brown.
To make the vegan ricotta cheese:
- Combine all the ingredients in a small saucepan.
- Cook, stirring until the mixture has become thick.
- 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