No Cheese Spinach & Tofu Ricotta Tart

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Well you’ve come to the right spot, because I have a tasty spinach and tofu ricotta tart that will sure do the job. And best thing it’s dairy & egg Free! Full of spinach and tofu, you’re sure going to be loaded with tons of plant based nutritional goodness.

Spinach & Tofu are so good for you

Since going plant based, tofu have been a wonderful ingredient to use as a substitute for soft cheese as well as a good source of protein.

Both tofu & spinach are rich in vitamins & minerals, such as calcium, protein, iron, magnesium, cooper, zinc to name a few, and both very low in fat.

So a dish to definitely go on the healthy list!

Just the thing for a light afternoon tea in the garden

Tofu as a cheese substitute

I often use silken tofu as ricotta replacement, as it creates a really soft and silky texture, yet still firm enough to hold together. The flavour is also very subtle, so when mixed in with the spinach and seasoning, you really can’t tell that it’s made from tofu.

Again, I try to keep my recipe really easy and this one is no exception. I used readily made store brought short crust pastry as the base, blitz the filling and bake for 40 min. How easy is that!

If you have time, try making the pastry from scratch, trust me you’ll notice the difference and it’s sooooo much better. I’ll link the pastry recipe below ūüĎá. You can even make it gluten free!

https://winkyfarm.com/2018/08/14/shortcrust-pastry-base/

With the use of tofu, this tart is very light and silky, almost cheesy like. And the seasoning of apple cider vinegar and nutritional yeast finishes the tart off beautifully to give it that salty, tangy, cheesy flavour.

Accompany with a fresh garden salad, you have yourself a deliciously light, tasty and healthy lunch or dinner.

With it getting, darker, later, here in Melbourne, I’m going to enjoy this spinach and tofu ricotta tart in the garden while the sun’s still out.  With a lovely green salad freshly picked from the garden and a refreshing glass of Aperol Spritz with a squeeze of blood orange, I’m going to enjoy my tart and call it a day.

Cheers and hope you get to try this lovely light and easy tart!

Di x

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Spinach & Tofu Ricotta Tart

Course Main Course
Keyword Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 211 kcal

Ingredients

  • 2 sheet short crust pastry

Filling

  • 250 grams frozen spinach
  • 450 grams tofu
  • 400 grams can of artichoke
  • 5 tbsp nutritional yeast
  • 1 tbsp apple cider vinager
  • 2 tbsp chick pea flour

Maple Glaze

  • 1/4 cup almond milk
  • 1 tbsp maple syrup

Instructions

  1. Place all filling ingredients into a food processor and blitz till combined.

    If you prefer a smoother texture, blitz a bit longer till smooth.

  2. In this recipe I used a 35 cm x 15 cm rectangle tart pan. 

    This recipe will work for a 25 cm round pan. You may only require 1 1/2 sheet of pastry for a round pan.

  3. Line the defrosted pastry in your chosen pan and cut off any excess pastry.

  4. Blind bake pastry for 10 min in a pre heated oven at 200c or 392F

  5. Remove pastry from oven and pour filling mixture evenly into baked pastry.

  6. Combine almond milk and maple syrup together to make your glaze and brush glaze over tart.

  7. Bake tart for 40 min.

  8. Remove from oven and let it cool slightly before removing from pan.

  9. Best served warm.

Recipe Notes

This recipe will work for a 25 cm round pan. You may only require 1 1/2 sheet of pastry for a round pan.

I used frozen spinach for this recipe as it’s super convenient and with the goodness snap frozen, they’re just as healthy as the fresh ones. But you are welcome to use fresh ones too.

I prefer not to use salt in my recipes, however you are welcome to season with a little salt and pepper to taste.

Blind baking –¬†Line your pastry case with non-stick¬†baking¬†paper. Fill with rice, dried beans, or metal or ceramic¬†baking¬†weights. (to help stops the pastry base from rising during cooking.) Place on a¬†baking¬†tray and bake in an oven preheated to 200C or 392F for 10 minutes.

For convenience I used ready made store brought short crust pastry. 

If you have time, try making your own short crust pastry. Check out my short crust pastry recipe if your interested ūüėČ.

*Nutrition information is approximate and is meant as a guideline only*

Nutrition Facts
Spinach & Tofu Ricotta Tart
Amount Per Serving (100 g)
Calories 211 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 333mg14%
Potassium 297mg8%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 3g3%
Protein 13g26%
Vitamin A 5550IU111%
Vitamin C 16.3mg20%
Calcium 177mg18%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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