Spinach & Tofu Ricotta Tart
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
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Place all filling ingredients into a food processor and blitz till combined.
If you prefer a smoother texture, blitz a bit longer till smooth.
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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.
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Line the defrosted pastry in your chosen pan and cut off any excess pastry.
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Blind bake pastry for 10 min in a pre heated oven at 200c or 392F
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Remove pastry from oven and pour filling mixture evenly into baked pastry.
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Combine almond milk and maple syrup together to make your glaze and brush glaze over tart.
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Bake tart for 40 min.
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Remove from oven and let it cool slightly before removing from pan.
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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 😉.
*Nutrition information is approximate and is meant as a guideline only*