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Cashew ricotta quiche9/19/2023 Bake tart at 400 degrees F for 25- 30 minutes, until the squash rounds are soft but still slightly firm.Remove the tart crust and fill with about half to 3/4 of the ricotta mixture, spreading evenly into the crust. Par bake the crust at 400 degrees F for 5-7 minutes.Transfer to the prepared tart pan and place the tart pan onto a cookie sheet. Roll out into a 10 inch round that is about 1/4 inch thick. Remove the savory tart dough from the refrigerator and transfer to a well floured surface.After ricotta is smooth, fold in the chopped basil and set aside. Blend until smooth and creamy, adding water by the tablespoon if additional liquid is needed to keep the mixture going. While the dough is chilling, make the vegan basil ricotta by combining all of the ricotta ingredients except for the basil in a high powered blender or food processor.Form dough into a flat disc and wrap in plastic wrap. Mix together until a soft dough is formed. Mix together the flour, salt, sugar, olive oil and cold water.Grease a small tart pan (mine was 8 inches round) with non stick spray and set aside.You will have leftover vegan ricotta, which makes a lovely pasta sauce! Just heat with a little unsweetened plant milk, pour over pasta and voila!ĭon’t forget to tag any of your creations over on Instagram, #heartofabaker! Print.If you only have a full size tart pan, feel free to double everything and it should fit perfectly.Make sure you don’t overbake the crust during the pre-bake/par-bake, this would result in an overly crumbly crust and will shatter as soon as you try to cut the tart.Not sure how this would work with a gluten free flour blend either, but if you try, please let me know!.I haven’t tested this recipe using any other fat than olive oil, so I can’t speak to how coconut oil or vegan butter would work out.Also, if you have a basil plant that is starting to wilt under the August heat (raises hand because I’m a terrible plant mom), this is a perfect way to use up the last of the basil leaves! If squash isn’t your thing, this would probably be lovely with the tomatoes that are popping up everywhere right now or any other veggie that is your jam at the moment. A basil flecked ricotta filling is a riff off of my roasted garlic ricotta, which easily blends together (especially if you have one of those fancy high powered blenders) and can hang out in the fridge until you are ready to fill the tart shell and layer on a nice helping of summer squash. The crust of this vegan summer squash tart is a perfect blend of easy and tender, using olive oil as the fat and chilling for just an hour, making it probably one of the best and fastest tart doughs I’ve ever found success with. After years of using a couple forks, having a legit pastry blender has changed by tart dough game. After drooling over just about every piece of bakeware in their store and considering expanding my cake pan collection from just enough to too many, I finally settled on trying out their 8-inch tart pan and finally adding a pastry blender to my baking toolkit. So, when For the Chef reached out to me and wanted to partner together on a post, all I could respond with was a resounding ‘heck yes!’. I will almost always get lost and spend way too much time wandering through the aisles of spatulas, cookie cutters and all the other things I probably don’t need to add to my kitchen but kinda/always/really want to. I have to confess, nowadays I don’t do nearly as much clothes shopping as I used to (hello, I love you capsule wardrobe!), but kitchen tool shopping? That’s probably never going to be off the table for me. Thank you for supporting the brands that make this space possible! Vegan Summer Squash Tart with Basil ‘Ricotta’- a savory vegan summer squash tart with homemade cashew based vegan ricotta!
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