Puff pastry tart with zucchini and vegetable ricotta {vegan}
S’il y a bien un légume que les enfants n’aiment pas chez nous, c’est bien la courgette (alors que bon ils adorent les choux en tout genre, allez comprendre !!!). Bref la courgette ça ne passe pas, alors je me suis mise au défi de leur faire aimer ou du moins manger un peu (oui on ne vas pas se mettre trop de défi non plus !!!). Et quoi de mieux qu’une tarte feuilletée aux courgettes me direz-vous, oui parce que le feuilletage ça fait aimer n’importe quoi chez les enfants comme chez mes adultes ! Alors du feuilletage avec en plus une ricotta végétale maison, là c’est le summum, le best, the crazy thing to make them love (Finally) the courgette.
Young zucchini with their flower,
just seared on a crispy ricotta puff pastry, it is the program of this tart which I am sure will seduce you. It’s simple today we make it often and we no longer swear by this vegan ricotta recipe to die for ! Anyway this recipe, it’s the perfect recipe to have on hand to impress young and old alike, because we don't eat flowers every day !!!
Puff pastry tart with zucchini and vegetable ricotta {vegan}
POUR 4 PEOPLE
- 1 vegetable puff pastry home or business
- 4-5 small zucchini with their flower
- Olive oil
- You sell
FOR THE VEGAN RICOTTA
- 125 g firm tofu
- 80 g cashew nuts
- 20 g sunflower seeds
- 100 grams of water
- 40 g d’huile d’olive
- 4 g de sel
- The juice of half a lemon
- For the vegetable ricotta, soak the cashew nuts and sunflower seeds in water for at least 3 hours.
- Rinse the seeds and mix all the ricotta ingredients together to obtain a smooth but still a little grainy texture..
- Roll out the puff pastry into a square shape then lightly fold the edges.
- Add a good layer of vegetable ricotta on top of the dough (you probably won't need everything, it depends on the size of your pie).
- Cut the zucchini in half lengthwise and arrange them on the quiche.
- Add a drizzle of olive oil on top.
- Bake 20-25 minutes at 200°.
- Enjoy hot or warm.
