When I start to list all the wonderful things I’m grateful for, puff pastry comes in at the top.
I mean honestly have you ever had something involving puff pastry that didn’t automatically become your favorite thing in the world? I haven’t. The best thing about puff pastry is the little known fact that it’s accidentally vegan. Read the labels to make sure but most puff pastry is made dairy and egg free. You’ll notice that they often advertise it as cholesterol free but that’s just their sneaky way of saying vegan. Because the only way something can be cholesterol free is if it contains no animal products. Voila! You’re welcome.
In other news I’m sure we’re all ready for a little spring time. I miss sunshine and sandals and bright vegetables and even salads!
This tart is basically exactly what is missing from my life right now and I imagine yours too. I can’t wait to make this for brunch on a sunny sunday morning and invite some lovely people over and share it with them. For now, I’m eating this in my jammies for lunch as I type out this post for you all.
Either way though it’s incredibly enjoyable, was unbelievably easy to make, and just staring at that crispy “buttery” puff pastry is making my day a whole lot brighter. And don’t even tell me you dont like zucchini because you probably haven’t tried slicing it paper thin and roasting it in the oven. OH MY GAAAWD! Tastes as beautiful as it looks. PROMISE.
Zucchini Mint & Pea Spring Tart
1 large zucchini (or 2 medium)
1/2 cup Tofu Ricotta
1 sheet puff pastry
1/3 cup frozen peas
A few sprigs mint
1/4 cup roasted pistachios
Salt & Pepper
Extra Virgin Olive Oil
1. Start by preparing all your ingredients. Place your puff pastry on counter to defrost properly. Using a potato peeler, slice your zucchini into paper thin slices. Make a 1/2 batch of Tofu ricotta. Preheat oven to 375 degrees.
2. Once your pastry has defrosted completely, roll it out onto a parchment lined baking sheet. Pinch around the edges to create a crust. And finally spread a thin layer of Tofu ricotta evenly on top.
3. Place a generous amount of the zucchini ribbons on top and drizzle with a bit of olive oil. Sprinkle with salt and pepper and thyme and place on the middle rack of the oven. Bake for 10 minutes.
4. After about 10 minutes or halfway cooked, remove from oven and sprinkle on the frozen peas. Place back in the oven for another 10 – 15 minutes or until crust is golden brown and puffed up.
5. Remove from oven and sprinkle with a generous amount of mint and pistachios.
6. You could also add optional toppings such as sliced avocados, crushed red pepper, vegan Parmesan, or balsamic vinaigrette.
Enjoy it Veganly much!
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