Her-Bivore Blog

Broccoli and Vegan Ricotta Tartlets

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broccoli and vegan ricotta tartlets on a wood surface

Tartlets are so easy to make but never fail to impress, I find they’re the perfect starter for a dinner party or a fancy homemade dinner, or simply have two served with salad as a delicious light meal.

When Amy and I used to work at a restaurant together, there weren’t very many vegan options available. Except only for tartlets - so we both grew quite fond of them.

Naturally, we had been meaning to create our own tartlet recipe. I’ve been experimenting with all different pastries (filo, shortcrust and puff) and all sorts of fillings - so I’m sure these will just be the start of our recipes of tarts and tartlets. This was a great first choice as we were keen to try out this amazing, new, vegan ricotta recipe in it!

You can either soak your cashews in cold water for an hour or, if you’re pushed for time, just cover them with boiling water for 5 minutes. The cashews blend up to produce a great tasting vegan cheese, similar to ricotta, but at just a fraction of the price. One reason I love making my own products as much as possible is so that I know exactly what is going into them.

Anyway, without further ado: 


Recipe

Yield: 9 Tartlets

Total Time: 30M

Ingredients:

  • 100g of cashews

  • 1 head of broccoli

  • 1 small white onion

  • 1 tbsp lemon juice

  • 2 tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp celery salt

  • pinch of oregano

  • pinch of basil

  • pack of shortcrust pastry (Check the label, I used JusRol, or you can make your own here.)

  • soya milk

  • 25g soya nuts (sunflower seeds, pumpkin seeds, breadcrumbs or pine nuts would also work)

Method:

  1. To make the ricotta - Put the cashews in a bowl and cover with boiling water. Leave for 1 hour to soak.

  2. Drain off the water and put your cashews in a blender with the lemon juice, nutritional yeast, garlic powder, celery salt, oregano, basil and ½ cup of water and blend until smooth.

  3. Cut the florets off of your broccoli and dice up your white onion, then place together in a small frying pan and cook off with 1 small drizzle of olive oil on medium heat for a few minutes until the broccoli is cooked, then turn off the heat and leave to one side until needed.

  4. Roll out your pastry until it’s about half a cm in thickness. Use a round cutter and press them into a tart tray. Lightly coat your cases in soya milk with a brush (or dab them with your finger) so that they brown in the oven.

  5. Mix your broccoli mix and ricotta in a bowl and spoon the mixture into your tart cases.

  6. Break your soya nuts into small pieces with a rolling pin and sprinkle them over the top. You can use other toppings like panko breadcrumbs if you would prefer. (I forgot to buy them when I went shopping but soya nuts worked well for us!)

  7. Bake in the oven for about 15 minutes and serve. We served ours with a side salad and red onion chutney.


We really enjoyed making these (and eating them!). Obviously, there’s lots of room to experiment with this recipe. You could try different fillings and different toppings in any combination. I’m looking forward to trying out a spinach version next.

We’d love to see what you come up with! Remember that you can share your foodie makes with us using the hashtag #HBivore.

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Written by Jack Ricketts
-Him-Bivore
Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
You can find me on Instagram

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