Yesterday, I invented these stunning, appetizing & wonderful vegan tartlets with a lovely vegan filling of courgettes ( zucchini) from my own garden, mixed cherry tomatoes ( yellow & orange ones), garlic a red bell pepper pieces. In added fried tofu with herbs chunks, for added flavour. To bind everything, I used Alpro soy cream. This is a vegan cream with no cholesterol in it! The quiches are also dairy-free, egg-free & vegan! It is so good for you & fab at the same time!! Do you agree?
It was a huge success with my husband & me! Check these out & I am sure you will love it as much as we did! I used the same vegan dough recipe as in this tasty recipe on my blog before: Vegan saffron & fennel tartlets with a warm mushroom, spinach & chickpeas salad. Just click onto the title & you will find the recipe. I just didn’t use black pepper in that vegan dough!
Recipe: For 5 tartlets/ We ate 1+ 1/2 each
** For the vegan tartlets:
150 gr organic white flour
150 gr organic white spelt flour
4 tablespoons cold water
4 tablespoons of a fruity Extra Virgin Olive Oil (EVOO )
10 grinds of finely grinned black pepper
1 teaspoon of Maldon sea salt flakes
** For the vegan filing:
2 medium young green courgettes ( I used the first 2 from my own garden!! ), washed, pad dry on kitchen paper, cut into smaller pieces, see picture below!
1/2 red bell pepper, seeds & white parts removed, cut into little fine square pieces, see picture below!
1 fat clove of garlic, peeled & finely cut up
6 yellow cherry tomatoes, cut into 2
6 orange cherry tomatoes, cut into 2
250 ml of soy cream, cuisine / I use Alpro ( This is a vegan soy cream , that is cholesterol free !!! )
200 gr Tofu with herbs, 1 pack = 250 gr/ I used Provamel,cut into thinner slices & then cut into bitesize chunks
freshly finely grinned black pepper
Maldon sea salt flakes
1/8 teaspoon of dried thyme
1. A few hours before dinner, make the vegan dough. Place all the ingredients for the dough in a bowl of your Kenwood with the dough hook. Mix everything together for a few minutes. My dough was a bit crumbly, so I added 2 tablespoons of cold water extra. I also added 1 tablespoon of olive oil extra. Flour your counter with flour & flour your hands too, to prevent sticking. Place your dough on the counter. Knead your dough well, for a few minutes until it all comes together & is elastic!!! Divide it into 4 equal balls.I did add 1 tablespoon of olive oil extra. Knead it good!
2. I use 5 tartlets with removable bottoms. That’s the best & easiest way to make these beauties! Smear them all in with vegan baking margarine to prevent sticking. Flour your rolling-pin. Roll out your dough a bit thicker, about 5 to 8 mm & re-roll it if you have to. See that you have enough dough to fill one tartlet. Add a bit of the dough if necessary. Lay 1 rolled out dough & lay it over 1 tartlet. Let the dough hang over the sides a bit. Now, carefully push with your hand the dough nicely & neatly into the tartlet. Push the dough carefully up high, into the sides of the tartlet case. Now, with your thumb, push the dough round into the tartlet to fit neatly, all the sides up too. Roll with your rolling-pin over the tartlet to remove excess dough. Do this a few times. Do the same with the rest 3 balls of dough.
3. Place the 4 lined tartlets on a plate, place cling film over each one, to prevent drying out, into the fridge to stiffen up a few hours & take them out when you have prepared the filling.
4. Half an hour before dinner, prepare your veggies. Take a large non-stick pan on medium high heat & add some fruity EVOO. When hot, add the cut up garlic, red bell pepper pieces. Fry for 2 minutes & add the cup up tomatoes. Add 1/8 teaspoon of dried thyme, some sea salt & a few grinds of black pepper to taste. Stir often. You don’t want to overpower the flavour of each veggies though!! Taste! Place this mix in a bowl with fitting lid to keep warm. In the same pan, add a few tablespoons of that fruity EVOO & heat up. Now, add the cut up courgettes ( zucchini ) & fry until browned & edible. Season with some black pepper & some sea salt, but not too much! Add this to the veggie mix. Now, fry the tofu with herbs pieces in some olive oil until browned on all sides. Add this to the veggies mix. Pour the soy cream to this veggie mix & spoon everything round, carefully, not to break the cut up tomatoes!!! Check the seasoning agin. Add some pepper & some sea salt. Taste! It has to taste fab! See that you divide all the ingredients into each tartlet! I just had 1 tablespoon of filling left!!
5. Preheat the oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. In the meantime, remove tartlets out of the fridge, throw away the cling film & place them on a baking tray. Place 3 cut up tomatoes, into the bottom & pour the rest of the ingredients into each tartlet. Just fill them up, but not too much. See picture below:
& place them into the oven & bake for about 25 minutes. Check after 20 minutes with a pin if they are ready. My tartlets weren’t ready but after 25 minutes they were. The dough has been cooked to perfection & the filling was ready too. Prevent burning on one side! Lower the temperature with 5 ° C if you need to. When the tartlets are ready, turn the oven off & take them out of the oven. Place each tartlet on a can & let the outside of the tartlet fall off. Help with your hands if it sticks a bit. Carefully remove the loose bottom & place on a serving plate. Do the same with the 2nd tartlet & place on another serving plate. Serve with a side salad. I used young mixed salad leaves from my garden & cut up colourful heirloom tomatoes. You can add a vegan mayo if you want.
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