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! π 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
Ingredients:
** 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 Β 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/Β 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
Method:
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.Β 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 preparedΒ 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! π I just had 1 tablespoon of filling left!!
5. Preheat the oven to 180Β° 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 Β° C if you need to.Β 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 sticksΒ 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.Β I used young mixed salad leaves from my garden & cut up colourful heirloom tomatoes. You can add a vegan mayo if you want.
Happy eating! π Β Β
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Lovely ingredients! Sounds deliciously good π
Thanks, Tandy! Enjoy them! π
They look great Sophie. Just beautiful. I’m really impressed with your gluten-free, dairy-free pastry. I’ll have to look up your recipe xx
They are NOT Gluten-Free, my friend! π I used normal organic flour & light organic spelt flour!!!!
These look so delicious and the ingredients are great!
I think so too,…:)
These look wonderful. I’ve been looking for some vegan recipes so I’ll definitely give these a try. Thanks for sharing.
Thank you! π Much appreciated!
Sophie these are amazing! Perfect for a brunch party or to take with for a delicious portable lunch.
Aaah,..Ooooh,..Thanks, my friend! Enjoy them, indeed great for a pic-nic! π
Sophie – these do look delicious – especially for a vegan dish!
I know, I know!
Sophie these present beautifully! I love the size of them, too. Fantastic way to use the lovely zucchini from your garden! I think these would be great for a lunch with friends!!
Thanks so much, sweet Koko! π These tartlets have a diameter of 11 cm each! π Enjoy them cold or fresh from the oven, great for pic-nics too!
Sophie, these tarts are absolutely lovely! Love all the spring vegetables, and they are the perfect size!
MMM,..;indeed! enjoy them!
*drool* This is amazingggg…
Really,..drool??? I am amazed & chuffed! π thanks!
Oooh Sophie, they look glorious! What a great recipe you’ve created! And I especially love that top photo!
Thanks so much, Celia! π xxx
ah, trΓ¨s mignon, and I’m sure they taste even better!
thanks, Katrina! π Enjoy them!
These look delicious π
Thanks so much & enjoy them!
I did not forget my promise about the garlic scape pesto, Sophie, found a link by Celia @ Fig Jam and Lime Cordial. Here is the link: http://figjamandlimecordial.com/2010/03/13/herb-pesto/
thanks, Norma for the help! π Much appreciated! It is a lovely recipe! π
Your tartlets are beautiful, great photos as usual.
ooh thank you, Norma! π
these are awesome and so cute best thing is your grew the veg love it
Ooh thanks, Rebecca! π
Gorgeous little tarts! They look absolutely delicious!
They are each 11 cm in diameter though! They really fill you up!
I love these summer veggie tartlets. They look so fresh and delectable.
Thanks so much, Angie! Enjoy them!
How perfect one of these little quiches would be with a cup of homemade tomato soup. Very! π
They are not so little: they are 11 cm in diamter! Enjoy them, my friend! π
de jolies tartelettes colorΓ©es !
Merci beaucoup, ClΓ©mence! π Enjoy them!
This looks really lovely and eggy and creamy although as I can see it is vegan! Very clever recipe Sophie! π
Ooh thanks, Lorraine! π
They look gorgeous! And look very like quiche, for a vegan recipe π
That was the meaning! π Enjoy them! π
Very delicious looking! I love all the veggies you’ve got in here!
Thanks, my friend! π Enjoy them as much as we did!
This is amazing! So creative of you and the filling looks so creamy! you should market them lol
Ooh,..thank you, Ruth! π I am a creative girl, I know!! π
This looks really good! I’ve always wanted to make a quiche I love the little tart things they come in. This post makes me hungry
These are 11 cm in diameter tartlets with removable bottoms!
Enjoy them, my friend! π
I love the sounds of these, and such a pretty presentation too!
Thanks, i completely agree, Starr! π
Oh, they’re adorable! I love the idea of mini ones and maybe even tiny ones for parties! Nice work!
Thank you! π Enjoy them too, Bex!