Mushroom Ricotta and Thyme Tart
Mushroom Ricotta and Thyme Tart
Puff Pastry gives this tart the perfect flakiness and makes it super easy to prepare. I splurged and went for Hedgehog Mushrooms which are a little more difficult to find in my area but may not be in yours. You can really use any wild mushroom that won’t give off a lot of water. The addition of Thyme and Tarragon add wonderful flavor and I think including some sort of green like Spinach or Arugula would be fantastic!
Serves 4
Ingredients
1 box of Puff Pastry (Pepperidge Farm brand is Vegan)
16 oz of Wild Mushrooms ( I used Hedgehog)
1 Tbsp (15g) of Thyme
2 tsp (10g) of Tarragon
2 Tbsp (30g) of Vegan Butter
Salt & Pepper to taste
2 Tbsp (30ml) of Sherry ( optional but really adds great flavor to the mushrooms)
Tofu Ricotta
14 oz ( 397 g) Extra Firm Tofu drained and mashed (I use a fork)
2 cloves of Garlic crushed
1 Tbsp (15 ml) of Tahini
1 Tbsp (15 g) of Miso Paste
2 1/2 Tbsp (45 ml) of Lemon Juice
2 Tbsp (30 g) of Nutritional Yeast
Salt & Pepper to taste
Directions
Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta. Add in the Lemon juice, Miso Paste, Tahini, Nutritional Yeast, Salt & Pepper. Mix until well combined and refrigerate until ready to use. For even better flavor, I suggest making this the night or even a couple of days before.
Directions
1. Let the puff pastry come to room temperature (depending on the size of your pan you may need the entire package or just one sheet).
2. On a floured hard surface, roll out the puff pastry just enough so it will easily cover the tart pan.
3. Place the rolled out pastry into the tart pan and push the dough into the edges to form the crust. Cut off any dough that is longer than the pan’s edges.
4. Sauté the mushrooms in the vegan butter along with the tarragon, thyme and sherry. Set aside.
5. Using a fork, poke the dough a few times to help prevent the center from rising too high.
6. Fill the tart with the ricotta and season with salt & pepper
7. Place the sautéed mushrooms onto the ricotta filling and bake at 400 for 18-22 minutes until pastry is golden brown
8. Garnish with fresh thyme leaves.
NOTE: I used a large rectangular tart pan with a removable bottom. I used an entire package (2 sheets) of puff pastry to cover it properly.
