SAVORY PUFF PASTRY TARTLETS

SERVES 4 PORTIONS

FOR THE TARTLETS

12.3 oz. (350 g) silken tofu

2 tbsp. (10 g) nutritional yeast

1 tsp. cornstarch

1 tsp. lemon juice

1 clove garlic, peeled

1 tbsp. (5 g) fresh basil

3/4 tsp. salt

1 sheet (245 g) thawed vegan puff pastry

1 cup (170 g) tomato slices

1 cup (120 g) zucchini slices

Cooking oil spray

FOR THE GARNISH

1/4 cup (60 ml) balsamic vinegar

1/4 tsp. coarse salt

4 basil leaves

NUTRITIONAL VALUES

Calories: 301kcal
Fat: 12.2g (0.4g S.Fat)
Carbs: 33.1g
Protein: 15.6g
Sugar: 3.2g
Sodium: 810mg

METHOD

Preheat the oven to 400oF (200oC, or gas mark 6), and get out four 4-inch (10 cm) tartlet pans and a baking sheet.

In a blender, combine the silken tofu, nutritional yeast, cornstarch, lemon juice, garlic, basil, and salt and puree until completely smooth. Place aside.

Roll out the puff pastry sheet to about 10 x 10 inches (25 x 25 cm) and cut it into 4 equal squares. Place each square over a tartlet dish, lightly pressing in to fit the bottom and walls. Fill each crust with a heaping 1/3 cup (75 g) of filling, then top with tomato and zucchini slices and a light coat of cooking oil.

Place the tartlet pans on a baking sheet and set aside. Bake for 18 to 20 minutes, or until the puff pastry corners are golden brown. The filling will be soft and creamy on the outside and firm on the inside.

TO MAKE THE GARNISH
While the tartlets bake, heat the balsamic vinegar in a small saucepan over medium-low heat. Remove from the heat after 5 to 7 minutes, or until it has reduced by half.

When the tartlets are finished, drizzle each with balsamic reduction, a pinch of coarse salt, and 1 basil leaf. Serve hot.

RECIPE NOTES

If you don't have single-serving pans, use a 9-inch (23- cm) tart or pie pan and assemble as one tart. Bake for 35 to 40 minutes, depending on the oven.